No Bake Pistachio Cheesecake

In a bowl, combine vanilla wafer crumbs, granulated sugar, salt, and melted butter. Stir to combine.
Pour vanilla wafer crumbs into a cheesecake pan or springform pan lined with a parchment paper circle on the bottom.
Using a flat-bottomed measuring cup or drinking glass, gently press the vanilla wafer crumbs along the bottom and up the sides of the pan. Once the crumbs are evenly distributed, press the crumbs more firmly so the crust holds together.
Chill the crust for 30 minutes until firm.

Add room temperature cream cheese to a large mixing bowl. Cream the cream cheese with an electric hand mixer on medium speed until smooth. If you are using a stand mixer, use a whisk attachment.
Add pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix on low speed until well combined. Be sure to scrape the sides and bottom of the bowl.
Pour in heavy cream. Mix on low speed until the mixture is combined and then turn the speed up to medium-high. Whip the cream cheese mixture until it is light, fluffy, and smooth.
Spoon pistachio cheesecake filling into the prepared crust. Use an offset spatula to smooth out the filling.
Chill the cheesecake for at least 6 hours or overnight.

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
Using an electric hand mixer or a stand mixer fitted with a whisk attachment, whip the cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape but still be soft and smooth.
Top the chilled cheesecake with the whipped cream. Spread with an offset spatula and/or pipe on using your favorite piping tip! Sprinkle on chopped pistachios if desired.

No bake pistachio cheesecake can be stored in the refrigerator for up to 5 days.

If you are making the cheesecake ahead of time, I recommend making the whipped cream frosting the day that you will be serving the cheesecake.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.