Pistachio Cheesecake ~ Gluten-Free

This was one of my favorite desserts growing up.  I know, I had a lot of favorites.  😉  A girl can’t help her sweet tooth!!  I found that this was extremely easy to convert to gluten-free.  Really, the crust was all I had to change. 


Pistachio Cheesecake


1 stick butter

1 ¼ cups flour (I used Pamela’s GF Baking Mix)

½ cup chopped pecans

8 oz. Cream cheese (softened)

1 cup powdered sugar

8 oz. Carton of Cool Whip

2 small pkg. Pistachio Instant Pudding Mix

3 cups milk

  1. Making the Crust:

Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note…Kelly recommends doubling the recipe for the crust b/c it is too thin otherwise. I used an 8 x 11 pan and didn’t double. Bake 15-20 minutes at 350 or until light golden brown. COOL COMPLETELY!

  1. Making the Cheesecake Filling:

Mix 8 oz. Softened cream cheese and 1 cup powdered sugar. Then fold in

½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30


  1. Topping:

Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2

2 minutes. Pour on top of cooled filling. Chill until set & then top with

remaining Cool Whip.


I served this at our Mother’s Day function & it got rave reviews, even from those who don’t have to eat GF.  I absolutely love this stuff.  If you want, you could even experiment with other flavors of pudding such as, chocolate, lemon, coconut…..the list is endless!

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