Spring Delight: Just 5 ingredients. The creamiest dessert you'll make this season without turning on the oven.

This 5-ingredient slow cooker pistachio cheesecake is the kind of dessert you make when you want something special but don’t want to fuss with the oven. It’s ultra-creamy, lightly sweet, and a pretty pale green thanks to pistachio pudding mix. Using the slow cooker keeps the texture silky and custard-like, with gentle, even heat and no cracking. It’s perfect for spring gatherings, Easter dessert, or any night when you want a make-ahead treat that feels fancy but is simple enough for a busy weeknight.

Serve this pistachio cheesecake well-chilled, sliced into neat squares or wedges straight from the pan. It pairs nicely with fresh berries, especially strawberries or raspberries, which brighten up the creamy, nutty flavor. A dollop of whipped cream on top makes it extra special for kids and guests. For a little contrast, offer hot coffee or tea alongside—the warmth of the drink and the cool, velvety cheesecake are a cozy combination after dinner.

Servings: 8-10

2 packages (8 oz each) cream cheese, softened

Prepare the slow cooker: Place a folded kitchen towel on the bottom of a large slow cooker to create a gentle cushion and help absorb excess steam. Lightly grease a 7-inch round cake pan or similar heat-safe dish that will fit inside your slow cooker, then set the pan aside.

Beat the cream cheese and sugar: In a medium mixing bowl, beat the softened cream cheese and granulated sugar together with a hand mixer (or a sturdy whisk) until very smooth and no lumps remain. Take your time here—this step is what gives you that velvety, pale green surface later.

Add the pistachio pudding mix: Sprinkle the instant pistachio pudding mix over the cream cheese mixture. Beat again until the pudding powder is fully incorporated and the batter turns a soft, even green with no streaks.

Mix in the eggs: Add the eggs one at a time, beating on low speed just until each egg disappears into the batter before adding the next. Avoid overmixing at this stage to keep the cheesecake tender and prevent too many air bubbles.

Stir in the sour cream: Gently fold or mix the sour cream into the batter until it is completely smooth and glossy. The mixture should be thick but pourable, with a uniform pale green color.

Pour into the pan: Pour the pistachio cheesecake batter into the prepared pan, smoothing the top with a spatula so it’s even. Tap the pan lightly on the counter a couple of times to release any large air bubbles.

Set up a water bath in the slow cooker: Place the filled pan on the towel in the bottom of the slow cooker. Carefully pour hot tap water into the slow cooker around the pan, being careful not to splash any into the batter, until the water comes about halfway up the sides of the pan. This gentle water bath helps create that creamy, custardy texture.

Cook low and slow: Cover the slow cooker with its lid, placing a clean kitchen towel or a double layer of paper towels under the lid to catch condensation so it doesn’t drip onto the cheesecake. Cook on LOW for 2 1/2 to 3 hours, or until the edges are set and the center still has a slight jiggle when you gently nudge the pan.

Cool gradually: Turn off the slow cooker and carefully remove the lid, lifting away the towel so the condensation doesn’t fall back in. Let the cheesecake sit in the warm water bath, uncovered, for about 30 minutes to cool slowly. Then lift the pan out of the slow cooker and place it on a cooling rack until it reaches room temperature.

Chill before serving: Once the cheesecake is at room temperature, cover the pan and refrigerate for at least 4 hours, or overnight, until fully chilled and firm. Slice with a sharp knife, wiping the blade between cuts for clean edges, and serve cold. The top should look smooth, pale green, and velvety—just like a spring cloud in dessert form.

For kids who are unsure about green desserts, you can swirl in a few spoonfuls of plain cheesecake batter (set some aside before adding the pistachio pudding mix) to create a marbled look that feels fun and less intense. If someone in your house prefers things less sweet, reduce the sugar to 3/4 cup; the pudding mix still keeps it flavorful. For a hint of crunch without adding another official ingredient, sprinkle a few crushed pistachios or graham crackers just on top of individual slices at serving time instead of baking a crust. You can also swap the sour cream for plain Greek yogurt for a slightly tangier cheesecake that still turns out creamy. If your slow cooker runs hot, start checking at the 2-hour mark so the edges don’t overcook—every slow cooker is a little different, and once you find your perfect timing, you can jot it on a sticky note and keep it with your recipe. This base method also works with other instant pudding flavors if you ever want to change it up for different seasons, like vanilla or lemon for summer.