Description
This no bake pistachio cheesecake is a creamy, decadent dessert featuring a crunchy biscuit and pistachio base, a luscious pistachio-infused cream cheese filling, and a glossy white chocolate pistachio topping. Perfectly chilled and packed with nutty flavors, it’s an elegant yet simple treat that requires no baking and is ideal for special occasions or anytime you want a refreshing, indulgent dessert.
Ingredients
Units
Scale
For the Base
- 180 gr digestive biscuits (graham crackers)
- 20 gr pistachios
- 80 gr melted butter
For the Cheesecake Filling
- 150 gr white chocolate, melted
- 150 gr pistachio spread
- 280 gr cream cheese
- 250 gr double cream
- 150 gr unsweetened plain Greek yoghurt
- 1 tsp vanilla bean paste
For the Topping
- 80 gr white chocolate
- 80 gr pistachio spread
- 55 ml double cream
- 30 gr chopped pistachios (optional)
Instructions
- Prepare the Base: Crush the digestive biscuits using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Add the pistachios to the food processor and pulse a few times to break into small pieces, avoiding turning them into dust. If you don’t have a food processor, finely chop the pistachios with a knife. Mix the crushed biscuits and pistachios with the melted butter thoroughly. Press this mixture firmly into the bottom of a 20 cm (8 inch) springform baking pan lined with baking paper. Place the pan in the freezer to firm up while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, use a hand mixer to beat the cream cheese, vanilla bean paste, and pistachio spread until smooth and combined. Add in the melted white chocolate and Greek yoghurt, mixing until the mixture is uniform and no lumps remain. In a separate bowl, beat the double cream until medium peaks form—when lifted, the peaks form little mountains but don’t hold a stiff peak. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful to maintain the airy texture.
- Assemble and Freeze: Remove the base from the freezer and pour the cheesecake filling over the biscuit layer, smoothing the top evenly. Return the entire cheesecake to the freezer and chill for at least 6 hours, preferably overnight, to set completely.
- Defrosting Options: For best results, defrost the cheesecake overnight in the refrigerator. Alternatively, remove from the freezer and let it sit at room temperature for 1 hour, then place it back in the fridge for at least 3 hours before serving.
- Prepare the Topping: In a heatproof bowl over simmering water (making sure the water does not touch the bottom of the bowl), gently heat the white chocolate, pistachio spread, and double cream. Stir continuously until the white chocolate is fully melted and the mixture is glossy and smooth. Remove from heat and allow it to cool while whisking regularly to prevent it from setting prematurely. Once the mixture has cooled to a touchable temperature, pour it over the chilled cheesecake and spread evenly with a spoon or spatula.
- Finish and Chill: Sprinkle the chopped pistachios on top if using, then place the cheesecake in the refrigerator for at least 30 minutes to allow the topping to set before serving.
Notes
- The biscuit and pistachio base can be substituted with graham crackers or any other crunchy biscuit you prefer.
- Use high-quality white chocolate for the best flavor and smooth melting texture.
- You can adjust the pistachio spread quantity based on your taste preference for nuttiness.
- Be careful when folding the whipped cream into the filling to keep it light and airy.
- Ensure the topping mixture is cooled adequately before pouring to prevent melting the cheesecake surface.
- Store leftover cheesecake in the refrigerator and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cheesecake)
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
