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No Bake Pistachio Cheesecake Recipe

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4.1 from 7 reviews

  • Author: Molly
  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings

Description

This no-bake Pistachio Cheesecake is a creamy, indulgent dessert featuring a crunchy digestive biscuit base, a luscious pistachio and white chocolate cream cheese filling, and a delightful pistachio nut topping. It’s perfect for those who want a rich, nutty cheesecake without turning on the oven.

Ingredients

For the Base

  • 300 g Digestive Biscuits
  • 150 g Unsalted Butter

For the Filling

  • 600 g Cream Cheese
  • 300 ml Double Cream
  • 300 g Pistachio Cream
  • 200 g White Chocolate
  • 110 g Icing Sugar
  • 1 tsp Vanilla Bean Paste

For Decoration

  • Squirty Cream
  • Chopped Pistachio Nuts
  • Melted Pistachio Cream

Instructions

  1. Prepare the Cheesecake Base: Place digestive biscuits into a large sandwich bag and crush them with a rolling pin or blitz in a food processor until finely crushed. Transfer the crushed biscuits into a mixing bowl.
  2. Mix with Butter: Melt the unsalted butter in the microwave and pour it over the crushed biscuits. Mix thoroughly until all the biscuit crumbs are coated with butter and the mixture holds together.
  3. Compress Base: Pour the biscuit mixture into a lined 8-inch (20cm) tin. Press it down firmly with the back of a spoon or cup to form an even, compact base. Place the tin in the fridge to chill while preparing the filling.
  4. Melt White Chocolate: Break the white chocolate into small pieces and melt it gently in the microwave. Set aside to cool slightly.
  5. Make Cheesecake Filling: In a mixing bowl, whisk together double cream, cream cheese, vanilla bean paste, pistachio cream, and icing sugar until soft peaks form and the mixture is smooth and fluffy.
  6. Combine White Chocolate and Filling: Gradually pour the melted white chocolate into the cream cheese filling and mix gently until fully incorporated.
  7. Assemble Cheesecake: Pour the filling mixture over the chilled biscuit base. Smooth the top using an offset spatula or the back of a spoon for an even surface.
  8. Chill: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to set properly.
  9. Decorate: Once chilled, decorate the cheesecake by squirting circles of cream around the rim. Sprinkle chopped pistachio nuts on top and drizzle with melted pistachio cream for an attractive and flavorful finish.

Notes

  • For best results, allow the cheesecake to chill overnight to ensure it sets firm and the flavors meld beautifully.
  • If you don’t have pistachio cream, you can substitute with pistachio paste or finely ground pistachios blended with a bit of cream.
  • Use a springform tin for easy removal of the cheesecake base and filling.
  • Make sure to melt the white chocolate gently to avoid burning—use short bursts in the microwave and stir often.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western

Find it online: https://recipeglimpse.com/no-bake-pistachio-cheesecake-recipe/