Description
This no-bake pistachio cheesecake combines a crunchy digestive biscuit and pistachio base with a creamy pistachio and white chocolate filling. It’s rich, indulgent, and perfect for those who want an elegant dessert without the hassle of baking. The silky topping of white chocolate and pistachio spread, finished with chopped pistachios, makes this cheesecake a luxurious treat that’s best served chilled.
Ingredients
Units
Scale
For the base:
- 180 gr digestive biscuits (graham crackers)
- 20 gr pistachios
- 80 gr melted butter
For the cheesecake:
- 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 place them in a bag and crush with a rolling pin. Add the pistachios to the food processor and pulse a few times to break them into small pieces, but not to dust. Alternatively, chop pistachios finely with a knife.
- Mix the base: Combine the crushed biscuits and pistachios with the melted butter. Press this mixture firmly into the bottom of a 20 cm (8 inch) springform pan lined with baking paper. Place the base in the freezer to firm up while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese, vanilla bean paste, and pistachio spread with a hand mixer until smooth and combined. Add the melted white chocolate and Greek yoghurt, then mix again thoroughly, ensuring to scrape the bottom of the bowl.
- Whip the cream: In a separate bowl, beat the double cream with a mixer until medium peaks form—when the peaks hold shape but are slightly soft.
- Fold cream into filling: Gently fold the whipped cream into the cheesecake mixture until fully combined without deflating the cream.
- Assemble and chill: Remove the base from the freezer and spread the cheesecake filling evenly on top. Return the cheesecake to the freezer and let it set for at least 6 hours or preferably overnight.
- Defrosting options: For best results, defrost the cheesecake slowly in the fridge overnight. Alternatively, take it out of the freezer and leave it at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
- Prepare the topping: Gently heat the white chocolate, pistachio spread, and double cream in a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate is fully melted and the mixture is glossy. Allow the topping to cool until it is safe to touch, whisking occasionally to prevent setting.
- Finish the cheesecake: Pour the cooled topping evenly over the cheesecake, spreading with a spoon or spatula. Sprinkle with chopped pistachios if desired. Refrigerate for at least 30 minutes to set the topping before serving.
Notes
- Use a food processor for the base for best texture, but crushing biscuits by hand works fine.
- Make sure to gently fold in whipped cream to keep the cheesecake light and airy.
- Allow ample freezing time for best texture—overnight is preferred.
- If in a hurry, use the faster defrost method but results will be less creamy.
- Chopped pistachios on top are optional but add great texture and flavor.
- Use high-quality white chocolate and pistachio spread for the best taste.
Nutrition
- Serving Size: 1 slice (1/8th of cheesecake)
- Calories: 430 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg
