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No-Bake Pistachio Cheesecake
This pistachio cheesecake never fails to impress!! The taste is insanely good, and it’s easy to make too. Here’s how I make it…
When I think of a rich and irresistible cheesecake, this no-bake pistachio deliciousness will ALWAYS come to my mind. It’s the perfect combination of pistachio nuttiness and white chocolate, and let me tell you, it’s so hard to resist.
Honestly, it’s fast become one of my favourite no-bake cheesecakes ever!! It’s tasty, rich and incredibly smooth. Dare I say it, I love it more than my kinder bueno cheesecake, and that’s saying a lot…
Not only does it taste good, but it looks so good too! I mean just look at the pictures, the decoration is simple, yet it looks very elegant.
Recipe Ingredients
Below are the ingredients I used to make this dessert:
- Cheesecake Base: It’s made from a mixture of digestive biscuits and melted unsalted butter.
- Cheesecake Filling: I use cream cheese, double cream, icing sugar, vanilla extract, melted white chocolate and pistachio cream.
- Cheesecake Decoration: I decorated the cheesecake with squirty cream, chopped pistachio nuts and melted pistachio cream drizzled on top.
Pistachio cream is my latest obsession, and this cheesecake is the first of many recipes to come!! I’m currently working on a pistachio pavlova next! Here’s the exact pistachio cream I used
How To Make A White Chocolate And Pistachio Cheesecake
Here’s a summary of how I make this cheesecake. You can get the full recipe instructions on the recipe card below:
To make this cheesecake, I crush digestive biscuits in my food processor before mixing it together with melted butter. Then I pour the base mixture into a lined 8″/ 20 cm cheesecake tin, press it down using the back of my spoon and keep it in the fridge whilst I make the filling.
To make the filling, I start by melting white chocolate in the microwave, then I set it aside for later use.
I whisk together cream cheese, double cream, icing sugar, pistachio cream and vanilla extract until soft peaks form. Then I pour in the melted chocolate and whisk the mixture again until it’s evenly distributed.
Finally, I pour the filling on top of the biscuit base and keep the cheesecake in the fridge for a minimum of 6 hours (overnight for best results). Before serving, I like to add squirty cream, chopped pistachio nuts and a drizzling of melted pistachio cream.
My Top Tips
I put a lot of pistachio cream in this cheesecake, so the flavour is quite rich. To get the perfect level for your taste, I recommend starting with 200g of pistachio cream. Give it a try, and if you prefer a bolder flavour then you can add more.
Allow the melted white chocolate to cool down before adding it to the pistachio cheesecake filling. Adding it while it’s still hot can cause the chocolate to harden and form lumps when it touches the cooler filling – which we don’t want!