Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
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!
How To Store
To store, I place the cheesecake on a plate, cover it with cling film and then keep it in the fridge for up to 3 days.
How To Serve
I like to serve a glass filled with melted pistachio cream with this cheesecake! Is it indulgent? Yes! Is it worth it? Also, yes! This is a must-have for me, but I can completely understand if it’s too much for you. Bear in mind, if you want to do this, serve straight away as the pistachio cream hardens quite quickly.
You can of course serve it with diced fruits like strawberries to help balance out the richness.
More Cheesecake Recipes
Pistachio Cheesecake (No Bake)
Ingredients
Cheesecake Base
- 300 g Digestive Biscuits
- 150 g Unsalted Butter
Cheesecake Filling
- 600 g Cream Cheese
- 300 ml Double Cream
- 300 g Pistachio Cream
- 200 g White Chocolate
- 110 g Icing Sugar
- 1 tsp Vanilla Extract
Cheesecake Decoration (Optional)
- Squirty Cream
- Chopped Pistachio Nuts
- Melted Pistachio Cream
Instructions
Cheesecake Base
- Place the digestive biscuits into a large sandwich bag and bash it with a rolling pin. Alternatively, you can blitz the biscuits in a food processor. Once crushed, add it to a mixing bowl.300 g Digestive Biscuits
- Melt butter in the microwave and pour it over the crushed biscuits, then mix everything together until it's fully combined.150 g Unsalted Butter
- Pour the mixture into a lined 8″/20cm tin and press it down using the back of a spoon or cup. Place it in the fridge whilst you’re making the cheesecake filling.
Cheesecake Filling
- Add small pieces of white chocolate into a mixing bowl and melt in the microwave. Set aside for later use.200 g White Chocolate
- Whisk the double cream, cream cheese, vanilla extract, pistachio cream and icing sugar together until soft peaks form.600 g Cream Cheese, 300 ml Double Cream, 300 g Pistachio Cream, 1 tsp Vanilla Extract, 110 g Icing Sugar
- Pour the melted white chocolate into the cheesecake filling and mix until combined.
- Pour the filling over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep it in the fridge for 6 hours or overnight for best results.
Cheesecake Decoration
- Squirt circles of cream around the rim and top with diced pistachio nuts and melted pistachio cream.Squirty Cream, Chopped Pistachio Nuts, Melted Pistachio Cream
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Tamara
Hi, can this be frozen?
Michelle
Hi Tamara, you can freeze the cheesecake for up to 3 months