Description
This luscious No Bake Pistachio Cheesecake combines a crunchy digestive biscuit and pistachio base with a creamy pistachio and white chocolate filling, crowned with a glossy pistachio and white chocolate topping. Perfectly chilled with no baking required, it offers a decadent yet refreshing dessert ideal for special occasions or a fancy treat.
Ingredients
Units
Scale
Base
- 180 gr digestive biscuits (graham crackers)
- 20 gr pistachios
- 80 gr melted butter
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
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 in a sealed bag and crush with a rolling pin until fine crumbs form. Add the pistachios to the processor and pulse a few times until small pieces are achieved, not a powder. If no processor is available, chop pistachios finely by hand.
- Mix Base Ingredients and Set: Combine melted butter with the crushed biscuits and pistachios. Press this mixture firmly into the bottom of a 20 cm (8 inch) springform pan lined with baking paper. Place in the freezer to firm up while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, use a hand mixer to beat cream cheese, vanilla bean paste, and pistachio spread until smooth and combined. Add melted white chocolate and Greek yoghurt, mixing well, making sure to scrape the bowl to fully incorporate all ingredients.
- Whip Double Cream and Fold In: In a separate bowl, beat double cream to medium peaks—when lifted, the peaks should form small mountains that do not stand straight. Gently fold the whipped cream into the cheesecake mixture until fully combined.
- Assemble and Freeze: Remove the base from the freezer and spread the cheesecake filling evenly over it. Return to the freezer for at least 6 hours or preferably overnight to set properly.
- Defrost Options: For best texture, defrost in the refrigerator overnight by moving the cheesecake from freezer to fridge. Alternatively, leave it at room temperature for 1 hour then refrigerate for at least 3 hours before serving.
- Prepare the Topping: Over a pot of simmering water (double boiler), heat white chocolate, pistachio spread, and double cream together until the chocolate melts completely and the mixture becomes glossy. Stir regularly to prevent setting and allow to cool until comfortable to touch.
- Finish the Cheesecake: Pour the cooled topping over the defrosted cheesecake evenly, spreading with a spoon or spatula. Sprinkle chopped pistachios on top if desired. Chill in the refrigerator for at least 30 minutes to allow the topping to set before serving.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Freezing time is crucial for the cheesecake to set properly since it’s no bake.
- For a smoother topping, whisk occasionally as it cools to prevent premature setting.
- Toasting chopped pistachios before sprinkling can add an extra nutty flavor.
- The dessert is best consumed within 2-3 days of preparation for freshness.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 85 mg
