Description

This No Bake Pistachio Cheesecake is a luscious and creamy dessert combining the nutty flavor of pistachios with rich white chocolate and a creamy base. Perfect for those who prefer no-bake treats, it features a crunchy digestive biscuit and pistachio crust, a smooth pistachio and white chocolate filling, and a glossy pistachio topping with optional chopped pistachios for extra texture. Easy to prepare and ideal for make-ahead occasions, this cheesecake requires no oven baking and is set through freezing.

Ingredients

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 pistachios, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the base: Crush the digestive biscuits using a food processor or by placing them in a bag and crushing with a rolling pin. Add the pistachios to the food processor and pulse a few times to break into small pieces, not into dust. Alternatively, finely chop pistachios with a knife. Mix the crushed biscuits and pistachios with melted butter until combined, then press 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.
Make the cheesecake filling: In a large bowl, use a hand mixer to beat the cream cheese, vanilla bean paste, and pistachio spread until smooth and combined. Add the melted white chocolate and Greek yoghurt, mixing thoroughly to incorporate all ingredients evenly, making sure to scrape the sides and bottom of the bowl.
Whip and fold cream: In a separate bowl, beat the double cream until medium peaks form (when lifted, the peaks hold shape but slightly droop). Gently fold the whipped cream into the cheesecake mixture until fully combined and smooth.
Assemble and freeze: Remove the base from the freezer and pour the cheesecake filling over it, spreading evenly. Return the pan to the freezer and let it set for at least 6 hours, preferably overnight.
Defrosting options: To serve, either transfer the cheesecake to the refrigerator and let it defrost slowly overnight, or take it out to sit at room temperature for 1 hour then place it back in the fridge for at least 3 hours before serving. The slow defrost in fridge overnight is preferred for best texture.
Prepare the topping: In a heatproof bowl set over simmering water (ensuring the bowl does not touch the water), gently melt together the white chocolate, pistachio spread, and double cream until the mixture becomes glossy and smooth. Remove from heat and whisk regularly as it cools down to prevent setting. Once cooled to a touch-safe temperature, pour the topping over the cheesecake and spread evenly with a spoon or spatula. Sprinkle with chopped pistachios if desired.
Set the topping: Place the cheesecake back in the refrigerator for at least 30 minutes to allow the topping to firm up before serving.

Notes

Use a springform pan for easy removal of the cheesecake.
The cheesecake should be kept frozen until ready to serve for the best texture and freshness.
Make sure the white chocolate mixture for the topping is not too hot when poured, to avoid melting the cheesecake surface.
Chopped pistachios on top add a lovely crunch, but they are optional.
If you do not have pistachio spread, you can substitute with finely ground pistachios mixed with a bit of honey or cream to mimic the flavor and texture.
Allow sufficient time for the cheesecake to freeze thoroughly for best results.
This cheesecake is best sliced with a warm knife to ensure clean cuts.

Nutrition

Serving Size: 1 slice (approx. 1/8 of cake)
Calories: 390 kcal
Sugar: 22 g
Sodium: 150 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1.5 g
Protein: 6 g
Cholesterol: 75 mg