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No Bake Pistachio Cheesecake Recipe

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4.2 from 10 reviews

This no-bake Pistachio Cheesecake is a creamy and indulgent dessert featuring a crunchy digestive biscuit base, a luscious pistachio-infused cream cheese filling, and a decadent white chocolate touch. Perfectly chilled and decorated with squirty cream and chopped pistachios, it makes an elegant and flavorful treat without needing an oven.

Ingredients

Base

  • 300 g Digestive Biscuits
  • 150 g Unsalted Butter

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

Decoration

  • Squirty Cream
  • Chopped Pistachio Nuts
  • Melted Pistachio Cream

Instructions

  1. Cheesecake Base: Place the digestive biscuits into a large sandwich bag and crush them using a rolling pin or blitz them in a food processor until finely ground. Transfer the crushed biscuits into a mixing bowl.
  2. Add Butter: Melt the unsalted butter in the microwave and pour it over the crushed biscuits. Mix thoroughly until the mixture is fully combined.
  3. Press Base: Pour the biscuit and butter mixture into a lined 8-inch (20 cm) cake tin. Press down firmly using the back of a spoon or a cup to create an even base. Place the tin in the refrigerator to chill while preparing the filling.
  4. Melt White Chocolate: Break the white chocolate into small pieces and melt it in the microwave, stirring occasionally until smooth. Set aside to cool slightly.
  5. Whisk Filling: In a large bowl, whisk together the cream cheese, double cream, vanilla extract, pistachio cream, and icing sugar until soft peaks form and the mixture is smooth and fluffy.
  6. Combine Filling & Chocolate: Pour the melted white chocolate into the cheesecake filling mixture and gently fold until well combined and smooth.
  7. Assemble Cheesecake: Pour the filling evenly over the chilled biscuit base. Smooth the top with an offset spatula or the back of a spoon to create an even layer.
  8. Chill: Refrigerate the cheesecake for at least 6 hours or preferably overnight to set properly.
  9. Decorate: Before serving, decorate the cheesecake by piping squirty cream in circles around the rim. Sprinkle chopped pistachio nuts on top and drizzle with melted pistachio cream for an elegant finishing touch.

Notes

  • For best results, chill the cheesecake overnight to allow it to set fully.
  • You can substitute digestive biscuits with graham crackers if preferred.
  • Ensure the white chocolate is melted gently to avoid burning.
  • Use high-quality pistachio cream for a richer flavor.
  • If pistachio cream is too thick, warm it slightly to make drizzling easier.

Find it online: https://bitezly.com/no-bake-pistachio-cheesecake-recipe-2/