White Chocolate and Pistachio No-Bake Cheesecake Recipe
This no-bake White Chocolate and Pistachio Cheesecake is a luscious and creamy dessert perfect for lovers of cheesecake, white chocolate, and pistachios. Featuring a crunchy digestive biscuit base and a smooth, swirled filling with pistachio spread and chopped pistachios, this cheesecake is chilled to set and decorated with whipped cream, pistachio spread, and white chocolate chips for a stunning finish. Ideal for a special occasion or a delightful treat, this recipe requires no baking and delivers rich flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 15 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Ingredients
Biscuit Base
- 300 g digestive biscuits
- 150 g unsalted butter or baking spread (melted)
Cheesecake Filling
- 400 g full fat soft cream cheese
- 300 ml double cream
- 75 g icing sugar
- 100-300 g white chocolate (melted)
- 100-200 g pistachio spread
- 50-100 g pistachios (chopped)
Decoration
- 25 g pistachios (chopped)
- 25 g white chocolate (melted or chips)
- 150 ml double cream
- 25 g pistachio spread
Instructions
- Prepare Biscuit Base: Blitz the digestive biscuits into fine crumbs using a food processor or by placing them in a bowl and crushing with a rolling pin. Mix in the melted unsalted butter until fully combined. Press this mixture firmly into the bottom of an 8-inch (20 cm) deep springform tin to form an even base, and set aside.
- Melt White Chocolate: Gently melt the white chocolate either in a microwave using short bursts or by placing a bowl over a pan of simmering water. Set the melted chocolate aside to cool slightly before use.
- Mix Cream Cheese and Sugar: In a separate bowl, blend the full fat soft cream cheese with icing sugar until smooth and creamy.
- Fold in White Chocolate: Carefully fold the cooled melted white chocolate into the cream cheese mixture until evenly combined.
- Whip Cream: Add the double cream to the mixture and whip until soft peaks form and the cream holds its shape. Alternatively, whip the cream separately and fold it gently into the cheese and chocolate mixture.
- Add Pistachios and Spread: Fold in the chopped pistachios and pistachio spread lightly to create a subtle swirl effect throughout the cheesecake filling.
- Assemble and Chill: Spread the cheesecake filling evenly over the biscuit base and smooth the top. Chill in the refrigerator for at least 5-6 hours, preferably overnight, to allow the cheesecake to set firmly.
- Prepare Decoration: Whip the double cream with the pistachio spread until fluffy. Pipe this cream mixture around the edges of the set cheesecake. Sprinkle with chopped pistachios and white chocolate chips or drizzle melted white chocolate for a decorative finish.
Notes
- Use full fat cream cheese and double cream for the richest taste and best texture.
- The amount of white chocolate and pistachio spread can be adjusted according to taste preference; start with less and add more for stronger flavors.
- For an even smoother biscuit base, blitz the biscuits until very fine before mixing with butter.
- Chilling the cheesecake overnight is recommended for the firmest set and best flavor melding.
- You can substitute digestive biscuits with graham crackers if desired.
- This cheesecake should be stored in the refrigerator and best consumed within 2-3 days.
