Easy No-Bake White Chocolate Cheesecake with Pistachios Recipe

Introduction

This easy no-bake white chocolate cheesecake with pistachios is a creamy, indulgent dessert perfect for any occasion. With a crisp biscuit base and a luscious white chocolate filling, it’s both simple to make and wonderfully delicious.

Ingredients

• 5 oz. (150 g) unsalted butter, melted
• 10 oz. (300 g) Graham cracker biscuits or digestive biscuits
• 14 oz. (400 g) cream cheese (Philadelphia or similar)
• 100 ml double cream
• ½ teaspoon vanilla essence
• 3 oz. (75 g) confectioners/icing sugar
• 10 oz. (300 g) white chocolate, melted
• 2 tablespoons pistachio paste (optional)
• 3 oz. (75 g) pistachios, crushed and shells removed
• 3 oz. (75 g) flaked white chocolate (optional)

Instructions

1. Step 1: Add the biscuits to a food processor and pulse for about 1 minute until finely crushed.
2. Step 2: Melt the butter and combine it with the crushed biscuits. Pulse again for 1 minute to mix thoroughly.
3. Step 3: Line the base of an 8-inch (20 cm) springform tin with parchment paper. Pour the biscuit mixture into the tin and press down firmly using a glass or the back of a spoon to create an even base. Refrigerate until needed.
4. Step 4: In a large mixing bowl, combine the cream cheese and confectioners sugar. Mix by hand until smooth, about 1 minute. Avoid using a food processor for this step.
5. Step 5: Add the vanilla essence, pistachio paste (if using), and double cream to the cream cheese mixture. Continue mixing until soft peaks form, about 2 to 3 minutes.
6. Step 6: Melt the white chocolate gently using a water bath or microwave on low power. Fold the melted chocolate into the cream cheese mixture carefully for 1 to 2 minutes, avoiding overmixing to keep the texture smooth.
7. Step 7: Remove the biscuit base from the fridge and pour the cheesecake filling over it. Gently shake the tin to smooth out the mixture, or use a palette knife for a perfectly even surface.
8. Step 8: Sprinkle the crushed pistachios and flaked white chocolate (if using) evenly over the top of the cheesecake.
9. Step 9: Refrigerate the cheesecake for 4 to 6 hours, or ideally overnight, to allow it to set fully before serving.

Tips & Variations

• Use digestive biscuits as an alternative to Graham crackers for a more traditional flavor.
• For a nut-free version, omit the pistachio paste and nuts and substitute with toasted coconut flakes for texture.
• If you prefer a stronger white chocolate taste, increase the amount of melted white chocolate by 2 ounces (about 60g).
• To add freshness, garnish the cheesecake with a handful of fresh berries just before serving.

Storage

Store the cheesecake in an airtight container or keep it covered in the springform tin in the refrigerator for up to 3 days. To serve, allow the cheesecake to sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as it may affect the texture of the cream cheese filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake vegan?

This recipe uses cream cheese, double cream, and white chocolate, which are typically dairy-based. To make a vegan version, substitute these with plant-based alternatives such as vegan cream cheese, coconut cream, and dairy-free white chocolate.

Do I have to use a springform tin?

A springform tin is ideal because it allows easy removal of the cheesecake without damaging its shape. However, if you don’t have one, you can line a regular cake pan with parchment paper, leaving extra overhang on the sides to lift the cheesecake out carefully after chilling.

Easy No-Bake White Chocolate Cheesecake with Pistachios Recipe

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★★★★★

4.7 from 131 reviews

This Easy White Chocolate Cheesecake with pistachios is a no-bake dessert featuring a crunchy biscuit base, a creamy white chocolate and cream cheese filling, and a delightful pistachio topping. Perfectly smooth and indulgent, it’s simple to prepare with minimal equipment and requires refrigeration to set.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuit Base

• 10 oz. (300 g) Graham cracker biscuits or digestive biscuits
• 5 oz. (150 g) unsalted butter, melted

Cheesecake Filling

• 14 oz. (400 g) cream cheese (Philadelphia or similar)
• 3 oz. (75 g) confectioners/icing sugar
• 100 ml double cream
• ½ teaspoon vanilla essence
• 2 tablespoons pistachio paste (optional)
• 10 oz. (300 g) white chocolate, melted

Topping

• 3 oz. (75 g) pistachios, crushed with shells removed
• 3 oz. (75 g) flaked white chocolate (optional)

Instructions

1. Make the Biscuit Base: Add the Graham cracker or digestive biscuits to a food processor and buzz for 1 minute until finely crushed.
2. Add Melted Butter: While the biscuits are processing, melt the unsalted butter. Add the melted butter to the crushed biscuits in the processor and buzz for another minute to combine thoroughly.
3. Form the Base: Pour the biscuit and butter mixture into an 8-inch (20 cm) spring-form baking tin lined with parchment paper on the base. Use a glass or the back of a spoon to press down and even out the biscuit layer firmly.
4. Chill the Base: Place the tin with the compressed biscuit base in the refrigerator to chill and set until needed, about 15 to 30 minutes.
5. Prepare the Cheesecake Filling: In a large mixing bowl, combine the cream cheese and confectioners’ (icing) sugar. Mix by hand until smooth and creamy, approximately 1 minute. Avoid using a food processor to maintain the right texture.
6. Add Flavors and Cream: Stir in the vanilla essence, pistachio paste (if using), and double cream. Continue mixing until soft peaks form, about 2 to 3 minutes, creating a light and airy consistency.
7. Melt White Chocolate: Melt the white chocolate gently either in a microwave on low power or using a bowl over hot water. Allow to cool slightly before adding to the cheese mixture.
8. Incorporate White Chocolate: Fold the melted white chocolate into the cream cheese mixture using a spatula. Mix gently for 1 to 2 minutes, ensuring the filling remains smooth and not overly fluffy.
9. Assemble the Filling: Remove the chilled biscuit base from the refrigerator and pour the white chocolate cheesecake filling over it. Give the spring-form tin a gentle wobble to level the mixture. Use a palette knife or smoothing tool to create an even surface if desired.
10. Add Toppings and Chill: Sprinkle crushed pistachios and flaked white chocolate evenly over the top of the cheesecake. Refrigerate the entire cheesecake for 4 to 6 hours to set firmly. For best results, chill overnight before serving.

Notes

• For best texture, avoid overmixing the cheesecake filling to prevent it from becoming too fluffy.
• If you don’t have pistachio paste, you can omit it without affecting the set, just losing some pistachio flavor.
• Chilling the cheesecake overnight enhances the flavor and firmness.
• Make sure to line the base of the spring-form tin with parchment paper to prevent sticking.
• To remove the cheesecake easily, run a warm knife around the edge of the tin before unlocking the sides.

Keywords: white chocolate cheesecake, no-bake cheesecake, pistachio dessert, easy cheesecake recipe, no-bake dessert