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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/easy-no-bake-white-chocolate-cheesecake-with-pistachios-recipe/