No-Bake Pistachio Cheesecake Recipe: Easy, Creamy, and Delicious Dessert in Minutes

Introduction to No-Bake Pistachio Cheesecake: A Creamy, Nutty Delight

This No-Bake Pistachio Cheesecake recipe is about to become your new obsession. If you’re a fan of rich, indulgent desserts with a unique twist, this is the one for you. Combining the creamy smoothness of classic cheesecake with the earthy, nutty flavour of pistachios, this dessert is a perfect balance of texture and taste. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, this easy-to-follow recipe will guide you through creating a show-stopping dessert that’s as beautiful as it is delicious. Get ready to impress your taste buds and your guests with this irresistible pistachio cheesecake!

How I came across this easy no-bake dessert

I’m sure as many of you do, one evening scrolling on social media, my husband sent me a video of a cheesecake, which of course he wanted me to make. Sorry husband, but it looked awful. So started thinking about what cheesecake I would actually want to eat. Pistachio and chocolate came to mind and the rest was history!

I thought it would be aesthetically pleasing to have a thin chocolate layer on top of the creamy pistachio filling. The dark chocolate garnish offsets the creamy pistachio filling. I had to garnish with some pistachio nuts for a little crunch. And like my mango cheesecake, this recipe remains a no-bake dessert recipe, making it even easier to make. It’s great to make advance, leave in the fridge until it’s ready to be served.

This creamy pistachio cheesecake recipe is a great one to prepare for family celebrations, like Eid or even Iftars in Ramadan. It’s something you can prepare the day before and leave in the fridge. I would just run a knife around the edge of the cheesecake in the cake tin, before you remove the cake tin. This will stop the cheesecake clinging to the sides of the tin and potentially splitting, ruining the look of your dessert. If you have more time, you could line the cake tin with baking paper. If you like preparing desserts in advance and getting it off your to do list on the day of entertaining, try out seviyan kheer recipe.

Variations to making this Creamy Pistachio Cheesecake Recipe

If you are not a chocolate fan (all I can say is why?!) you can of course leave off the chocolate ganache layer altogether. Proceed to the step of garnishing. You will still need to let the cheesecake set overnight.

A tip for when making the biscuit base, you want to make sure the butter is very soft before blitzing with the digestive biscuits. I will sometimes give the butter a quick blast in the microwave to make sure it’s soft. So when I blitz with the biscuit, I don’t end up with big butter clumps.

Conclusion: A Dessert Worth Celebrating

There you have it—a No-Bake Pistachio Cheesecake that’s as delightful to make as it is to eat! With its creamy texture, nutty flavour, and stunning presentation, this dessert is sure to leave a lasting impression. Whether you’re a seasoned baker or a beginner, this recipe is designed to be approachable and rewarding. So, gather your ingredients, follow the steps, and treat yourself to a slice of this heavenly creation. Don’t forget to share it with friends and family—because a dessert this good is meant to be enjoyed together. Happy eating!

See my video on Youtube, Instagram or TikTok to see how to make this dish.

Ingredients

Feeds 8

Time: Preparation 15 minutes, overnight to set or at least 8 hours

Biscuit base

• 250 grams of plain digestive biscuits
• 160 grams of soft unsalted butter

Pistachio creamy filling

• 200 grams of pistachio cream
• 300 grams of full fat cream cheese (drain liquid)
• 170ml of double cream
• 150 grams white chocolate, melted
• 1 teaspoon of vanilla extract

Chocolate Ganache

• 100 ml double cream
• 150 grams dark chocolate
• 2 tbsp golden syrup
• 1 tsp vanilla essence
• 30 grams unsalted butter

Garnishing

• 10 pistachio nuts, coarsely ground with mortal and pestle for garnishing
• Edible rose petals- optional

Method

Preparing the Biscuit Base

1. Roughly break the biscuits and put them into a food processor and blend until you have crumbs. Then add the butter and blend again until the biscuit and butter look like clumpy breadcrumbs. If the biscuits do not start to clump together, add a bit more butter until they do.

2. Next put the biscuit mixture into a cake tin, and flatten the mixture out using the back of a spoon. Then put the tin in the fridge to firm up.

Making the Pistachio Creamy Filling

1. In a bowl, beat the cream cheese until soft, then add the pistachio cream and mix through with the whisk gently, on the lowest setting.

2. In a separate bowl, whip the cream until thickened. Make sure it’s not overly stiff, you still want some movement and then add the thickened cream into the cream cheese mixture and mix through again.

3. Next, add the melted white chocolate and vanilla essence to the cream cheese bowl and mix through.

4. Spoon the mixture over the biscuit base.

Making the chocolate ganache

1. Heat the chocolate, cream and golden syrup in a saucepan until the chocolate melts, be careful to not let the chocolate burn.

2. Add the vanilla and butter and mix until thoroughly combined.

3. Let the ganache cool down for a few minutes.

4. Then pour the ganache over the cheesecake.

5. Finally garnish with the pistachio nuts and edible rose petals.

6. Once the ganache has come to room temperature, cover the cheesecake with cling film and put in the fridge overnight.

7. When you want to serve the cheesecake, run a knife around the outside of the tin edge before removing the cheesecake from the tin.