No-Bake Pistachio Cheesecake Recipe: Easy, Creamy, and Delicious Dessert in Minutes
Indulge in the ultimate No-Bake Pistachio Cheesecake Recipe! Learn how to make a creamy, nutty, and easy dessert that’s perfect for any occasion. With step-by-step instructions and rich flavours, this cheesecake will become your new favourite treat. Try it today!
Ingredients
Biscuit Base
- 250 grams digestive biscuits
- 160 grams unsalted butted
Pistachio Creamy Filling
- 200 grams pistachio cream
- 300 grams full fat cream cheese
- 170 ml double cream, whipped until stiff
- 150 grams white chocolate, melted
- 1 tsp vanilla extract
Chocolate Ganache
- 100 ml double cream
- 150 grams dark chocolate, baking chocolate
- 2 tbsp golden syrup
- 1 tsp vanilla essence
- 30 grams unsalted butter
Garnishing
- 10 pistachio nuts, coarsely ground
- 1 tbsp edible rose petals optional
Instructions
Preparing the Biscuit Base
- 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.
- 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
- In a bowl, add the cream cheese and pistachio cream and whisk and mix through with an electric whisk gently, on the lowest setting.
- 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.
- Next, add the white chocolate, vanilla essence to the cream cheese bowl and mix through.
- Spoon the mixture over the biscuit base and smooth out.
Making the Chocolate Ganache
- Heat the chocolate, cream and golden syrup in a saucepan until the chocolate melts, be careful to not let the chocolate burn.
- Add the vanilla and butter and mix until thoroughly combined.
- Let the ganache cool down for a few minutes.
- Then spread the ganache over the cheesecake.
- Finally garnish with the pistachio nuts and edible rose petals.
- Once the ganache has come to room temperature, cover the cheesecake with cling film and put in the fridge overnight.
- When you want to serve the cheesecake, run a knife around the outside of the tin edge before removing the cheesecake from the tin.