White Chocolate and Pistachio Cheesecake
A Delicious and creamy no-bake white chocolate and pistachio cheesecake! The perfect *non*bake for chocolate, cheesecake and pistachio lovers.
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Servings: 15 slices
Ingredients
Biscuit Base
- 300 g digestive biscuits
- 150 g unsalted butter/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 ideas
- 25 g pistachios (chopped)
- 25 g white chocolate (melted/chips)
- 150 ml double cream
- 25 g pistachio spread
Instructions
Biscuit Base
- Blitz the digestive biscuits to a small crumb - I used a food processor, but you can bash them in a bowl with a rolling pin instead
- Add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
- Tip the biscuit and unsalted butter mix into the bottom of an 8"/20cm deep springform tin and press down firmly - leave to the side.
Cheesecake Filling
- Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted.
- Leave to cool whilst carrying on with the rest.
- Mix the full fat soft cream cheese with the icing sugar until smooth - this shouldn't take long.
- Fold in your cooled melted chocolate.
- Add in the double cream and continue to whip up to soft peaks, until it holds itself. Alternatively, whip the cream separately, and fold through.
- Add in the chopped pistachios and pistachio spread and fold through again - I only do this slightly so it swirls ever so slightly through the mix.
- Spread the mix over the digestive biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
Decoration
- Once set, decorate. I whip the cream with the pistachio spread and pipe around the edges, and then sprinkle on chopped pistachios and white chocolate chips
Notes
- You can find my homemade pistachio spread recipe here
- I use an 8" springform cake tin for my cheesecakes
- This cheesecake will last for 3+ days in the fridge (with good dated ingredients)
- This cheesecake will freeze for 3+ months