The Ultimate No‑Bake Pistachio Cheesecake
A creamy, indulgent no-bake pistachio cheesecake made with a buttery biscuit base, luscious pistachio cream cheese filling, and topped with chopped pistachios. Perfect for any occasion and requires no oven time!
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml double cream
- 150g pistachio paste
- 50g chopped pistachios (for topping)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by hand.
- Mix the melted butter with the biscuit crumbs until fully combined.
- Press the mixture into the base of a springform pan and refrigerate for 30 minutes to set.
- In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
- Add the pistachio paste and mix until fully incorporated.
- In a separate bowl, whip the double cream until soft peaks form, then gently fold into the pistachio mixture.
- Pour the filling over the chilled base and smooth the top.
- Chill in the fridge for at least 6 hours or overnight until set.
- Before serving, top with chopped pistachios.
Notes
- Use high-quality pistachio paste for the best flavor.
- Refrigerating overnight yields a firmer set.
- Can be frozen and thawed before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 20g
- Sodium: 220mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
