Description
This Easy White Chocolate Cheesecake with pistachios is a no-bake, creamy dessert perfect for any occasion. Featuring a buttery biscuit base and a smooth white chocolate-infused cream cheese filling, it's topped with crunchy pistachios and delicate white chocolate flakes. Refrigerate for several hours to set, creating a luscious cheesecake without needing an oven.
Ingredients
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
- ½ teaspoon vanilla essence
- 2 tablespoons pistachio paste (optional)
- 100 ml double cream
- 10 oz. (300 g) white chocolate, melted
Topping
- 3 oz. (75 g) pistachios, crushed, shells removed
- 3 oz. (75 g) flaked white chocolate (optional)
Instructions
- Make the Biscuit Base: Add the Graham cracker or digestive biscuits to a food processor and buzz them for about 1 minute until finely crushed.
- Add Butter: Melt the unsalted butter and pour it into the crushed biscuits. Pulse again in the food processor for another minute to combine thoroughly.
- Prepare the Base: Line the base of an 8-inch (20cm) springform pan with parchment paper. Pour the biscuit mixture into the pan and use a glass or the back of a spoon to press it firmly and evenly into the base. Refrigerate until firm and needed.
- Make the Cheesecake Filling: In a large mixing bowl, add the cream cheese and confectioners sugar. Mix by hand until smooth and creamy, about 1 minute. Avoid using a food processor to keep the texture perfect.
- Add Flavors and Cream: Add vanilla essence, pistachio paste (if using), and double cream to the cream cheese mixture. Continue mixing by hand until soft peaks form, approximately 2-3 minutes.
- Melt and Fold in Chocolate: Gently melt the white chocolate using a microwave at low power or a bowl over hot water. Once melted, fold it carefully into the cream cheese mixture for 1-2 minutes, making sure not to overmix to avoid fluffiness.
- Assemble Cheesecake: Remove the biscuit base from the refrigerator and gently pour the cheesecake filling on top. Spread evenly using a palette knife or smoothing tool, then gently tap or wobble the springform pan to level the filling.
- Add Toppings: Sprinkle crushed pistachios and optional white chocolate flakes on top of the cheesecake for added texture and decoration.
- Chill to Set: Refrigerate the cheesecake for 4 to 6 hours or ideally overnight to allow it to set fully before serving.
Notes
- Using a springform pan with parchment paper helps in easy removal of the cheesecake.
- Do not overmix the filling after adding the melted chocolate to keep the texture smooth and creamy.
- Pistachio paste adds a subtle, nutty flavor but can be omitted if not preferred.
- Refrigerate the cheesecake for at least 4 hours, but overnight chilling yields the best texture and flavor.
- Ensure white chocolate is melted gently to avoid burning or seizing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
