No Bake White Chocolate Pistachio Cheesecake!

A delicious and creamy no-bake white chocolate and pistachio cheesecake! The perfect *non*bake for chocolate, cheesecake and pistachio lovers.

I have obviously always been a cheesecake fan and that’s no lie… I’m commonly know as the ‘queen of cheesecakes’ these days between my friends and some of my followers, so I simply had to post this one. One of my favourite flavour combinations in a cheesecake

Pistachio Bakes 

As one of the first recipes on my blog was pistachio based cheesecake, I had to repost it as something spectacular with a method that makes sense, and some damn delicious photos! A lot of you guys also looove my other pistachio recipes, like my pistachio and white chocolate blondies, pistachio and white chocolate cake, rosewater pistachio cupcakes, and my pistachio, amaretti and rum truffles… so here’s another one for you all.

I know that nuts are a bit of an odd thing for some as some are obviously allergic, and some just don’t like them because they are what they are… such as my brother. He always states that he hates nuts, but has he really ever eaten them? No.. he just assumes he doesn’t! And this delicious beauty proved that he was wrong. He loved this one. As he liked my white chocolate & pistachio cake, I knew he would like it… but he had forgotten about that one

Biscuit base

As ever, the biscuit base for a cheesecake like this is quite simple, but that’s how I like it. I use a base recipe of digestive biscuits (I am based in the UK if you are wondering what these are, you can sub for another biscuit such as a graham cracker) and then I blitz them to a really fine crumb.  I find it best to blitz to a fine crumb in a food processor as you really want to avoid any lumps of biscuit left over, but you can smash the biscuits in a bowl or sandwich bag with a rolling pin if you don’t have a food processor. 

Once the biscuits are a fine crumb, I add in some melted butter. You can use unsalted block butter that you have melted down, or even a baking spread or margarine for ease. Mix these together to a wet sandy texture and then press them into the bae of an 8″ springform cake tin 

Generally I don’t bake the base of a no-bake cheesecake as I am purposely trying to not use the oven, but I know some people like to bake their biscuits bases for 10 minutes in an oven – you can do this if you prefer (180ºc, 10 minutes)

Cheesecake Filling

As this cheesecake is a no-bake cheesecake it is relatively similar to other recipes I have already posted, because it basically has to be. There are a few simple rules you need to follow when baking (or not baking, rather) a cheesecake because it relies on the fat content of an ingredient to work. 

I use a FULL-FAT soft cream cheese in a recipe like this. You must use full-fat to make the cheesecake set, and it’s always important to make sure to drain off any excess water in the container before using. Unfortunately, we have no luck in the UK of having block cream cheese, so we have to make do with the tubs. 

I mix together the cheese, and sugar for sweetness. I fold through or whisk in the cooled and melted white chocolate, and then pour in the double cream and whip until thick. You can whip the cream separately and fold through, as some people prefer it this way, but I generally add the cream in liquid and whip as I use an electric whisk so it does the work for me. 

To flavour this cheesecake pistachio, I then add in dollops of a pistachio spread (find my homemade pistachio spread recipe here) and then some chopped pistachios. I lightly fold them through to get a swirl of the two throughout the cheesecake, and then I dump the cheesecake mix on top of the prepped biscuit base. I make sure to pack the mix into the sides of the tin and smooth over the top to prep it as much as possible for serving. 

Decorating 

As the cheesecake should set lovely in the springform tin, I remove the cheesecake once set, smooth over the sides if it needs it, and then place onto my serving plate. You can off ourselves then leave your cheesecake as it is, as the decoration isn’t a necessity at all, but I always have fun with the decoration. 

I decided to whip together some double cream with a little pistachio spread, and then pipe it onto the cheesecake using a 2d closed star piping tip because it creates a lovely swirl. and then I sprinkled over some white chocolate chips and some chopped pistachios.

Some other good ideas are a drizzle of melted chocolate, a swirl of pistachio spread or a drizzle, or anything else you really fancy, of course. 

Tips & Tricks

• 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 
• You can buy a pistachio spread online here 

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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Category: Dessert

Type: Cheesecake

Keyword: Pistachio, White Chocolate

Prep Time: 30 minutes minutes

Setting and Decorating Time: 6 hours hours 30 minutes minutes

Total Time: 7 hours hours

Servings: 15 slices

Author: Jane's Patisserie

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

Grams - Ounces

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 

ENJOY!

Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.