A Delicious and Creamy No-Bake White Chocolate Pistachio Cheesecake! Perfect *non*bake for Chocolate, Nut & Cheesecake lovers!
I have obviously always been a Cheesecake fiend 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. 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!
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 Boyfriend! 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!
I was surprised at how well this one turned out because I was half expecting it to be disgusting *I was having a bad day* but oh my its SO YUMMY! I absolutely adore the base being so perfectly crunchy and buttery, and having the little bits of pistachio running through the silky smooth White Chocolate Cheesecake is dreamy! And before you say it, the pistachio doesn’t get stuck in your teeth or anything, as the cheesecake sort of softens them slightly! Seriously, its delicious.
I decorated it in my classic Jane’s Patisserie way as I always do, and oh my this was a hit around the dessert table. Some of the guests who have my desserts so sometimes ask why there is a slice missing from the Cheesecake, and I have to explain needing the photo of the slice to prove the insides, and of course… necessary taste testing purposes! 😉 But anyway, this is one of my absolute favourite flavour combinations so in Cheesecake form, this is a definite winner!
This recipe serves 10-12 people!
– 150g Unsalted Butter, melted
– 300g of biscuits – I used Digestives
– 400g Full-Fat Philadelphia Cream Cheese
– 300ml Double Cream
– 75g Icing Sugar
– 300g White Chocolate, melted
– 100g Chopped Pistachios
– 25g Chopped Pistachios
– 50g Melted Milk Chocolate
– Whipped Cream
1) Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl. Tip the biscuit imx into the bottom of an 8″/20cm Deep Springform Tin and press down firmly – Leave to the side!
2) Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest!
3) In a stand mixer with the whisk attachment, mix the cream cheese with the icing sugar until smooth – only takes a few seconds, add in the liquid double cream and continue to whip up to soft peaks, until it holds itself – Once completed, fold in the cooled melted chocolate!
4) Add in the Chopped Pistachios and fold through again – Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
5) Once set, drizzle over the melted Milk Chocolate and leave to set – Pipe on some whipped cream and sprinkle over some extra pistachios for an extra crunch! Enjoy!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
Tips and Ideas
I recommend using a 8″/20cm Deep Springform Tin in this recipe!
I prefer using White Chocolate in this Cheesecake as I love the flavours of the White Chocolate with the pistachios, but you can easily make it with Milk or Dark Chocolate! If you were to change, only use 250g of milk/dark.
You can also make this with or without the pistachios, or less pistachios even – but changing to different nuts might not necessarily work. Some nuts can go a bit odd when they’re in a moist mix such as cheesecake in my opinion, but this is up to you!
You can make it even more Pistachio-y if you want by taking out 30 of biscuits and adding in 30g of pistachios but this might be a bit of a nut overload!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base and you MUST use Full-Fat ingredients!
Find my other Cheesecake related Recipes on my Recipes Page!
© 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.