No Bake White Chocolate Pistachio Cheesecake!
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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
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
ENJOY!
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J x
© 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.
I have made this for a lockdown family version of come dine with me. I added the white chocolate to the cream cheese and it was melted perfectly and cooled but as soon as i added it to the cream cheese it hardened. Was my cream cheese meant to be room temperature rather than cold? Have i messed up? I can now see little flakes of white choc in the cream cheese or is this what its meant to look like? Help ! Xx
Hey! So it’s definitely not ruined – it’s just seized a bit. Its when the chocolate very quickly goes back to a solid, obviously alot quicker than it should! Sometimes this can be down to whisking in too quickly, or temperature differences – but it’ll still taste lovely and should set perfectly still!
Hi, I would like to make this but I dont have a 8′ springform pan. Do you think 9′ springform pan is ok?
You can – but obviously it will be thinner. A 9″ pan is roughly 1/3 bigger in volume, so if you don’t mind a thinner cheesecake it’ll work fine!
Hi, I have seen in one of your other recipes that you used marscapone instead of Philadelphia in a white chocolate cheesecake. Which soft cheese is best for this recipe?
Either Philadelphia, or mascarpone. You can interchange them, or use half and half. Just depends on your tastes! I just write what I used in that time to make it.
Hi! I have made a lot of your recipes before and all have been great. I am making this for Easter this Sunday, however I am making individual ones in ramekins – GU ramekins to be exact.
How much do you think I would need to alter the measurements to make 14 Gu sized cheesecakes?
Most of my recipes would comfortable make 12 gu cheesecakes, so you could follow the recipe as is and have them slightly smaller, or add another 1/3 on just to be sure and maybe have a little spare x
This is my go to cheesecake now. I’ve made it so many times that I can’t even remember! It always go down so well, thank you. 🙂
Jane – I made this recipe today… I accidentally added the white chocolate before whipping in the double cream. The cheesecake is currently made and in the refrigerator… have I completely messed it up though?? Do you think it will it set come the morning? I really hope I’ve not ruined it. I’ve made it for my friends surprise birthday party tomorrow. Is there anything I can do? Apart from wish and pray!! :s
I’ve done that before and its worked absolutely fine so I’m sure it’ll work!
Thank you! You were right, it was fine 🙂 Thanks Jane.
Hello ! I love this recipe, looking forward to making it. What type of pistachios did you use? Roasted, unsalted? Roasted, Salted?
In the UK we have baking pistachios, that are unsalted and out of shells x
I’ve made this cheesecake three times for dinner parties and it’s been always been a roaring success! Everyone asks for the recipe… I made a slight addition by adding a thin layer of salted caramel on top of the base and drizzling it on top, which seems to work really well, everyone seems to love salted caramel! Thanks for the great recipe 🙂
What tip have you used for that piping? Looks so good
2D closed star!
Love this recipe as I’m a big fan of everything pistachio! I often add fresh raspberries in the cream cheese mix. The sharp raspberries balance the sweetness perfectly, makes it a bit lighter and refreshing.
I have done this too!
I know you posted the recipe last year, but I only came across it last week. I have to say that it was delicious and went down an absolute treat. I used gluten free digestives and changed the topping a little – I garnished with chopped pistachios but melted the chocolate down to pipe shapes and dusted with freeze dried raspberry powder before sticking them in each slice. I served it with a dollop of rosewater cream – yum! Definitely one to make again – thanks!
Ah that sounds amazing! And I’m sure it looked amazing as well!! xx
Just made the cheesecake yesterday and it turned out amazing! It was my first time attempting a cheesecake and I was very pleased with it. ThankYou Goethe recipe! X
Awh yay!! I’m so glad you liked it! X
This looks so amazing. The photos make me want a slice of this cake immediately!! great job!! 🙂
Haha thanks Kristy!! 🙂
Enough now with all these lovely recipes! I’m never going to lose weight!
Hehehe sorry about all that 😉
Glad I am not the only one who curs a slice of cake before serving to guests!
You’ve gotta check it all out! 😛