Description
A simple and elegant no-bake pistachio cheesecake that’s perfect for first-time bakers and requires no complicated techniques.
Ingredients
Scale
- 300g digestive biscuits, crushed finely
- 150g salted or unsalted butter, melted
- 500g full-fat cream cheese, room temperature
- 300ml double cream, whipped to stiff peaks
- 120g icing sugar
- 100g pistachio spread
- 150g–200g pistachio spread, melted for topping
- 2 tbsp chopped pistachios, for garnish
- Optional: 1 tsp vanilla extract, pinch of sea salt, zest of small lemon, drops of green food coloring, dark chocolate shavings
Instructions
- Line the base and sides of an 8-inch (20cm) springform tin with baking paper.
- Crush the biscuits finely and mix with the melted butter. Press into the base of the lined springform tin and chill for 10–15 minutes.
- In a mixing bowl, beat the room-temperature cream cheese with icing sugar and pistachio spread until smooth.
- Whip the double cream to stiff peaks and gently fold into the cream cheese mixture.
- Spoon the filling onto the chilled biscuit base and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
- Melt the pistachio spread and pour over the top of the cheesecake. Garnish with chopped pistachios.
- Chill for an additional 30 minutes before serving.
- Slice and serve cold, enjoying with optional fruit or sauces.
Notes
For best texture and flavor, chill overnight. This cheesecake can be made gluten-free by using gluten-free biscuits.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
Keywords: cheesecake, dessert, no-bake, pistachio, easy dessert