No-Bake Pistachio Cheesecake
A luxurious no-bake pistachio cheesecake with a creamy filling, rich pistachio flavor, and a buttery digestive biscuit crust, perfect for celebrations.
Ingredients
For the crust
- 300 g digestive biscuits, finely crushed Choose a good-quality biscuit for better flavor.
- 150 g salted or unsalted butter, melted If using unsalted butter, add a pinch of fine sea salt.
For the filling
- 500 g full-fat cream cheese, at room temperature Full-fat gives the cheesecake its creamy body.
- 300 ml double cream Whipped to give the filling lift and an airy texture.
- 120 g icing sugar Superfine sweetness that dissolves easily.
- 100 g pistachio spread Choose one with real pistachio paste for the best flavor.
- 150-200 g pistachio spread, melted (for topping) Warm until pourable for a glossy finish.
- 2 tbsp chopped pistachios For garnish; use shelled, unsalted pistachios.
Optional Add-ons
- 1 tsp vanilla extract Adds warmth and rounds the pistachio flavor.
- 1/2 lemon zest Adds brightness to the sweetness.
- 1 pinch flaky sea salt Enhances sweetness and nutty notes.
- 1 tbsp brown butter Adds a toasty nuance if desired.
- 1 tbsp white chocolate For an extra luxurious topping.
Instructions
Prepare the crust
- Line the base and sides of an 8-inch springform tin with parchment paper.
- Finely crush the digestive biscuits until they resemble coarse sand.
- Stir the melted butter into the biscuit crumbs until thoroughly combined.
- Press the crumb mixture into the prepared tin to form a compact crust.
Make the pistachio cream cheese filling
- In a large bowl, whisk the cream cheese, icing sugar, and pistachio spread on low speed until just combined.
- In a separate chilled bowl, whip the double cream to stiff peaks.
- Fold one-third of the whipped cream into the cream cheese mixture gently and then fold in the remaining cream.
Assemble and chill
- Spoon the filling over the prepared crust and smooth the top.
- Refrigerate the assembled cheesecake for at least 6 hours, ideally overnight.
Finish with the glossy pistachio topping
- Warm the melted pistachio spread until fluid enough to pour.
- Release the cheesecake from the springform tin, pour the melted pistachio spread on top, and sprinkle with chopped pistachios.
- Return the cheesecake to the fridge for 30 minutes to set the topping.
Slice and serve
- Run a knife under hot water, wipe dry, and slice the cheesecake for clean edges.
- Garnish each slice with whipped cream or whole pistachios if desired.
Notes
The cheesecake keeps well for 3-4 days in the refrigerator. You can freeze it unglazed for up to 1 month.