No-bake pistachio cheesecake
I am all about cheesecake in any form, whether it’s Japanese-style and cotton-soft or a classic New York-style slice. So, when I was looking for something delicious to make in this hot weather and stumbled upon recipes for no-bake cheesecake, my reaction was a resounding, “Hell YES!” This pistachio white chocolate version is the perfect refreshing dessert since you don’t even have to turn on the oven.
Ingredients
The Cookie Base
- 150 gr cookies
- 30 gr butter
No-Bake Pistachio Cheesecake Filling
- 430 gr cream cheese (I had Philadelphia)
- 150 gr cream
- 20 gr cocoa butter
- 70 gr white chocolate
- 14 gr pistachio paste
- 70 gr powdered sugar
White Chocolate Pistachio Topping
- 70 gr white chocolate
- 25 gr pistachio paste
- 5 gr vegetable oil
Instructions
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Prepare the Cookie Base: Pulse the cookies in a blender with melted butter until you have a workable crumb. Press this mixture firmly onto the bottom of a springform pan. I recommend lining the edges of the mold with baking paper or guitar sheets (which are ideal for working with chocolate) to ensure the cheesecake releases easily later on.
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Prepare the Pistachio Cheesecake Filling: In a large bowl, combine the cream cheese, cream, and powdered sugar. Beat until the mixture is light and fluffy, then gently fold in the pistachio paste. Separately, melt the cocoa butter and the white chocolate until they are liquid, then combine them. Carefully pour this chocolate mixture into the cream cheese base. Mix until the filling is smooth and well combined. Pour this creamy mixture over the prepared cookie base in the mold.
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Chill the Cheesecake Base: Place the mold in the freezer for about 2 hours to let the base set properly.
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Make the White Chocolate Pistachio Topping: For the final layer, combine the white chocolate, pistachio paste, and vegetable oil. Melt this mixture in the microwave, stirring well until it is completely smooth.
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Assemble and Final Chill: Pour the warm white chocolate pistachio topping evenly over the chilled cheesecake. After another 2 to 2.5 hours in the refrigerator, your delightful dessert is ready. You can decorate it as you wish with extra cookie crumbs or fresh berries, or simply leave it as is for an elegant finish ❤️
