Description
A rich and creamy no-bake pistachio cheesecake with a buttery biscuit base, topped with crushed pistachios. This elegant dessert is perfect for special occasions or when you want a fuss-free treat.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 100g icing sugar
- 300ml double cream
- 1 tsp vanilla extract
- 150g pistachio spread
- 50g crushed pistachios (for topping)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by hand.
- Mix the crumbs with melted butter until fully combined.
- Press the mixture into the base of a springform tin and refrigerate for 30 minutes to set.
- In a large bowl, whisk the cream cheese and icing sugar until smooth.
- Add the pistachio spread and vanilla extract, and mix until fully incorporated.
- In a separate bowl, whip the double cream until soft peaks form.
- Gently fold the whipped cream into the pistachio mixture until smooth and combined.
- Pour the filling over the biscuit base and smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight to set completely.
- Before serving, top with crushed pistachios.
Notes
- Use high-quality pistachio spread for the best flavor.
- Chill the cheesecake overnight for a firmer texture.
- Garnish with extra whipped cream or white chocolate shavings for presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 22g
- Sodium: 220mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
