The creamiest cheesecake you’ll ever taste filled with nutty and slightly salty pistachio spread and white chocolate, and topped with even more delicious pistachio spread and white chocolate. This super easy no bake cheesecake is the perfect treat for the warm days when baking is not an option, or that time when you have way too much to do and not time to bake.

No Bake Pistachio Cheesecake

I feel like pistachio has become a bit of a thing lately online, I keep seeing lots of desserts made with pistachio and, to be honest, it really made me want to jump in the bandwagon. When I was thinking about what to do, pistachio and chocolate seemed like the perfect combination: the nutty, salty and creaminess of the pistachio goes perfectly with the sweetness and creaminess of the white chocolate.

No Bake Cheesecake

It’s July, nobody has time for baking… And this is why we are making this cheesecake. Made with very simple ingredients, all you have to do with it is freeze for a few hours and it’s ready to go! What I love about this cheesecake is the fact that you can make it well in advance and just keep it in the freezer until ready to use. I love having a cheesecake ready to go and take it out whenever friends or family comes around, it saves a lot of the stress of not only prepping but also planning.

A few tips for success

1. Allow yourself time – I like to make my cheesecake the day before, leave it in the freezer overnight, and then take it out in the morning and allow it to defrost in the fridge.
2. Try it first! – try your cheesecake mix before freezing to make sure you are happy with the amount of pistachio, white chocolate and sweetness. The amounts I provided are perfect for me, the pistachio spread I used contained sugar and so does white chocolate, so I didn’t want to add extra sweetness to it. If your pistachio spread doesn’t have sugar, you may want to add a little bit of icing sugar to it, simply give it a try and adjust the amounts to your personal taste.
3. Don’t worry if your base “leaks” – it’s normal for the biscuit base to release humidity, sugar absorbs humidity in the freezer and will release it once defrosted. This won’t affect your cheesecake at all and it’s completely normal.

No Bake Pistachio Cheesecake

Ingredients:

For the base:

• 180 gr of digestive biscuits (graham crackers)
• 20 gr of pistachios
• 80 gr of melted butter 

For the cheesecake:

• 150 gr of white chocolate melted 
• 150 gr of pistachio spread 
• 280 gr of cream cheese 
• 250 gr of double cream 
• 150 gr of unsweetened plain greek yoghurt 
• 1 tsp of vanilla bean paste

For the topping:

• 80 gr of white chocolate
• 80 gr of pistachio spread 
• 55 ml of double cream 
• 30 gr of pistachios chopped (optional)

Method:

1. Start by making the base, crush the biscuits using either a food processor or by putting them in a bag and crushing them with a rolling pin. Then, add in the pistachios to the food processor and pulse them a few times so they break into smaller pieces, you want small pieces of pistachio, not dust. If you don’t have a food processor, simply chop them with a knife.
2. Mix the melted butter and the biscuits and press them on the bottom of a springform baking pan (mine was 20 cm/8 inch) lined with baking paper at the bottom and place it in the freezer so it firms up. 
3. To make the filling, in a large bowl use a hand mixer to beat the cream cheese, vanilla extract and pistachio spread until combined. Then, add in the white chocolate and greek yoghurt and mix again until fully incorporated. Make sure you reach the bottom of your bowl so everything is mixed.
4. In a separate bowl, beat the double cream until medium peaks (when you lift up the mixer you’ll see little mountains that won’t peak fully), then fold it into the cheesecake mix until combined.
5. Take the base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight.
6. TO DEFROST: you have 2 options:
   • Overnight – take the cheesecake out of the freezer and allow it to slowly defrost in the fridge. This is the best option.
   • On the day – take the cheesecake out of the freezer and allow it to sit at room temperature for an hour, then, place it back in the fridge for for at least 3 hours.
7. To make the top, heat up in a bowl over simmering water (the water shouldn’t touch the bowl) the white chocolate, pistachio spread and double cream until the white chocolate is completely melted and it has a glossy look. Allow to cool down until you can touch it without burning yourself whisking regularly to make sure it doesn’t set. Once ready, pour over the cheesecake and spread it over with the help of a spoon or a spatula. Top with chopped pistachios and place in the fridge for at least 30 minutes so it sets.