White Chocolate Cheesecake
with a crunchy pistachio nut topping
White chocolate cheesecake with pistachios is a brilliant and easy-to-make dessert that requires no baking at all and can be prepared in around 15-20 minutes. No special equipment is needed and there are only 8 ingredients needed to take you to dessert heaven!
This cheesecake recipe is the perfect combination of a delicious biscuit base, soft white chocolate-infused filling, and the oh-so-delectable crunchy pistachio topping. Not only does this dessert taste amazing, but it’s also visually super impressive and is the perfect finish to any special meal.
Easy Recipe | Dessert Recipe | No-bake Recipe | Vegetarian Recipe | Prepare in Under 20 Minutes | Pistachio Recipe | Chocolate Recipe
Alone or whipped cream
What you’ll need to make this recipe
- 5 oz. (150 g) unsalted butter (melted)
- 10 oz. (300 g) Graham cracker biscuits (or digestive biscuits work great too)
- 14 oz. (400 g) cream cheese (Philidelphia cream cheese or similar)
- 100 ml double cream
- ½ teaspoon Vanilla essence
- 3 oz. (75 g) confectioners/icing sugar
- 10 oz. (300 g) white chocolate (melted)
- 2 tablespoons of pistachio paste (optional)
- 3 oz. (75 g) pistachios (crushed with shells removed)
- 3oz. (75 g) flakes of white chocolate (optional)
- A spring-form cake tin is a must for any cheesecake recipe, as come time to remove the tin, it’s super easy to do with a spring-form cake tin
- Parchment (baking) paper
- A smooth-shaping tool (we make our own, read below to find out how)
- Food-processor or mortar and pestle (for making the base)
Why cheesecake is the best dessert ever!
Cheesecake is one of those desserts that seems to defy logic and even science itself. The laws of physics simply bend every time the word ‘cheesecake’ is murmured after a hearty meal that still has you rubbing your belly.
All of a sudden, like magic, there’s always a special place in our dessert stomachs for just one more slice of cheesecake. Or maybe even two!
Hey, we’re not gonna lie. Our love of cheesecake goes wayyyyyyy back and it’s fair to say that we have a cheesecake in the fridge at least once a fortnight. This is the kind of easy dessert recipe that can be whipped up the night before and is a real crowd pleaser for any dinner party, or as a tasty mid-afternoon snack!
The perfect cheesecake recipe
But hey, there are literally 127 million Google results for cheesecake recipes online, so what makes this one so special?
Well, it ticks all the boxes when it comes to the perfect cheesecake, from texture to flavor to the balance between sweetness and savory.
- No baking required
- Perfect balance between sweet and savory
- Tastes amazing
- Looks great
- Great texture combination
- Smooth and creamy
- Nutty crunch
Oh…. and there’s also loads of melted white chocolate too! Did we mention that already?!
What are the different types of cheesecakes
There are two distinct types of modern cheesecake recipes; baked and unbaked (also known as ‘no-bake’ cheesecakes). It’s best to clear up the differences as both can be easily confused!
Baked cheesecake recipe
The baked version is popular in Spain, where you’ll find classic cheesecake recipes like the burnt Basque cheesecake, which are prepared with a base that is first baked to firm up, then the filling is baked (usually for 40 minutes to an hour) to make a firm-centered cheesecake. The baked cheesecake recipes taste fantastic, but they’ll take anywhere from an hour up to 4 hours to make.
No-bake cheesecake recipe
The no-bake version is also known as the New York cheesecake and requires no baking. The classic NY cheesecake recipe is usually made with a Graham cracker base and then uses a cream cheese filling.
The beauty of no-bake cheesecake recipes is they take around 15 minutes worth of prep work and then the cheesecake ‘sets’ when it is refrigerated for a few hours.
No-bake cheesecake flavors
One of the most popular no-bake cheesecake flavors is the classic NY cheesecake. It’s usually flavored with some confectioners sugar to sweeten the creamed cheese. Some lemon zest or juice and some vanilla essence are commonly used to give the cheesecake its distinctive flavor. But why stop there?!
Of course, it takes little convincing that chocolate cheesecakes are a good match. Ever see a chocolate cheesecake on sale at the Cheesecake Factory? Nope!
Fruit such as strawberries, raspberries, and peaches are also popular choices for cheesecake toppings and flavoring. It looks great and tastes pretty good too, although it can be a little sweet at times. If you’re looking for a cheesecake topping that looks simply incredible and isn’t too sweet, some. good news!
You’ve come to the right blog!
Pistachio and white chocolate cheesecake
One of our favorite cheesecake flavors is the combination of pistachio nuts and white chocolate. Not only does this flavor combination work oh so well together, but it’s super easy to make. There are a few different ways to add pistachio flavoring to your cheesecake.
Best pistachio nuts to use
You’ll need to find some raw unsalted pistachio nuts for this recpe. We used unsalted shell-on pistachio nuts and simply shelled and peeled them ourselves. If you can find crushed pistachio pieces (some good baking goodds stores sell them), then that’s even better.
Add your own homemade pistachio paste
You can make your own pistachio paste that will keep for up to two weeks in the fridge. Then the paste is quite easily added to the base while mixing the other ingredients (it’s also great for other baked goods, muffins, or even as a tasty spread on some bread). Using pistachio paste also looks great as it adds a subtle green color to the cheesecake filling.
Steps how to make your own pistachio paste:
- First, remove the shells and peel from the pistachios (this takes a little while).
- Bring some water to the boil, and add the pistachios. Blanche for around 2 minutes.
- Drain off the water and allow the pistachios to cool for 10 minutes before moving on to the next step.
- Add the nuts to a food processor (or nutribullet) with a splash of water and buzz for a few minutes until you get a good paste consistency. If needed, add some more water to achieve the desired consistency.
- Add your pistachio paste to an airtight container and store it in the fridge (it will keep for up to 2 weeks).
Pistachio topping for cheesecake
Another simple and very impressive method to add some pistachio flavors to your white chocolate cheesecake is to crush up some of the shelled raw pistachio nuts and sprinkle them as a decorative topping.
Pistachio topping steps:
- First, shell and remove the dark-colored skin from your pistachios.
- Add to a mortar and use a pestle to crush the nuts into small pieces (Not too fine though).
- Decorate your cheesecake with a sprinkle of pistachios.
Pistachio-infused cheesecake base
This method will transform a boring biscuit base into a flavorful base with just a hint of pistachio.
Simply add around 40 grams (1.5 oz.) of crushed pistachio nuts to the biscuit base. Be sure to crush your nuts quite fine if you’re using this method (breadcrumb-sized pieces are perfect), and make sure you mix them with the base well. A food processor works best.
How to make the perfect no-bake white chocolate cheesecake with pistachios
When it comes to easy cheesecake recipes, the no-bake cheesecake recipes are going to always be our favorite. No need for baking or an oven of any kind, all you need is some basic kitchen equipment and a fridge and you’re good to go.
No-bake cheesecake recipes are also far easier to prepare, with this recipe taking around 15 minutes to prepare (excluding the pistachio paste which we made in advance).
Once you’re done, pop your cheesecake in the fridge for a few hours and that’s it. You’ve made your very own white chocolate cheesecake that’s sure to impress!
Here are the three easy steps to follow to make a perfect cheesecake consistency and deliciously flavored no-bake white chocolate cheesecake with pistachio nuts.
Prepare the crust
- Crush up the biscuits (we found a food processor to be the easiest method).
- Add some melted butter (slightly warmer than room temp is good) and buzz for a minute until you get a breadcrumb consistency.
- Add salt to taste (optional).
- Pour the base mix into a springform tin.
- Spread out and use the base of a glass to carefully press down the base and even it out.
Prepare the filling
- Add ingredients to a large mixing bowl (no need for a KitchenAid folks) and mix well for 2-3 minutes. Check consistency, it should clump on a spoon and not fall off when upside down. If your cheesecake is too runny, add some gelatine (more on this in the FAQ section below…)
- Add your filling to the base.
Decorate with pistachio nuts and white chocolate
- Crush up some shelled pistachio nuts using a mortar and pestle and sprinkle over the top of your cheesecake with some flakes of white chocolate.
Pro Cooking tips
There are a few secret tips we’ve discovered while doing recipe research and testing. We did a bunch of recipe testing and taste testing to ensure this recipe is perfect every time!
Choose one pistachio flavor method
- Pistachio paste in cheesecake filling
- Pistachio crumbs in the biscuit base
- Pistachio pieces sprinkled on top
First off, we suggest you choose just one method for adding pistachio flavor to your cheesecake. We found adding all of the pistachio flavor methods above was simply too much and the pistachio flavors overwhelm the white chocolate flavors.
For the final tested and approved recipe, we went with the crushed nut topping as we think it looks the most impressive and has the perfect balance of pistachio crunch and white chocolate smoothness! We added a hint of the pistachio paste to the filling too.
Use parchment paper on the base
For any cheesecake recipe, it’s a good idea to line the bottom of the tin with some parchment (baking) paper.
That way, once you pop off the sides, you can easily slide the cheesecake onto a plate and remove the base. This makes it much easier to cut and serve your precious white chocolate cheesecake.
There are two schools of thought on how to do this.
- A large disk on the bottom (around an inch or two larger than the base).
- Two 3-inch strips that overlap form an X and allow the tails to lap over the sides.
Both work well, for this cheesecake recipe, we went with the disk on the bottom.
Use a shaping tool
In the world of no-bake cheesecakes, there are a few secret tips that no one ever really mentions. Sure, once you’ve mastered your cheesecake consistency and got it firm enough to hold up once you take the spring-form tin away, that’s half the job done.
The next tip is how to clean up the edges so your cheesecake really looks perfect (and let’s face it, it’s probably going to take a nudge to get the spring form tin off which leaves some marks).
The quickest and easiest way to fix any marks on the sides of your cheesecake is to use a smooth-edged tool. A knife is ok, but we’ve got a better solution.
How to make your own shaping tool
This is really easy, and the lid from a margarine tub (or Philly cheese tub) works perfectly. Simply cut it to form a smooth edge and then run it along the side of your cheesecake to clean up the edges and sides. If you have a lazy Suzan, this makes it even easier to get a perfectly smooth texture on your cheesecake sides.
Don’t add too much chocolate to the topping.
Another great tip! We all love white chocolate and it’s easy to get carried away and add a layer of melted chocolate over the top of your cheesecake filling. It’ll surely taste great and it looks great too! Hmmm, one problem though.
As soon as you attempt to cut a slice of your cheesecake you’ll quickly discover the error of your ways (don’t worry we did this the first time!).
You’ll have to slice through a hardened layer of chocolate that doesn’t cut easily! At best, you’ll manage to hack through the chocolate layer, at worst, you’ll pancake your cheesecake in a comical fashion.
If you want to add some chocolate to the topping, use some flakes of white chocolate on top. Come time to serve, the cheesecake will still have that lovely chocolate flavor while being much easier to slice and serve!
Easy White Chocolate Cheesecake with pistachios (no-bake)
- 1 Fridge
- 1 8-inch (20cm) spring-form cake tin is a must for any cheesecake recipe, as come time to remove the tin, it’s super easy to do with a spring-form cake tin
- 1 Parchment (baking) paper
- 1 smooth-shaping tool (we make our own, read below to find out how)
- 1 Food-processor or mortar and pestle (optional for making the base)
- 5 oz. 150 g unsalted butter (melted)
- 10 oz. 300 g Graham cracker biscuits (or digestive biscuits work great too)
- 14 oz. 400 g cream cheese (Philidelphia cream cheese or similar)
- 100 ml double cream
- ½ teaspoon Vanilla essence
- 3 oz. 75 g confectioners/icing sugar
- 10 oz. 300 g white chocolate (melted)
- 2 tablespoons of pistachio paste optional
- 3 oz. 75 g pistachios (crushed with shells removed)
- 3 oz. 75 g flaked white chocolate (optional)
Make the Biscuit Base
- Add the biscuits to a food processor and buzz for 1 minute.10 oz. 300 g Graham cracker biscuits (or digestive biscuits work great too)
- Meanwhile, melt the butter and add it to the biscuits. Buzz for another minute.5 oz. 150 g unsalted butter (melted)
- Pour mixture into an 8"/20cm spring-form baking tin (don’t forget to add the parchment paper to the base!)
- Use a glass to press down and even out the base mixture. Refrigerate until required.
Make the Cheesecake Filling
- In a large mixing bowl, add the cream cheese and confectioners (icing) sugar and mix by hand until smooth. It should take around a minute. (Note: Do not use a food processor for this step).14 oz. 400 g cream cheese (Philidelphia cream cheese or similar), 3 oz. 75 g confectioners/icing sugar
- Add the vanilla essence, pistachio paste, and double cream, and continue to mix until you see soft peaks. It should take around 2-3 minutes.½ teaspoon Vanilla essence, 2 tablespoons of pistachio paste, 100 ml double cream
- Next, melt some chocolate (either using hot water and a bowl or in the microwave on low power). Once the chocolate is melted, fold into the mixture and continue to gently fold for 1-2 minutes. (Do not overmix as you do not want to make it fluffy).10 oz. 300 g white chocolate (melted)
- Take your prepared cheesecake base from the fridge and add the cheesecake filling. Give the spring-form tin a little wobble to even out the cheesecake mixture. If you want the top to be perfectly smooth, use a smoothing tool or palette knife.
Add cheesecake topping
- Sprinkle some crushed pistachio nuts and white chocolate flakes over the cheesecake filling and refrigerate for 4-6 hours (overnight is even better).3 oz. 75 g pistachios (crushed with shells removed), 3 oz. 75 g flaked white chocolate (optional)
What does pistachio cheesecake taste like?
- Adding a small amount of pistachio paste to your cheesecake filling is a perfect way to add a subtle pistachio flavor while maintaining the smooth creamy flavors of the cream cheese and white chocolate. Pistachio cheesecake is not as sweet as fruit-based cheesecakes and has a great balance between sweet and savory flavors.
Should I use chilled ingredients when making a no-bake cheesecake?
- Nope, a common mistake is to use ingredients that are straight out of the fridge. Before starting to make your cheesecake, remove all ingredients from the fridge for at least 30 minutes. With room temp ingredients, they’ll mix together easier and you’ll get a better consistency.
How to slice your cheesecake
- Use a sharp knife that’s dipped in hot water to perfectly slice your cheesecake. Make sure you dry off the knife first with a towel before slicing.
Why is my cheesecake jiggly?
- Your cheesecake will be a little jiggly once you have made it, and It’s nothing to be worried about. The filling will thicken in the fridge after a few hours.
How to thicken a no-bake cheesecake
- The easiest method is to add some gelatin to the mix. Gelatin is a thickening agent that is commonly used in cakes, custard, and baked goods. There are also vegan and vegetarian-friendly thickening agents available too such as chia seeds.
How long does a no-bake cheesecake need in the fridge?
- Your cheesecake will thicken and become firm when refrigerated. Refrigerate your cheesecake for at least 4-6 hours (although overnight works best). Always serve straight from the fridge.
My no bake cheesecake hasn’t set, now what?
If your cheesecake is still too runny even after overnight in the fridge, it’s best to freeze it for an hour or two to thicken it up. Do not freeze for more than a few hours as it will not thaw well.
Why isn’t my no-bake cheesecake setting?
Another common issue is overmixing. Do not whip or use a food processor to ‘mix’ your cheesecake mix as this will thin out the mix and may prevent it from setting. The best method is to mix by hand for around 3-4 minutes or until you see thick peaks coming from the spoon or spatula.
Can I bake my cheesecake base?
Sure! If you’re looking for a more firm base that will hold together, bake your base for 8 minutes at 180°C/350°F. Allow the base to cool for 10-15 minutes before adding your cheesecake filling.
What is the most popular style of cheesecake?
- New York-style cheesecake is the most popular cheesecake in Northern America. In Europe, it’s more common to see baked cheesecakes such as the famous burnt Basque cheesecake.
What is New York style cheesecake?
New York cheesecake is made using a Graham biscuit base. The traditional flavoring of the NY cheesecake filling is made using cream cheese, confectioners sugar, vanilla essence, and some lemon.
What is the difference between New York style cheesecake and regular cheesecake?
- New York cheesecakes are not baked and are often referred to as no-bake cheesecakes. No-bake cheesecakes are usually made with cream cheese and use refrigeration to thicken and ‘set’ the cheesecake. Regular cheesecakes use baking to firm up the cheesecake filling.
Do no-bake cheesecakes contain eggs?
- Nope, not a single egg was harmed in the making of this cheesecake recipe! For this recipe, we used Philadelphia cream cheese which contains milk but does not contain wheat, eggs, or soya.
What is the secret to making good cheesecake?
- Consistency and flavor are the two crucial elements of any cheesecake recipe. This recipe has been tried and tested to have a good balance between the perfect consistency (without being too firm), and balanced flavors between the white chocolate and the pistachio nuts.