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A white chocolate cheesecake is topped with lots of crushed pistachio nuts.

Easy White Chocolate Cheesecake with pistachios (no-bake)

Byron
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.
4.89 from 17 votes
Prep Time 20 minutes
Cook Time 0 minutes
Resting time 6 hours
Total Time 6 hours 20 minutes
Course Dessert, Snack, treat
Cuisine American, Authentic Spanish recipe, Spain
Servings 10 slices
Calories 637 kcal

Equipment

  • 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)

Ingredients

Biscuit Base

  • 5 oz. 150 g unsalted butter (melted)
  • 10 oz. 300 g Graham cracker biscuits (or digestive biscuits work great too)

Cheesecake Filling

  • 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

Cheesecake topping

  • 3 oz. 75 g pistachios (crushed with shells removed)
  • 3 oz. 75 g flaked white chocolate (optional)

Instructions
 

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)
    biscuits and some butter are added to a food processor and blended to breadcrumbs
  • Meanwhile, melt the butter and add it to the biscuits. Buzz for another minute.
    5 oz. 150 g unsalted butter (melted)
    Butter is added to the biscuits in a food processor
  • Pour mixture into an 8"/20cm spring-form baking tin (don’t forget to add the parchment paper to the base!)
    The biscuit base is added to a baking tray
  • Use a glass to press down and even out the base mixture. Refrigerate until required.
    a glass is used to press down the biscuit base into the baking tin

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
    cream cheese and icing sugar are added to a mixing bowl
  • 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
    vanilla essence, pistachio paste, and double cream are added to the mixture
  • 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.
    Cheesecake filling is added to a cheesecake base in a springform pan.

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)
    ariel view looking down on a circular white chocolate cheesecake with pistachio nut topping

Video

Nutrition

Serving: 80gCalories: 637kcalCarbohydrates: 53.9gProtein: 8.7gFat: 45.2gSaturated Fat: 23.3gCholesterol: 94mgSodium: 434mgPotassium: 278mgFiber: 1.9gSugar: 33.8gCalcium: 110mgIron: 23mg
Keyword cheesecake, dessert, Dessert recipe, easy, easy recipe, easy to make, hazelnuts, no bake, no bake cheesecake, pistachio, white chocolate