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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.
5 from 10 votes
Prep Time 20 mins
Cook Time 0 mins
Resting time 6 hrs
Total Time 6 hrs 20 mins
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 melted 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 melted 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