Pistachio White Chocolate Bliss
A no-bake cheesecake that marries the creamy richness of white chocolate with the unique flavor of pistachios, perfect for any gathering.
Servings: 8 servings
Calories: 280kcal
Ingredients
For the crust
- 1 cup graham cracker crumbs for a crunchy, sweet base
- 2 tbsp unsalted butter, melted to bind the crust together
- 2 tbsp finely chopped pistachios for an extra crunch in the crust
For the cheesecake layer
- 250 g cream cheese, softened providing creaminess
- 1/2 cup powdered sugar to sweeten the filling perfectly
- 1 tsp vanilla extract adding warmth and flavor
- 150 g melted white chocolate for that luxurious touch
- 1/3 cup heavy cream, whipped ensuring a light texture
- 1/2 cup pistachio paste boosting the pistachio flavor
- 1/4 cup milk for silky smoothness
- 1 tbsp honey a touch of natural sweetness
- 1 tsp gelatin powder (bloomed in 2 tbsp water) to help set the layers
For decoration
- Sweetened whipped cream or cream cheese frosting for topping
- Crushed roasted pistachios for a decorative finish
- Whole pistachios for an elegant touch
Instructions
Prepare the crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and finely chopped pistachios. Mix until well combined.
- Press this mixture firmly into the bottom of mini cheesecake molds or a springform pan.
- Chill the crust in the refrigerator for 15 minutes to set.
Make the cheesecake layer
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing well until fully incorporated.
- Gently fold in the melted white chocolate, followed by the whipped heavy cream.
- Spoon this mixture over the chilled crust, smoothing the tops with a spatula.
- Chill in the refrigerator for at least 1 hour.
Create the pistachio layer
- In a saucepan over low heat, warm the pistachio paste, milk, and honey until smooth.
- Stir in the bloomed gelatin until it’s completely dissolved.
- Carefully pour this mixture over the cheesecake layer and spread evenly.
- Chill for an additional 1-2 hours, or until fully set.
Decorate
- Once set, remove the cheesecake from the molds or springform pan.
- Pipe swirls of whipped cream or cream cheese frosting on top.
- Sprinkle with crushed roasted pistachios and finish with whole pistachios for an inviting garnish.
Notes
Ensure that your cream cheese is at room temperature for a smooth, lump-free filling. Leftovers can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months.