Pistachio Cheesecake
A no-bake pistachio cheesecake with a buttery biscuit base, creamy white filling, and a vibrant green pistachio topping, finished with crushed nuts and rose petals.
- Total time
- 20 min
- Servings
- 8
- Calories
- 520
- Protein
- 8g
Ingredients
- 200 g biscuits (e.g., graham crackers)
- 100 g butter, melted
- 400 g cream cheese
- 100 g powdered sugar
- 150 g pistachio spread or paste
- 200 ml heavy cream
Instructions
- 1
Crush the 200g biscuits into fine crumbs, then mix with the 100g melted butter. Press firmly into the base of a 20cm springform pan and chill for 10 minutes.
- 2
Beat the 400g cream cheese with the 100g powdered sugar until smooth. In a separate bowl, whip the 200ml heavy cream to soft peaks, then fold into the cream cheese mixture.
- 3
Spread the cream cheese filling over the chilled base and smooth the top. Chill for at least 2 hours until set.
- 4
Warm the 150g pistachio spread slightly to loosen, then spread over the set cheesecake. Sprinkle with crushed pistachios and dried rose petals if you have them.
- 5
Release from the pan and slice with a warm knife for clean edges.
Tools you’ll need
- 20cm springform pan
- mixing bowls
- electric mixer or whisk
- spatula
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