Pistachio Cheesecake (No-Bake)

This rich no-bake pistachio cheesecake combines the nutty flavor of pistachios with creamy mascarpone and smooth white chocolate. Easy to prepare and beautifully finished with a pistachio white chocolate ganache and chopped pistachios, this dessert is perfect for special occasions or whenever you want an impressive homemade treat.

Directions

Step 1

Add the ground biscuits, melted butter, and milk to a bowl. Mix until the ingredients are evenly combined.

Step 2

Spread the biscuit mixture evenly over the bottom of a 24 cm (9.5-inch) springform pan. Press it down firmly to create a compact, even crust.

Step 3

Place the mascarpone cheese and powdered sugar in a bowl. Mix until smooth and well combined.

Step 4

Add 180 g of pistachio cream and 250 g of melted white chocolate to the mascarpone mixture. Mix until smooth and fully incorporated.

Step 5

Pour in 200 ml of heavy cream and mix until the filling is evenly combined.

Step 6

Spread the filling evenly over the biscuit crust. Refrigerate for at least 4–5 hours, or until the cheesecake has set.

Step 7

Add 80 g of white chocolate, 80 g of pistachio cream, and 50 ml of heavy cream to a heatproof bowl. Melt the ingredients together over a double boiler, stirring until smooth. Spread the ganache evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for another 30 minutes.

Step 8

Sprinkle the chopped pistachios over the top. Slice and serve chilled. Store the cheesecake covered in the refrigerator for up to 3–4 days.