No-bake pistachio cheesecake

Shopping list

• 300 g digestive biscuits

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• 150 g butter — salted or unsalted, melted

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• 500 g full-fat cream cheese — room temp

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• 300 ml double cream

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• 120 g icing sugar

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• 100 g pistachio spread — for filling

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• 150 g pistachio spread — for topping

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• 2 tbsp chopped pistachios

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Step by step

1. 1

   Finely crush the biscuits in a food processor or using a bag and rolling pin, then mix with melted butter. Press into the base of a lined 8” springform tin.

2. 2

   Whisk cream cheese, icing sugar and pistachio spread with an electric mixer until just combined. Don’t overmix otherwise it can go runny.

3. 3

   Whip double cream to stiff peaks, then fold it into the cream cheese mixture.

4. 4

   Scoop onto the base & smooth it out then refrigerate for at least 6 hours (preferably overnight).

5. 5

   Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds. Finely chop the pistachios.

6. 6

   Remove the cheesecake from the tin, then pour the melted spread over the cheesecake, smoothing it to the edges. Sprinkle the chopped pistachios around the edge. Return to the fridge for 30 mins to firm it up.

7. 7

   Enjoy!