About this recipe
A no-bake cheesecake with a buttery biscuit base and a creamy pistachio-flavoured filling, set in the fridge until firm. Perfect for summer entertaining or as an impressive dinner party dessert.
Prep
360m
Cook
0m
Serves
Rating
—
Total time · 6h 0m
Ingredients
Kitchen HelpShopping list
300 g digestive biscuits
150 g butter — salted or unsalted, melted
500 g full-fat cream cheese — room temp
300 ml double cream
120 g icing sugar
100 g pistachio spread — for filling
150 g pistachio spread — for topping
2 tbsp chopped pistachios
Instructions
Step by step
- 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
Whisk cream cheese, icing sugar and pistachio spread with an electric mixer until just combined. Don’t overmix otherwise it can go runny.
- 3
Whip double cream to stiff peaks, then fold it into the cream cheese mixture.
- 4
Scoop onto the base & smooth it out then refrigerate for at least 6 hours (preferably overnight).
- 5
Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds. Finely chop the pistachios.
- 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 to firm it up.
- 7
Enjoy!
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Edit on 2026-08-17
Edited 8/17/2026, 11:15:05 AM
Edit on 2026-08-17
Edited 8/17/2026, 11:15:36 AM
