NO-BAKE PISTACHIO CHEESECAKE
Directions
- 1Finely crush the biscuits in a food processor or using a bag and rolling pin.
- 2Finely crush the biscuits in a food processor or using a bag and rolling pin.
- 3Finely crush the biscuits in a food processor or using a bag and rolling pin.
- 4Mix the crushed biscuits with melted butter.
- 5Mix the crushed biscuits with melted butter.
- 6Mix the crushed biscuits with melted butter.
- 7Press the mixture into the base of a lined 8” springform tin.
- 8Press the mixture into the base of a lined 8” springform tin.
- 9Press the mixture into the base of a lined 8” springform tin.
- 10Whisk cream cheese, icing sugar and pistachio spread with an electric mixer until just combined.
- 11Whisk cream cheese, icing sugar and pistachio spread with an electric mixer until just combined.
- 12Whisk cream cheese, icing sugar and pistachio spread with an electric mixer until just combined.
- 13Whip double cream to stiff peaks.
- 14Whip double cream to stiff peaks.
- 15Whip double cream to stiff peaks.
- 16Fold the whipped double cream into the cream cheese mixture.
- 17Fold the whipped double cream into the cream cheese mixture.
- 18Fold the whipped double cream into the cream cheese mixture.
- 19Scoop the mixture onto the biscuit base and smooth it out.
- 20Scoop the mixture onto the biscuit base and smooth it out.
- 21Scoop the mixture onto the biscuit base and smooth it out.
- 22Refrigerate for at least 6 hours (preferably overnight).
- 23Refrigerate for at least 6 hours (preferably overnight).
- 24Refrigerate for at least 6 hours (preferably overnight).
- 25Finely chop the pistachios.
- 26Finely chop the pistachios.
- 27Finely chop the pistachios.
- 28Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds.
- 29Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds.
- 30Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds.
- 31Remove the cheesecake from the tin.
- 32Remove the cheesecake from the tin.
- 33Remove the cheesecake from the tin.
- 34Pour the melted spread over the cheesecake, smoothing it to the edges.
- 35Pour the melted spread over the cheesecake, smoothing it to the edges.
- 36Pour the melted spread over the cheesecake, smoothing it to the edges.
- 37Sprinkle the chopped pistachios around the edge.
- 38Sprinkle the chopped pistachios around the edge.
- 39Sprinkle the chopped pistachios around the edge.
- 40Return to the fridge for 30 mins to firm it up.
- 41Return to the fridge for 30 mins to firm it up.
- 42Return to the fridge for 30 mins to firm it up.
Ingredients
- 300 g digestive biscuits
- 300 g digestive biscuits
- 300 g digestive biscuits
- 150 g salted or unsalted butter
- 150 g salted or unsalted butter
- 150 g salted or unsalted butter
- 500 g full-fat cream cheese, room temp
- 500 g full-fat cream cheese, room temp
- 500 g full-fat cream cheese, room temp
- 300 ml double cream
- 300 ml double cream
- 300 ml double cream
- 120 g icing sugar
- 120 g icing sugar
- 120 g icing sugar
- 100 g pistachio spread
- 100 g pistachio spread
- 100 g pistachio spread
- 150 g pistachio spread
- 150 g pistachio spread
- 150 g pistachio spread
- 200 g pistachio spread
- 200 g pistachio spread
- 200 g pistachio spread
- 2 tbsp chopped pistachios
- 2 tbsp chopped pistachios
- 2 tbsp chopped pistachios
Equipment
food processorbagrolling pin8” springform tinelectric mixerbowlmicrowaveknife
Tips
- Do not overmix the cream cheese mixture, otherwise it can go runny.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight.
- Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds.