Hi there! Today, I’m super excited to share my Pistachio Cheesecake which I call a New York Style Cheesecake recipe with you. It’s a no-bake treat that’s smooth, creamy, and bursting with the nutty flavor of pistachios. The best part? It’s so easy to make that you can whip it up in just a few minutes—no oven needed!

Method

Make the Crust

To begin, crush about six to eight digestive biscuits until they look like fine crumbs. Next, pour in the melted butter and mix everything together until the crumbs are evenly coated. This crumbly mixture should feel a bit like damp sand. Once it’s ready, press it into the bottom of three small ramekins. Make sure to press firmly so the crust holds together nicely. Slide the ramekins into the refrigerator to chill while you prepare the filling. This step helps the crust set and become slightly firm before you add the creamy cheesecake layer.

Combine Pistachio Mixture

In a small bowl, measure out your pistachio spread and white chocolate. If your white chocolate is solid, you may want to melt it gently—be cautious not to overheat it. Add the fresh cream to this mixture and stir everything together. If you need to, warm the mixture in short bursts (microwave or stovetop) until the white chocolate has melted just enough to combine smoothly with the pistachio spread. The goal here is a silky blend that’s brimming with that signature nutty flavor.

Blend with Cream Cheese

In a separate, larger mixing bowl, place your cream cheese. Whisk it a bit on its own first to make sure it’s soft and smooth. Then, take the pistachio-white chocolate mixture you just prepared and add it into the cream cheese. Continue whisking until there are no lumps left and the two mixtures are fully combined. This creates the base for your cheesecake filling, ensuring a velvety texture in every bite.

Whip the Cream

Set aside your cream cheese mixture for a moment, and grab a clean bowl for the whipping cream. Pour in the whipping cream (heavy cream) along with the icing sugar. Start whisking, either by hand or with an electric whisk. Stop once you reach stiff peaks—this is when the cream stands upright without folding over. Be careful not to overbeat; doing so can make the cream grainy. Stopping at just the right time will give your cheesecake its light and airy feel.

Assemble

Once your whipped cream is ready, gently fold it into the cream cheese mixture. Use a rubber spatula or spoon, and move in slow, circular motions. This helps keep the air bubbles intact, so your cheesecake ends up light and fluffy. After your filling is well combined, take the ramekins out of the fridge. Spoon—or pipe if you want a fancy look—your lovely filling over the biscuit crust. If you’d like an extra boost of pistachio flavor, spread a thin layer of pistachio spread on top before sprinkling on some chopped pistachios.

Chill

Finally, return your assembled cheesecake cups to the refrigerator for one to two hours. This allows the filling to firm up. When the time is up, take them out, and you’ll have creamy, dreamy Pistachio Cheesecake ready to enjoy. Each spoonful will bring you that satisfying blend of buttery crust, nutty pistachios, and smooth cream cheese—all without turning on your oven!

New York Style Cheesecake

Dmitri Magi

Hi there! I’m excited to share my no-bake Pistachio Cheesecake recipe. It’s creamy, smooth, and full of pistachio flavor—ready in minutes, no oven required!

Calories: 300–350 kcal | Carbohydrates: 25–30 g | Protein: 5–6 g | Fat: 20–25 g

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Prep Time 10

Chilling Time 1

Total Time 1 10

Course Dessert

Servings 3

Calories 350 kcal

Equipment

3 small ramekins (or small dessert cups)
Mixing bowls
A whisk (hand or electric)
A rubber spatula
A piping bag or a zip-top bag

Ingredients

For the Crust:
6 –8 digestive biscuits crushed
20 g melted butter
For the Filling:
100 g cream cheese
50 g white chocolate
40 g pistachio spread you can find this in specialty stores or online
30 g fresh cream
60 g whipping cream heavy cream
30 g icing sugar
Optional: Extra pistachio spread and chopped pistachios for topping.

Instructions

Make the Crust:
Mix the crushed digestive biscuits and melted butter in a bowl.
Press this mixture evenly into the bottom of your ramekins.
Pop them in the refrigerator while you prepare the filling.
Combine Pistachio Mixture:
In a separate bowl, mix together the pistachio spread, white chocolate, and fresh cream.
Gently heat this mixture if the chocolate needs help melting, but be careful not to overheat.
Blend with Cream Cheese:
In another bowl, whisk the cream cheese until it’s smooth.
Add your pistachio-white chocolate mixture to the cream cheese and stir until there are no lumps.
Whip the Cream:
Take your whipping cream and icing sugar, and whisk them together until you get stiff peaks.
Gently fold this whipped cream into the cream cheese mixture. This makes the cheesecake super airy and delicious!
Assemble:
Spoon (or pipe) some cheesecake filling over the chilled biscuit crust.
Top with a thin layer of pistachio spread, if you’d like, and sprinkle some chopped pistachios on top.
Chill:
Place your cheesecakes in the refrigerator for 1–2 hours, or until set.
Then, dig in and enjoy!

Notes

Don’t Overheat the Chocolate: When melting white chocolate, too much heat can cause it to seize or burn. Warm it gently.

Keep an Eye on the Cream: Whipping cream can quickly go from soft peaks to overwhipped, so stop whisking as soon as you see stiff peaks.

Chill Properly: Let the cheesecake cups set in the fridge long enough. If it’s still too soft, give it more time to chill.

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