New York Style Cheesecake
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
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.