# Pistachio Cheesecake

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A creamy no-bake pistachio cheesecake with a buttery biscuit base and white chocolate.

Servings: 6 · Desserts

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pistachio Cheesecake](https://image.fridge.menu/adaptations/2smydwjj/d0a4b49e614d0d850a26176dddfe4f6968d4718b1c405c21494dc1607c8e5614.jpg)

## Ingredients

- 200 g [Biscuits](https://fridge.menu/en/i/crackers)
- 120 g [Butter](https://fridge.menu/en/i/butter)
- 120 g [Shelled Unsalted Pistachios](https://fridge.menu/en/i/pistachio)
- 120 g [Icing Sugar](https://fridge.menu/en/i/powdered-sugar)
- 100 g [White Chocolate](https://fridge.menu/en/i/white-chocolate)
- 30 g [Butter](https://fridge.menu/en/i/butter)
- 50 g [Milk](https://fridge.menu/en/i/milk)
- 150 g [Double Cream](https://fridge.menu/en/i/cream)
- 250 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 250 g [Cream Cheese](https://fridge.menu/en/i/cream-cheese)
- 8 g [Gelatin](https://fridge.menu/en/i/gelatin)

## Steps

1. Crush the biscuits in a blender and combine with the melted butter. Transfer the mixture into a 22 cm tin lined with baking paper and smooth it out with a spoon.
2. Put the tin in the fridge.
3. Simmer the pistachios in boiling water for 10 minutes. (10 min)
4. Drain the pistachios and tip them onto a kitchen towel, rubbing them to remove the skins. Transfer to a blender and blitz with the icing sugar until you get a thick, smooth paste.
5. Over low heat, melt 30 g of butter together with the milk and chopped white chocolate. Add the pistachio paste and stir until smooth. Pour the mixture into a container and chill.
6. Soak the gelatin in cold water; once softened, squeeze it out and dissolve it in 50 g of warm double cream.
7. In a large bowl, beat the cream cheese and ricotta with an electric mixer, then add the chilled pistachio mixture and mix thoroughly.
8. Whip the remaining double cream and gently fold it into the mixture. Pour in the dissolved gelatin and stir.
9. Spread the finished filling over the biscuit base and smooth with a spatula.
10. Chill in the fridge for at least 3 hours. (180 min)
11. Before serving, decorate with crushed pistachios if you like.

Published 2026-10-07

https://fridge.menu/en/r/pistachio-cheesecake-2smydwjj

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