Description
A creamy and delicious no-bake pistachio cheesecake that melts in your mouth, perfect for any occasion.
Ingredients
Scale
- 120g butter biscuits
- 75g melted butter
- 1 pinch salt
- 200g heavy cream
- 300g mascarpone cheese
- 2 packets whipped cream stabilizer
- 30g sugar
- 1 packet vanilla sugar
- 200g cream cheese
- 150g pistachio cream
- 3 tablespoons chopped pistachios
Instructions
- Prepare the springform by lining it with parchment paper.
- Crumble the butter biscuits in a food processor or plastic bag.
- Mix the biscuit crumbs with melted butter and salt, then press evenly into the bottom of the form. Chill for about 30 minutes.
- Whip the cream, mascarpone, sugar, and whipped cream stabilizer until the desired consistency.
- Stir the cream cheese with pistachio cream until smooth.
- Fold the whipped mixture into the cream cheese mixture, pour over the chilled base, and smooth the top. Refrigerate for at least 2-3 hours.
- Heat the remaining pistachio cream slightly, then spread over the cheesecake and top with chopped pistachios. Chill for another 30 minutes.
Notes
This cheesecake can be prepared up to two days in advance. It tastes even better when allowed to rest.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg