Chocolate Pistachio Cheesecake
The good news is this delicious Chocolate Pistachio Cheesecake recipe is vegetarian and egg-free. With some substitutions, it can also be gluten-free and nut-free.
Pistachio Cheesecake adds a beautiful, nuanced vanilla flavor and helps the cheesecake set to a flawless, delicately firm consistency. Even though we adore this light, simple, and elegant dessert without any topping, adding some chopped pistachios suddenly makes it look incredibly more appealing and festive.
Pistachio cheesecake is a dessert that can be enjoyed on any family occasion but is especially great for festive parties such as Christmas, New Year, and, let’s not forget, Thanksgiving. The best part of this delightful dessert is that it’s quick to prepare and requires no oven.
What’s To Love?
💕 Cheesecakes are known for their velvety, creamy texture, and this one is no exception.
💕 The addition of white chocolate and pistachios enhances the texture and provides a wonderful contrast between the smooth cheesecake and the crunchy nuts.
💕 Is an ideal dessert for special occasions and celebrations.
💕 Quick to prepare, and no oven is required.
💕 Delicious vanilla flavor with a hint of pistachios.
💕 Great for making in advance.
Have you already tried Chocolate Pistachio Cheesecake? If so, let us know how they were…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cookies — we use McVities Digestives.
- Butter — for the best results, use dairy butter at room temperature.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using Full-Fat Philadelphia Cream Cheese.
- Mascarpone — it adds a beautiful extra creamy addition adding even more bursting flavors.
- Cream — use double cream, also called heavy cream in some countries.
- Chocolate — use white chocolate that contains vanilla; we use Lindt because of its full flavor and creamy texture.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts. If you prefer a non-alcohol base, use vanilla flavoring.
- Gelatine — we use the gelatine powder because it’s easier to use.
- Pistachios — use unsalted shelled pistachios because shelling pistachios is too time-consuming.
- Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar and, for aesthetic reasons, as a lovely final touch.
- Truffles — we use Lindt Lindor White Chocolate Truffles.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Cookies — use your gluten-free cookies.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Gelatine — is optional should you prefer not to use it. Vege-gel is a great alternative but will not set as firm as the original gelatine powder.
- Pistachios — use your favorite nuts or crushed cookies.
- Truffles — why not make your own delicious truffles using our Biscoff Truffles recipe? They won’t be white in color, but they’ll taste awesome!
NOTE: We do not suggest making the Chocolate Pistachio Cheesecake dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Chocolate Pistachio Cheesecake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
White Chocolate Pistachio Cheesecake is very easy to make because no baking is required. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):
▶︎ Grease and line a springform cake pan with unbleached parchment paper.
▶︎ Place the cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl. Melt the butter in the microwave for 30-40 seconds, then add to the cookie crumb mix. Mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform cake tin to create the crust. Place the cake pan in the refrigerator to set while you prepare the filling.
▶︎ Melt the white chocolate in a double boiler or microwave, then allow to cool but not set. Meanwhile, whisk the full-fat cream cheese and mascarpone in a large mixing bowl until smooth and creamy. Add the cooled white chocolate and vanilla extract and gently mix well.
▶︎ Whisk the double cream in a separate bowl until stiff peaks form. Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
▶︎ Make the gelatine according to the manufacturer’s instructions, then add to the creamy mixture and gently combine.
▶︎ Remove the crust from the refrigerator, then pour the cheesecake filling over the base and smooth the top with a spatula. Cover the cheesecake with cling film and refrigerate for 2-3 hours or overnight before decorating and serving.
▶︎ Once chilled, remove the cheesecake from the fridge, then sprinkle shavings of white chocolate and chopped pistachios over the top. Serve and enjoy!
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
Use a cake pan with a detachable base or a 20cm springform pan (unclippable sides). Before taking the cake out of the pan, use a warmed knife to run around the perimeter. As you travel around the cake, take out the knife and wipe.
Unclip the springform, lift it off, then gently slide the cake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best Chocolate Pistachio Cheesecake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 20cm Springform Cake Pan
- kMix – or this award-winning hand mixer
- Mini Chopper – to finely chop the cookies or use a sealed plastic bag.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Parchment Paper – to line the cake pan to prevent the sticking.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Pistachio Cheesecake is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ White Chocolate Pistachio Cheesecake can be served with fresh cream, such as pouring cream or Boozy Whipped Cream.
▶︎ A warm or chilled fruit compote or agave chocolate sauce.
▶︎ Fresh berries, such as raspberries, strawberries, or blueberries, provide a tart contrast to the sweet and creamy cheesecake and add a burst of color.
▶︎ Consider serving a small glass of liqueur, such as Amaretto, Frangelico, or Grand Marnier, as an after-dinner drink to sip alongside the cheesecake. You can also drink it with a cup of tea, such as Earl Gray, or a flavorful coffee to balance the sweetness with a warm beverage.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Chocolate Pistachio Cheesecake!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Chocolate Pistachio Cheesecake
Ingredients
Equipment
Method
- Grease and line a springform cake tin with unbleached parchment paper.
- Place the cookies in a mini chopper or a plastic bag, and crush them into fine crumbs. Add the crumbs to a bowl.300 grams Digestive Cookies
- Melt butter in the microwave for 30-40 seconds.150 grams Butter
- Add to cookie crumb mix.
- Mix ingredients until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform cake tin to create the crust.
- Place the cake tin in the refrigerator to set while you prepare the filling.
- Melt the white chocolate in a heatproof bowl over a pan of gently simmering water on low heat and leave it to melt. Alternatively, melt it in the microwave on high power for 10-second increments until melted.300 grams White Vanilla Chocolate
- Allow to cool but not set.
- Whisk the full-fat cream cheese and mascarpone in a large mixing bowl and mix on a low setting until fully combined.300 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone
- Add the cooled white chocolate and vanilla extract. Gently mix well.1 tsp Vanilla Extract
- Whisk the double cream in a separate bowl until stiff peaks form.300 grams Double Cream
- Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Make the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling and stir gently or use a hand mixer on the lowest setting. 12 grams Gelatine Powder - Remove the crust from the refrigerator.
- Pour the cheesecake filling over the base.
- Smooth the top with a spatula.
- Cover the cheesecake with cling film and refrigerate for 2-3 hours.
Note: If you’re not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight.
- Sprinkle shavings of white chocolate over the top.20 grams Unsalted Shelled Pistachios
- Serve and enjoy!
Video
Notes
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling’s light and airy texture.
- For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
- When melting the white chocolate, use a gentle method, such as a double boiler or microwave, in 15-20-second intervals, stirring in between. White chocolate can seize if exposed to high heat.
- Allow the cheesecake to sit at room temperature for 30 minutes before serving. This brings out the best flavors and textures.
- If you prefer to omit the gelatine, the cheesecake must be frozen for several hours. It will become more like an ice cream cheesecake, which is equally delicious.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Pistachio Cheesecake every time.
Your Questions Matter
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For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Hi, I made this yesturday and it turned out lovely. But, I was just wondering why it uses icing sugar rather than regular sugar? And can it be substituted?
Hi Leon! All of our cheesecakes use icing sugar, it’s used because regular sugar doesn’t desolve properly in no-bake desserts so gives a smooth texture and better taste! Hope this helps! ty