Pistachio & White Chocolate Cheesecake Recipe

Still obsessed with pistachio cream! This cheesecake is deliciously sweet and creamy with an extra nutty biscuit base crunch.

Download and save a PDF of this recipe with extra tips & tricks!

Pistachio & White Chocolate Cheesecake Recipe.pdf

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Ingredients for cheesecake;                                    

300g biscuits                                                              

75g vegan butter                                                       

50g pistachios

290g vegan cream cheese

200g vegan double cream

90g icing sugar

200g white chocolate

1 jar of pistachio spread

Extra pistachios for decoration

You will also need; 8” loose base or springform cake tin, electric hand or stand mixer, microwavable bowl, large mixing bowl, mixing spoon, food processor or rolling pin

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1.       Crush the biscuits and pistachios into small crumbs using a food processor to by putting them into a sandwich bag and crushing with a rolling pin

2.       Melt the vegan butter and mix into the crushed biscuits and nuts

3.       Pour the biscuit mixture into the loose base cake tin and firmly press down evenly with the back of the spoon

4.       Put the cake tin in the fridge or freezer to set while you make the filling

5.       Place the white chocolate in a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

6.       Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool while you make the rest of the filling

7.       In a large mixing bowl, add the cream cheese and icing sugar and whip until fluffy using the hand mixer

8.       Add the cream and mix again until you can feel the cream begin to whip and the mixture start to thicken

9.       Check that your chocolate is cooled.  The bowl should not feel warm and the chocolate should be as cool as possible but still runny

10.   Add the melted chocolate to the filling mixture and continue whipping until all the chocolate is incorporated and the mixture is thick and fluffy

11.   On to the cold biscuit base, place 2 or 3 spoonfuls of pistachio spread and smooth out evenly across the base using a knife or back of a spoon

12.   Spoon around half your cheesecake filling mixture into the cake tin and evenly spread it out.  Drizzle 3 or 4 more spoonfuls of pistachio spread on to the mixture and, using a knife, swirl the pistachio spread through the cheesecake mixture to create a pistachio ripple effect

13.   Spoon the second half of the cheesecake filling into the cake tin and again gently spread out evenly across the first layer.  Repeat drizzling 3 or 4 more spoonfuls of pistachio spread on top and swirling through the cheesecake mixture to create the pistachio ripple effect

14.   Decorate the top of the cheesecake with the remaining pistachios

15.   Put the cake tin back into the fridge or freezer to set

16.   Eat and enjoy!