Cheesecakes are ideal for summer. Summer is starting here in Arizona. We are on tap to get first triple-digit temperature here this week. I don’t know why I am surprised – this is Arizona. What do we expect??? Once the temperature starts climbing I don’t want to turn on my oven.
White Chocolate Pistachio Cheesecake recipe can be made under 20 minutes. Even kids can easily make this cheesecake. No, I am serious. Kids can also make this. You don’t have to turn your oven on to enjoy a slice of one of your favorite desserts.
This cake is so so delicious. I gave a piece of cheesecake to my husband in his lunchbox. He shared with his friends at lunchtime. And guess what??!! No one was ready to believe that it’s homemade!!! Everyone said it’s so perfect, the taste, look and everything. 🙂 Happy me!! 🙂 No-bake cheesecakes are one of my favorite desserts to make because it’s fast, easy and it works every time. This recipe is totally No-fuss! To make this cake you will require Springform pan. I am going to share a photo of that pan at the end of the recipe and other options to make this cake if you don’t have a springform pan.
How to make White Chocolate Pistachio Cheesecake?
- Take graham crackers and butter into food processor or grinder. Crush it very well until well combined.
- Take a 9-inch springform cake pans. Press the crumb into Springform pan using your hand or the smooth bottom of a glass. Refrigerate the crust while you are making the cheesecake.
- In a Microwave safe bowl, melt the white chocolate. First, keep it on 30 seconds. Take it out, stir and keep it for another 15 seconds. Mix well. If it’s still not melted, keep it for another 10 to 15 seconds. Let it cool down a little bit.
- In a big mixing bowl, take cream cheese and sugar. Mix it until smooth.
- Add Heavy whipping cream. Whip it up to soft peaks, until it holds itself. It won’t take more than 5 minutes.
- Fold in the cooled melted white chocolate and crushed pistachios.
- Spread the mixture over the biscuit base, smooth over and chill in the fridge for at least 6 hours or overnight.
- Unmould it carefully. Melt the milk chocolate in a microwave. Drizzle over the melted chocolate and sprinkle some chopped pistachios.
- Your yummy White Chocolate Pistachio Cheesecake is ready. Enjoy!! Note:-
For easier removal, line the springform pan with cut-up Parchment paper before adding the biscuits mixture. Here is the pic of Springform Pan which I Have used. If you don’t have it, you make it into individual cup also. or even you can make in regular cake tin also. Cut the parchment paper first and lined before adding the crumbs.
The recipe is adapted from janespatisserie with some changes. Some of our favorite recipes from Cream cheese – Strawberry cheesecake ice cream Instant Pot Raspberry cheesecake Cheesecake in a jar
