Dive into the opulent world of no-bake cheesecakes with this luxurious Pistachio Cheesecake, layered with a unique pistachio and sesame insert, and crowned with a silky chocolate ganache. This recipe is perfect for those who appreciate sophisticated desserts without the fuss of baking. Each layer of this cheesecake combines to create a sumptuous, creamy texture with rich, nutty flavors, complemented by a velvety chocolate topping.
Why You’ll Love This Recipe: This no-bake pistachio cheesecake offers an exquisite blend of flavors and textures, from the crunchy biscuit base to the creamy cheese filling and the rich pistachio and sesame insert. The smooth chocolate ganache topping adds a final touch of decadence. It’s an easy-to-make dessert that doesn’t require an oven, making it perfect for warm weather or when you want a stunning dessert without too much effort.
Perfect Occasion: This cheesecake is ideal for special occasions like anniversaries, holidays, or as a luxurious treat for a dinner party. It’s also perfect for gatherings where you want to impress your guests with something a little different from the traditional dessert offerings.
Decoration Tips:
- Garnish with Crushed Pistachios: Sprinkle crushed pistachios over the ganache for added texture and a pop of color.
- Edible Flowers: Decorate with edible flowers for a sophisticated, garden-fresh look.
- Drizzle with Pistachio Oil: For an extra pistachio hit, lightly drizzle pistachio oil over the top before serving.
Ingredients:
- Biscuits: 200g
- Butter: 90g, plus extra for frying
- Pistachio paste: 2 tbsp
- Sesame paste (Tahini): 1 tbsp
- Angel hair pasta: a handful
- Cream cheese: 300g, room temperature
- Sugar: 25g
- Cold whipped cream: 150g
- Chocolate: 100g
- Cream for ganache: 100g
- Prepare the Base:
- Crush the biscuits into fine crumbs. Mix with melted butter until well combined.
- Press the mixture into the bottom of your mold and refrigerate to set while preparing the filling.
- Make the Pistachio Insert:
- Lightly brown the angel hair pasta in a pan with a knob of butter.
- Mix in the pistachio paste and tahini until well combined.
- Spread this mixture over the chilled biscuit base.
- Prepare the Cream Cheese Layer:
- In a bowl, blend the cream cheese with sugar until smooth.
- Gently fold in the cold whipped cream.
- Spread this cream mixture over the pistachio layer.
- Chill:
- Refrigerate the cheesecake for at least 4 hours to allow it to set properly.
- Prepare the Ganache:
- Heat the cream until it just begins to boil, then pour over the chocolate.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the ganache over the set cheesecake.
Enjoy: Serve this no-bake pistachio cheesecake chilled, and delight in its creamy texture and sophisticated flavors, topped with a luxurious chocolate ganache. A true gourmet treat that combines simplicity with elegance!
