No Bake Pistachio Raspberry Cheesecake by @millsandbuns

20 min
Medium

2 servings

🍪

45 g

Crushed Biscuits

🧈

15 g

Butter

🧀

70 g

Cream Cheese

🍬

15 g

Icing Sugar

🍫

20 g

White Chocolate

🥜

40 g

Pistachio Spread

🍦

40 g

Whipped Cream

🍫

Pistachio Spread

🫐

30 g

Raspberries

Preparation Steps

  1. Step 1/10

    Melt 15 g butter in the microwave in short bursts, stirring between bursts until fully melted.

    butter
    🥣mixing bowl
    🥄spoon

  2. Step 2/10

    Combine 45 g crushed biscuits with the melted butter until all crumbs are evenly moistened.

    crushed biscuits
    butter
    🥣mixing bowl
    🥄spoon

  3. Step 3/10

    Press the biscuit mixture firmly into the base of a 4-inch springform pan to form an even crust.

    crushed biscuits
    butter
    🍰4-inch springform pan
    🥄spoon

  4. Step 4/10

    Whisk 70 g cream cheese with 15 g icing sugar until the mixture is smooth and lump-free.

    cream cheese
    icing sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Melt 20 g white chocolate in the microwave in short bursts, stirring until smooth.

    white chocolate
    🥣mixing bowl
    🥄spoon

  6. Step 6/10

    Stir the melted white chocolate and 40 g pistachio spread into the cream cheese mixture until fully combined.

    white chocolate
    pistachio spread
    cream cheese
    icing sugar
    🥣mixing bowl
    🥄whisk

  7. Step 7/10

    Fold 40 g whipped cream gently into the pistachio filling until the mixture is light and uniform.

    whipped cream
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Spread the pistachio cheesecake filling evenly over the biscuit crust.

    crushed biscuits
    butter
    cream cheese
    icing sugar
    white chocolate
    pistachio spread
    whipped cream
    🍰4-inch springform pan
    🥄rubber spatula

  9. Step 9/10

    Refrigerate the cheesecake for 180 to 240 minutes, or until the filling is firm and set.

    🍰4-inch springform pan

  10. Step 10/10

    Top the chilled cheesecake with additional pistachio spread and about 30 g raspberries before serving.

    pistachio spread
    raspberries
    🍰4-inch springform pan
    🥄spoon

Composition

Ingredients

Types

Grains, Baked Goods, Dairy, Sweeteners, Confectionery, Nuts, Spreads, Fruits

Ingredients

Crushed biscuits, Butter, Cream cheese, Icing sugar, White chocolate, Pistachio spread, Whipped cream, Raspberries

Allergens

Gluten, Milk, Soy, Tree Nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

720 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 65g, Sugars: 49g, Fat: 46g, Saturated Fat: 20g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 300mg, Iron: 1.4mg, Magnesium: 65mg, Phosphorus: 260mg, Sodium: 340mg

Vitamins

Vitamin A: 270µg, Vitamin C: 8mg, Vitamin E: 2.1mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

4-inch springform pan, mixing bowl, whisk, rubber spatula, spoon

Appliances

refrigerator, microwave

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Afternoon Tea, Birthday, Celebration, Dinner Party, Valentine's Day

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Contemporary, European

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Fluffy, Crumbly, Silky

Flavors

Pistachio, Sweet, Milky, Rich, Nutty, Fruity, Tangy, White Chocolate

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours because the cake contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Add fresh raspberries shortly before serving for best texture), freezer : 30 days (Freeze without raspberry topping,Wrap tightly or store in an airtight freezer-safe container,Thaw overnight in the refrigerator)