No Bake Pistachio Cheesecake Bars by @millsandbuns

10 min

8 servings

🍪

120 g

Biscuits

🧈

30 g

Butter

🧀

140 g

Cream cheese

🍫

80 g

White chocolate

🌰

65 g

Pistachio spread

🥛

100 g

Whipped cream

  1. Melt
    • butter

    Melt the 30 g butter in a microwave-safe bowl until liquid, using short 15-second bursts.

  2. Combine
    • crushed biscuits
    • butter

    Combine the 120 g crushed biscuits with the melted butter until all crumbs are evenly moistened.

  3. Press
    • crushed biscuits
    • butter

    Press the biscuit mixture firmly into an even layer in the 8 x 4 inch loaf pan.

  4. Refrigerate
    • Biscuits

    Refrigerate the biscuit base while preparing the filling.

  5. Melt
    • white chocolate

    Melt the 80 g white chocolate in short microwave bursts, stirring between bursts until smooth.

  6. Whisk
    • cream cheese
    • white chocolate
    • pistachio spread

    Whisk the 140 g cream cheese, melted white chocolate, and 50 g pistachio spread until smooth and lump-free.

  7. Fold
    • whipped cream
    • cream cheese
    • white chocolate

    Fold the 100 g whipped cream gently into the pistachio cream cheese mixture until no streaks remain.

  8. Transfer
    • cream cheese
    • white chocolate
    • pistachio spread

    Transfer the cheesecake filling over the chilled biscuit base and smooth the surface.

  9. Refrigerate

    Refrigerate the cheesecake for 60 to 120 minutes, until the filling is set enough to slice.

  10. Spread
    • pistachio spread for topping

    Spread or drizzle 15 g pistachio spread over the set cheesecake before slicing into bars.

No Bake Pistachio Cheesecake Bars by @millsandbuns

10 min

8 servings

🍪

120 g

Biscuits

🧈

30 g

Butter

🧀

140 g

Cream cheese

🍫

80 g

White chocolate

🌰

65 g

Pistachio spread

🥛

100 g

Whipped cream

Preparation Steps

  1. Step 1/10

    Melt the 30 g butter in a microwave-safe bowl until liquid, using short 15-second bursts.

    🧈butter
    🥣mixing bowl
    🥄spoon

  2. Step 2/10

    Combine the 120 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 an even layer in the 8 x 4 inch loaf pan.

    🍪crushed biscuits
    🧈butter
    🍳8 x 4 inch loaf pan
    🥄spoon

  4. Step 4/10

    Refrigerate the biscuit base while preparing the filling.

    🍳8 x 4 inch loaf pan

  5. Step 5/10

    Melt the 80 g white chocolate in short microwave bursts, stirring between bursts until smooth.

    🍫white chocolate
    🥣mixing bowl
    🥄spoon

  6. Step 6/10

    Whisk the 140 g cream cheese, melted white chocolate, and 50 g pistachio spread until smooth and lump-free.

    🧀cream cheese
    🍫white chocolate
    🌰pistachio spread
    🥣mixing bowl
    🥄whisk

  7. Step 7/10

    Fold the 100 g whipped cream gently into the pistachio cream cheese mixture until no streaks remain.

    🥛whipped cream
    🧀cream cheese
    🍫white chocolate
    🌰pistachio spread
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Transfer the cheesecake filling over the chilled biscuit base and smooth the surface.

    🧀cream cheese
    🍫white chocolate
    🌰pistachio spread
    🥛whipped cream
    🍳8 x 4 inch loaf pan
    🥄rubber spatula

  9. Step 9/10

    Refrigerate the cheesecake for 60 to 120 minutes, until the filling is set enough to slice.

    🍳8 x 4 inch loaf pan

  10. Step 10/10

    Spread or drizzle 15 g pistachio spread over the set cheesecake before slicing into bars.

    🥜pistachio spread for topping
    🍳8 x 4 inch loaf pan
    🥄spoon

Composition

Ingredients

Types

Grains, Biscuits, Dairy, Fat, Cheese, Confectionery, Chocolate, Nuts, Spread, Cream

Ingredients

Biscuits, Butter, Cream cheese, White chocolate, Pistachio spread, Whipped cream

Notes

Biscuits (crushed), White chocolate (melted), Pistachio spread (extra, for topping)

Allergens

Gluten, Milk, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-Free, No-bake

Calories

385 kcal

Macro nutrients

Protein: 5.8g, Total fat: 27.5g, Saturated fat: 14.5g, Carbohydrates: 31.2g, Sugars: 21.8g, Fiber: 1.1g, Sodium: 175mg

Nutritional Information

Minerals

Calcium: 95mg, Potassium: 180mg, Iron: 1.1mg

Vitamins

Vitamin A: 190µg RAE, Vitamin B12: 0.3µg, Vitamin E: 0.7mg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

8 x 4 inch loaf pan, mixing bowl, whisk, rubber spatula, measuring scale, spoon

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Party, Celebration, Afternoon tea, Potluck

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian

Geographic

to inform

Various

Aspect

Texture

Velvety, Smooth, Creamy, Firm, Crumbly

Flavors

Sweet, Nutty, Creamy, Buttery, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the dessert contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Cover the cut surface), freezer : 30 days (Wrap individual bars tightly,Store in an airtight freezer-safe container,Thaw overnight in the refrigerator)