No Bake Pistachio Cheesecake Cups by @millsandbuns

10 min

3 servings

🌾

70 g

Digestive biscuits

🧈

20 g

Butter

🧀

100 g

Cream cheese

🍫

50 g

White chocolate

🌰

40 g

Pistachio spread

🥛

30 ml

Fresh cream

🥛

60 ml

Whipping cream

🍬

30 g

Icing sugar

🥜

10 g

Pistachios

  1. Melt
    • digestive biscuits
    • unsalted butter

    Melt the 20 g unsalted butter in a microwave-safe bowl, then combine it with the crushed digestive biscuits until evenly moistened.

  2. Divide
    • digestive biscuits
    • unsalted butter

    Divide the biscuit mixture between 3 ramekins and press firmly into an even base with the back of a spoon.

  3. Refrigerate
    • Digestive biscuits

    Refrigerate the biscuit bases while preparing the filling.

  4. Melt
    • white chocolate
    • pistachio spread
    • fresh cream

    Gently melt the 50 g white chocolate, then stir in 40 g pistachio spread and 30 g fresh cream until smooth.

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

    Whisk the 100 g cream cheese with the pistachio mixture until completely smooth and lump-free.

  6. Whip
    • whipping cream
    • icing sugar

    Whip the 60 g whipping cream and 30 g icing sugar with an electric hand mixer until stiff peaks form.

  7. Fold
    • whipping cream
    • icing sugar
    • cream cheese

    Fold the whipped cream into the cream cheese mixture gently until the cheesecake filling is light and uniform.

  8. Pipe
    • cream cheese
    • whipping cream
    • Digestive biscuits

    Pipe or spoon the cheesecake filling over the chilled biscuit bases, dividing it evenly among the 3 ramekins.

  9. Top
    • pistachio spread

    Top each cup with the remaining pistachio spread and sprinkle with chopped pistachios.

  10. Refrigerate

    Refrigerate the cheesecake cups for 60 to 120 minutes, until the filling is chilled and set.

No Bake Pistachio Cheesecake Cups by @millsandbuns

10 min

3 servings

🌾

70 g

Digestive biscuits

🧈

20 g

Butter

🧀

100 g

Cream cheese

🍫

50 g

White chocolate

🌰

40 g

Pistachio spread

🥛

30 ml

Fresh cream

🥛

60 ml

Whipping cream

🍬

30 g

Icing sugar

🥜

10 g

Pistachios

Preparation Steps

  1. Step 1/10

    Melt the 20 g unsalted butter in a microwave-safe bowl, then combine it with the crushed digestive biscuits until evenly moistened.

    🌾digestive biscuits
    🧈unsalted butter
    🥣mixing bowl
    🥄spoon

  2. Step 2/10

    Divide the biscuit mixture between 3 ramekins and press firmly into an even base with the back of a spoon.

    🌾digestive biscuits
    🧈unsalted butter
    🍳ramekin
    🥄spoon

  3. Step 3/10

    Refrigerate the biscuit bases while preparing the filling.

    🍳ramekin

  4. Step 4/10

    Gently melt the 50 g white chocolate, then stir in 40 g pistachio spread and 30 g fresh cream until smooth.

    🍫white chocolate
    🌰pistachio spread
    🥛fresh cream
    🥣mixing bowl
    🥄spatula

  5. Step 5/10

    Whisk the 100 g cream cheese with the pistachio mixture until completely smooth and lump-free.

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

  6. Step 6/10

    Whip the 60 g whipping cream and 30 g icing sugar with an electric hand mixer until stiff peaks form.

    🥛whipping cream
    🍬icing sugar
    🥣mixing bowl

  7. Step 7/10

    Fold the whipped cream into the cream cheese mixture gently until the cheesecake filling is light and uniform.

    🥛whipping cream
    🍬icing sugar
    🧀cream cheese
    🌰pistachio spread
    🍫white chocolate
    🥛fresh cream
    🥣mixing bowl
    🥄spatula

  8. Step 8/10

    Pipe or spoon the cheesecake filling over the chilled biscuit bases, dividing it evenly among the 3 ramekins.

    🧀cream cheese
    🥛whipping cream
    🫙piping bag
    🍳ramekin
    🥄spoon

  9. Step 9/10

    Top each cup with the remaining pistachio spread and sprinkle with chopped pistachios.

    🌰pistachio spread
    🥜chopped pistachios
    🥄spoon
    🍳ramekin

  10. Step 10/10

    Refrigerate the cheesecake cups for 60 to 120 minutes, until the filling is chilled and set.

    🍳ramekin

Composition

Ingredients

Types

Grains, Dairy, Sweets, Nuts, Spreads

Ingredients

Digestive biscuits, Butter, Cream cheese, White chocolate, Pistachio spread, Fresh cream, Whipping cream, Icing sugar, Pistachios

Notes

Digestive biscuits (crushed, 6-8 biscuits), Butter (melted), Pistachio spread (plus extra for topping, amount not given), Pistachios (for topping, amount not given, chopped)

Allergens

Gluten, Milk, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

515 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 35g, Sugars: 29g, Fat: 38g, Saturated fat: 20g, Fiber: 1.5g, Sodium: 250mg

Nutritional Information

Minerals

Calcium: 130mg, Potassium: 220mg, Phosphorus: 155mg, Iron: 0.8mg

Vitamins

Vitamin A: 250µg, Vitamin B12: 0.4µg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, spatula, whisk, piping bag, spoon, ramekin

Appliances

Refrigerator, Microwave, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Party, Celebration, Afternoon tea, Summer

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Velvety, Smooth, Creamy, Light, Crunchy, Crumbly, Set

Flavors

Sweet, Nutty, Creamy, Buttery, Milky, Pistachio

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out because the dessert contains dairy cream and cream cheese.), fridge : 3 days (Store covered in the ramekins or in an airtight container.,Keep refrigerated at or below 4°C / 40°F.), freezer : 30 days (Freeze tightly covered without the chopped pistachio topping for best texture.,Thaw overnight in the refrigerator before serving.)