Easy Creamy Pistachio Dessert with Biscoff Base and the Dubai Chocolate bar In the Middle!
Looking for an easy pistachio cheesecake recipe that feels bakery-quality but is simple to make at home?
This no-bake pistachio cheesecake with Biscoff base is creamy, nutty, and layered with texture. It’s the kind of dessert that works for dinner parties, gifting, or just elevating your everyday dessert moment.
If you love pistachio desserts, no-bake cheesecakes, or café-style sweets, this one is for you.
Why You’ll Love This Pistachio Cheesecake
- No oven required (perfect for quick desserts)
- Creamy, light mousse texture
- Made with real pistachio cream & paste
- Balanced sweetness (not overly sugary)
- Customizable with your favourite chocolate
Ingredients
Biscoff Cheesecake Base
- 300 g Biscoff cookies
- 150 g unsalted butter, melted
- Pinch of salt
Pistachio Cheesecake Filling
- 600 g cream cheese (room temperature)
- 300 g whipping cream
- 150 g pistachio cream
- 1 teaspoon Vanilla extract
Layer Add-In
- 1 chocolate bar, chopped (any kind you love—dark, milk, or nutty)
Pistachio Glaze
- 250 g pistachio paste, melted
Where to Buy Pistachio Cream in Vancouver
Using good-quality pistachio products makes a big difference in flavour.
- Budget-friendly option: Costco
- Premium, richer flavour: Gourmet Warehouse
Search tip: look for “100% pistachio paste” or “Italian pistachio cream” for best results.
How to Make Pistachio Cheesecake (Step-by-Step)
Step 1 – Prepare the cake tin (Pro Tip)
Lightly grease your cake tin first, then line the base and sides with parchment paper.
This helps the paper stick properly and gives you clean, professional edges when unmolding.
Step 2 – Make the Biscoff base
Crush cookies into fine crumbs.
Mix with melted butter and salt.
Press firmly into your pan and chill for 30 minutes.
Step 3 – Make the pistachio cheesecake filling
Whip cream to soft peaks.
In another bowl, smooth the cream cheese.
Gently fold in whipped cream, then add pistachio cream and the vanilla extract.
Important:
Mix gently to keep the air in the mousse—this is what gives you that light, creamy texture.
Step 4 – Layer the cheesecake
Spread half the filling over the base.
Add chopped chocolate.
(You can customize this layer or skip it entirely.)
Top with remaining filling and smooth.
Chill 4–6 hours or overnight.
Step 5 – Add pistachio glaze
Warm pistachio paste until pourable.
Pour over the set cheesecake and spread evenly.
Chill another 30 minutes before serving.
Pro Tips for the Perfect Cheesecake
- Always use unsalted butter for better flavour control
- Don’t overmix the mousse (keeps it light and airy)
- Use parchment on sides for clean bakery-style finish
- Chill overnight for best texture and slicing
Serving Ideas
- Slice with a warm knife for clean edges
- Serve with coffee or espresso
- Add berries or whipped cream for contrast
FAQs
Is this cheesecake baked?
No, this is a no-bake pistachio cheesecake, making it quick and easy.
Can I use other cookies instead of Biscoff?
Yes—graham crackers or digestive biscuits work well.
What chocolate works best?
Anything you love—dark chocolate for contrast, milk for sweetness, or even hazelnut chocolate
