Elegant Pistachio White Chocolate Cheesecake
Indulge in this no-bake pistachio white chocolate cheesecake—a creamy, nutty, and elegant dessert perfect for special occasions or gourmet gatherings.
Equipment
- 6-cup muffin tin (standard size)
- Muffin liners or nonstick spray
- Small mixing bowl (for crust)
- Large mixing bowl (for filling)
- Electric mixer or whisk (for filling)
- Spatula (for mixing and smoothing)
- Microwave-safe bowl or double boiler (for melting chocolate)
- Measuring cups and spoons
- Piping bag or spoon (for whipped cream topping)
- Refrigerator (for chilling)
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted unsalted butter
- 8 oz cream cheese softened
- 1/3 cup sweetened condensed milk
- 1/2 cup white chocolate chips melted
- 1/3 cup pistachio paste
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup whipped cream for topping
- 1/4 cup chopped pistachios for garnish
Instructions
- In a bowl, mix 🍪 graham cracker crumbs with 🧈 melted butter. Press into muffin tins to form crusts. Chill for 15 minutes.
- In a mixer, blend 🧀 cream cheese until smooth. Add 🥛 condensed milk, 🍫 melted white chocolate, 🌰 pistachio paste, 🍮 vanilla, and 🧂 salt. Mix until creamy.
- Spoon the mixture over the crusts in the muffin tins. Smooth the tops.
- Refrigerate cheesecakes for at least 4 hours, or until set.
- Top each cheesecake with 🍦 whipped cream and sprinkle with 🌰 chopped pistachios before serving.
