USA · Sweet Dishes
No-Bake Pistachio Cheesecake Cups
No-bake pistachio cheesecake cups are individual cheesecakes with a crushed biscuit base, a filling of cream cheese, whipped cream and sweet pistachio cream, and crushed pistachios on top.
Ingredients
- digestive biscuits or graham crackers150 g
- butter60 g
- cream cheese250 g
- heavy cream200 ml
- pistachio cream120 g
- powdered sugar3 tbsp
- vanilla extract1 tsp
- lemon juice1 tbsp
- crushed pistachios40 g
- pistachio cream for drizzling30 g
Method
- 1Crush the biscuits to fine crumbs — a food processor works, or seal them in a bag and use a rolling pin. Mix with melted butter until the crumbs hold together when squeezed in your fist. Divide between 6 glasses or ramekins and press down firmly with the back of a spoon. Refrigerate while you make the filling.
- 2Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. The cream cheese must be at room temperature — cold cream cheese leaves lumps that don't beat out.
- 3In a separate bowl, whip the heavy cream to soft peaks, not stiff: the cream should hold a soft curl and slump slightly when you lift the whisk. Fold the whipped cream into the cream cheese mixture in two additions, keeping as much air as possible.
- 4Add the 120 g of pistachio cream and fold it in gently. The colour should be an even pale green. Don't overwork it.
- 5Spoon or pipe the filling over the biscuit bases. Tap each glass gently on the counter to settle the filling.
- 6Refrigerate for at least 3 hours. Before serving, scatter crushed pistachios over the top. Warm the 30 g of pistachio cream for drizzling in the microwave for 10 seconds until pourable and drizzle it over each cup.