Dessert

Heavenly Pistachio White Chocolate Cheesecake Recipe

Byreem everly November 28, 2025November 28, 2025

Introduction

Heavenly Pistachio White Chocolate Cheesecake is a luxurious, no-bake dessert that blends creamy white chocolate with crunchy pistachios for a delightful treat. Perfect for special occasions or any time you want to impress your guests with something delicious and elegant.

The image shows a round cheesecake with a thick crumbly brown crust at the bottom, a dense creamy white layer with green pistachio bits inside, and a smooth off-white topping dripping down the sides. The top is covered with a generous layer of crushed green pistachios, some whole and some finely chopped. A single slice is cut out and slightly pulled away, revealing the three distinct layers clearly. The cake sits on a white speckled plate, which is placed on a larger white plate, all on a white marbled surface. Scattered pistachio pieces surround the plates, and a white jug with a wooden spoon is visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups pistachio crumbs (or finely crushed pistachio cookies)
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup white chocolate chips, melted and slightly cooled
1 cup heavy whipping cream
1/2 cup finely chopped pistachios (plus extra for garnish)
1/2 cup white chocolate chips, melted (for drizzling)
Whipped cream (optional, for serving)
Whole pistachios (for garnish)

Instructions

Step 1: In a medium bowl, combine pistachio crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator while preparing the filling.
Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing well. Stir in the melted white chocolate until fully incorporated.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the finely chopped pistachios.
Step 4: Pour the cheesecake filling over the chilled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Step 5: Melt the additional white chocolate chips in 30-second intervals, stirring until smooth. Once the cheesecake is set, remove it from the pan and drizzle the melted white chocolate over the top.
Step 6: Optional: Top with whipped cream and garnish with whole pistachios. Slice and serve chilled.

Tips & Variations

Add a touch of almond extract to the filling for an extra layer of flavor.
Substitute pistachios with hazelnuts or almonds if preferred or for variety.
For a richer topping, try a chocolate ganache instead of the white chocolate drizzle.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months if well-wrapped. To reheat, allow the cheesecake to thaw overnight in the refrigerator before serving.

How to Serve

A slice of cheesecake with three visible layers sits on a round speckled plate that rests on a white plate, all set on a white marbled texture. The bottom layer is thick and brown, crumbly and firm like a cookie crust. The middle layer is a thick, creamy white cheesecake with small bits of green pistachio mixed inside. The top layer is a smooth white glaze that drips down the sides with crushed green pistachios generously scattered on top and around the slice. A white cup with a spoon is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared one or two days in advance and kept refrigerated until ready to serve, making it perfect for planning ahead.

What can I use instead of pistachios?

If you have nut allergies or prefer not to use pistachios, you can omit them or substitute with crushed cookies or graham crackers for a different texture and flavor.