A creamy, delicious white chocolate vanilla bean pistachio cheesecake with a white chocolate pistachio ganache. This incredibly easy recipe was inspired by our loved vanilla bean pistachio cheesecake from our website.

We have noticed how so many of you love pistachio recipes, and we always get such positive reviews on them on social media, like our pistachio tiramisu.

Hello! Today is recipe 3/327. We are sharing a recipe every day for the rest of the year, and today we are sharing the most dreamy no-bake and gelatin-free pistachio cheesecake recipe.

A delicious crust made with biscuits, topped with a creamy white chocolate-pistachio ganache, a vanilla bean cheesecake filling, and topped with pistachio spread.

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Digestive cookies: any kind of biscuit will work, depending on which one you use, you will need more or maybe even less. Make sure you add the butter slowly for the crust.
Butter: We are using unsalted butter, so we have more control over saltiness. Salted butter is fine, too, if that’s all you have. We need to melt it.
Cream cheese: room temperature, full-fat cream cheese. If the cream cheese is too cold, the cheesecake will have a lumpy texture. If the cream cheese is low in fat, you might need to use gelatin so the cheesecake doesn’t collapse.
Vanilla Beans: I love to use vanilla. That’s why this recipe calls for 4 vanilla beans. They must be fresh, so they’re not dry, and you can scrape all the beans. You can use vanilla extract or vanilla paste instead.
Sugar: powdered sugar, it’s very easy to prepare yourself; all you need is a blender and granulated sugar.
Pistachio spread: this is the most important ingredient to prepare this recipe. I love pistachios, and I always use the same brand. It’s never curdled, oily, or dark like many other prepared spreads.
Heavy whipping cream: I always love to mention that the cream needs at least 35% of fat content to be able to whip properly. Don’t confuse it with cooking cream.
White chocolate: We will use it for our pistachio-chocolate ganache

What’s so special about this cheesecake

The layers!

Each layer serves a purpose.

The buttery cookie crust will hold the cheesecake. It makes it easy to move around and adds a cookie taste that is lovely on cheesecakes. Adds a special crunch when you blend the biscuits with a food processor. (If blended with a blender, it will be a slightly softer crunch)
The white chocolate ganache with pistachio cream. It adds sweetness and creaminess to the cheesecake.
The pistachio filling. It has vanilla beans, which look beautiful on a cheesecake. The cheesecake is so creamy and flavorful.
Pistachio spread on top. It gives an elegant finish to the cheesecake.

How are we making a no-bake cheesecake without gelatin?

Using the right technique, you don’t need gelatin at all! Don’t use a whisk when you are working with the cream cheese. Using a whisk will melt the cream cheese, and you will need gelatin.
Pistachio spread hardens when it solidifies.
Use full-fat cream cheese.
If possible, use a cream cheese block, only if possible, because I know it’s not available everywhere.
Use a spatula for most of the cheesecake filling recipe. You will only be using a whisk or an electric whisk to whip the heavy cream.

Best tips I know to make cheesecake

The following tips apply to this recipe and many others. You should follow the tips I mentioned to prepare this recipe with 100% success rate.

When you are preparing the cookie crust, make sure you are pressing it into the mold when it’s still room temperature or warm. Once the butter-cookie mixture cools down, it will be more difficult to press into the springform pan, and you should warm it in the microwave slightly if that happens.
Cream cheese=wooden or silicone spatula.
Heavy whipping cream=whisk, electric hand whisk, or stand mixer.
Pistachio cream does a weird reaction with milk products; it turns dark green, looks split, and is greasy. It’s very important you warm up the pistachio cream slightly before you slowly mix it with the white chocolate. To the pistachio, you want to add white chocolate slowly. Important to know: it might look slightly split, but it will be fixed once it has cooled down.
Don’t skip the cooling time. This cheesecake recipe needs at least 8 hours.

You mustn’t try to remove the cheesecake from the springform pan before it has set.

Recipe elaborations in order

Crust
White chocolate pistachio ganache
Cheesecake filling
Decorate

How to make a white chocolate vanilla pistachio cheesecake

I’ll shortly explain to you how this recipe works and show you some pictures of the process. You will find a much more detailed how-to recipe with quantities in the recipe card.

Starting from the crust, crush the biscuits and combine them with the melted butter. Press the mixture all the way up to the sides and the bottom of the pan. I recommend you add parchment paper to the sides, and make sure to add oil to the sides if you do so. Chill.

For the chocolate ganache, you will warm up the cream, melt the chocolate, and mix it with the pistachio spread. Pour it on top of the crust.

Easily prepare the cheesecake filling by combining together the room temp cream cheese, pistachio spread, and vanilla beans. Add the sifted sugar. In a separate bowl, whip the heavy cream until soft peaks form and add it, folding it. Pour it on top of the ganache.

Chill and then decorate with pistachio spread.

You will need the following tools.

Mixing bowls. Put your ingredients here to combine them.
Food processor, blender, or a Ziplock bag with a rolling pin. You can use whichever you prefer. A food processor and or the rolling pin with the bag will leave thicker cookie crumbs. A blender will make them thinner.
8-inch, 20 cm springform pan. Build your pistachio dessert here.
Wooden or silicone spatula. Combine, fold, and work the cream cheese.
Whisk, electric hand whisk, or stand mixer. Used for whipping the cream only.
Saucepan. Needed to warm up the heavy cream to melt the chocolate for the ganache

How to decorate a pistachio and white chocolate cheesecake

For the decoration, we made something very simple, but you can choose from many different toppings to add.

Choose from the following spreads:

Smooth pistachio spread (this is the one we are using on this recipe!)
Crunchy pistachio spread
White chocolate ganache

Choose from the following crunches:

Crushed pistachios, salted or unsalted
Shaved white chocolate
White chocolate ribbons

How to store a cheesecake

This cheesecake must always be refrigerated. If you leave it at room temperature, it will collapse and melt. It’s perfect for freezing whole or in slices.

Refrigerate: This cheesecake can stay in the fridge for up to 4 days. Make sure you leave it in a proper container, so it doesn’t catch any smells or dry out. You can store it in slices or whole.
Freeze: This cheesecake recipe freezes really well.

Freeze in slices: If you want to store it in slices, first portion the chilled cheesecake. I recommend you portion it into 6 slices. Place them in a prepared tray with parchment paper and place them on top. Make sure to separate them from each other so they don’t touch when freezing. Freeze only for about 3-4 hours so it hardens. Then, place them in a freezer-safe bag. Put the bag inside a safe container if possible, for extra protection. Make sure to add the name and the date of the day you made it.

Freeze the whole cake: Freeze the cake in a plate wrapped with aluminum foil. And place the plate inside a freezer-safe container.

I always like to do double layers of protection when freezing something because I highly dislike the freezer-burnt taste or trying to eat something that tastes like something completely different.

Keep your cheesecake safe in the freezer for up to 3-4 months.

To defrost: leave it in the fridge overnight to slowly thaw; it will be ready to enjoy the next day.