No-bake cheesecake with honey and pistachio recipe
All you need is 20 minutes to prepare this no-bake cheesecake; making it a great make-ahead dessert recipe for barbecues or summer parties. Pistachio, honey and Greek yogurt are a delicious match made in dessert heaven.
See method- Serves 8
- 20 mins to prepare, plus 2 hrs setting
- 353 calories / serving
Ingredients
- 120g digestive biscuits
- 50g pistachios, plus 50g to serve
- 65g butter, melted
For the filling
- 200g cream cheese
- 200g Greek yogurt
- 50g honey, plus extra to top
- juice of ½ lemon
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 1 tsp powdered gelatine
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Shop ingredientsEach serving contains
- Energy
- 1465kJ 353.0kcal
- Fat
- 26g
- Saturates
- 13g
- Salt
- 0.3g
- Sugars
- 16g
of the Reference intake
Carbohydrate 23.8gProtein 6.2gFibre 2.2g
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Method
- In a blender, pulse the biscuits with 50g pistachios until they resemble coarse sand. If you don't have a blender, add the biscuits to a sandwich bag and crush with a rolling pin. Stir in the melted butter and mix well. Spoon the mixture into a 23cm fluted tart tin, using the back of the spoon to spread it evenly and up the sides, pressing down to compress. Pop in the fridge for 20 mins to set.
- In a bowl, beat the cream cheese with the yogurt, honey, lemon juice, vanilla extract and caster sugar. Put 2 tbsp hot water a small bowl and sprinkle over the gelatine; stir well with a fork until it is dissolved. Add the gelatine mixture to the cream cheese and yogurt mix, stirring well to incorporate. Pour the filling into the cheesecake shell so that it is evenly covered. Return to the fridge for 3-4 hrs until set.
- To serve, remove the cheesecake from the tin. Sprinkle the remaining pistachios around the edge and drizzle with honey.
- See more Cheesecake recipes
