Pistachio White Chocolate Bliss
An exquisite dessert featuring a buttery graham cracker crust, rich cream cheese filling, and luscious pistachio-infused toppings that create a heavenly treat.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp finely chopped pistachios
For the Cheesecake Filling
- 250 g cream cheese, softened should be at room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 150 g melted white chocolate be careful not to overheat
- 1/3 cup heavy cream, whipped
For the Pistachio Layer
- 1/2 cup pistachio paste
- 1/4 cup milk
- 1 tbsp honey
- 1 tsp gelatin powder bloomed in 2 tbsp water
For Decoration
- Sweetened whipped cream or cream cheese frosting for topping
- Crushed roasted pistachios for garnish
- Whole pistachios for garnish
Instructions
Prepare the Crust
- Mix graham cracker crumbs, melted butter, and finely chopped pistachios in a bowl.
- Press the mixture firmly into the bottoms of mini cheesecake molds.
- Chill the crusts in the refrigerator for about 15 minutes to set.
Make the Cheesecake Layer
- Beat the softened cream cheese until it's smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well incorporated.
- Fold in the melted white chocolate and gently fold in the whipped heavy cream.
- Spoon the cheesecake mixture over the chilled crust layer and smooth the tops.
- Return the molds to the refrigerator and chill for at least one hour.
Create the Pistachio Layer
- Combine the pistachio paste, milk, and honey in a small saucepan over low heat, stirring until smooth.
- Stir in the bloomed gelatin until fully dissolved.
- Pour this pistachio mixture over the cheesecake layer and chill until set, about 1 to 2 hours.
Decorate and Finish
- Pipe sweetened whipped cream or cream cheese frosting on top.
- Sprinkle crushed roasted pistachios over the whipped cream and garnish with whole pistachios.
Notes
Ensure cream cheese is at room temperature and avoid overheating white chocolate. Consider adding a few drops of cardamom or rose water for an exotic twist. Store the dessert in an airtight container in the refrigerator for up to five days or freeze for up to a month.