No-Bake Pistachio Cheesecake🤤 20 cm (8-inch) springform pan Crust • 300 g digestive biscuits (≈ 3 cups crumbs) • 100–120 g butter, melted (7–8 tbsp) Pistachio Layer (optional) • 120 g pistachio paste/butter (½ cup) - use 100% pistachio paste • 40 g white chocolate (¼ cup) Filling • 450 g cream cheese (2 cups) • 200 g mascarpone (¾ cup + 2 tbsp) • 220 ml heavy cream 33–36% (¾ cup + 2 tbsp) • 120 g pistachio paste (½ cup) • 70 g powdered sugar (½ cup) • 100 g white chocolate, melted (½ cup) • ½ tsp vanilla • Pinch of salt Pistachio Top Option 1: ready pistachio paste Option 2: • 80 g pistachio paste (⅓ cup) • 80 g white chocolate (½ cup) • 60 ml heavy cream (¼ cup) ⸻ Prepare the Pan Line bottom with parchment. Place acetate around the ring. Crust Blend biscuits into fine crumbs. Mix with melted butter. Press firmly into pan. Chill at least 30 minutes. Pistachio Layer Mix pistachio paste with melted white chocolate until smooth. Spread evenly over crust. Freeze 20 minutes. Filling In a bowl, mix cream cheese, powdered sugar, vanilla, and salt until smooth. Add mascarpone and mix gently. Add pistachio paste and combine. Whip cold cream to medium peaks. Add ⅓ whipped cream and mix normally. Fold in remaining cream gently using a spatula (bottom-up motion). Assemble Transfer filling into crust. Spread evenly. Tap pan lightly to remove air bubbles. Cover and refrigerate 8–12 hours or overnight. Topping Melt white chocolate. Warm cream slightly. Mix cream and chocolate until smooth. Add pistachio paste and mix until glossy. Pour topping in center. Chill 1–2 hours. Use hot knife for cutting.#Recipe #cheesecake #pistachiocheesecake #nobakerecipe #pistachio - @charmfulkitchen