LUXURY PISTACHIO VALENTINE'S DAY CHEESECAKE: make-ahead, no bake, dairy-free option, lower sugar; slightly lower fat, easy, make ahead, incl Budget version

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67 never considered Pistachio and Cheesecake a natural pairing but the now retired deli, Chamomile* used to offer a completely irresistable one.

67goingon50's Luxury Pistachio Cheesecake
(the photo doesn't reflect the green of the original)

Pistachios have suddenly become a 'culinary thing'.  Not long ago, a jar of pistachio paste (smooth or crunchy) was hard to find, available only in big jars and with luxury prices.  

In 2025, that's changed; you see 150gm/5oz jars in many places -- health food shops, high-end supermarkets; there's even a kosher version - and all at non-exhorbitant but not frugal prices.

Which is wonderful because this creamy pistachio cheesecake also knock-out, a kind of out-of-this-world delight that tantalizes the taste buds.

It also looks beautiful; a pale richly creamy fillling, studded with bright green nuts, slathered over a generous crumb crust.  

If you want something outstanding for a special occasion that doesn't take a lot of effort,  this cheesecake is it.  It's also lower in fat and a little healthier than most Cheesecakes. but so rich,  small portions are recommended.

The crust and the filling are pretty simple and, made hours before needed, reduces stress ahead of the event.  

Luxury Pistachio Cheesecake is not, sadly, for the financially stressed but more budget-friendly versions with chocolate-hazelnut spread (home-made low-sugar/preservative OR store-bought) are in Tips, below. 

Cost: about £6-7'ish (7/23)

Makes:  8/12 portions

Ingredients: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed in a food processor until crumbly but not fine 

90 g unsalted dairy or plant butter, melted

300g/10.5oz full fat cream cheese or vegan cream cheese at room temperature 

1 tsp vanilla

2-4 tbsp icing sugar (to taste: 67 used 3)

200ml thick Greek yoghurt, dairy or plant (instructions for thickening plant yoghurt are here, bottom of page)

470ml dairy or plant double cream

100g-175g/3.5-6.1oz crunchy pistachio butter, depending on taste (see alternatives, Tips)

Garnish:

handful toasted pistachios, chopped med fine

Method: 

1. Line a 23cm/9in loose bottomed tin with a double layer of cling film
2. Mix biscuit rubble & melted butter; pour into tin; use back of measuring cup to level the base (if using a fluted tin, push crumbs to top of  flutes.) Refrigerate.
3. In a large bowl, whip cream cheese until it is smooth
4. Add yoghurt, mix well
5. Add double cream, beat on low until soft peaks form; stir in vanilla and icing sugar; mix
6. Add pistachio paste, stir well to distribute
7. Pipe or scrape into the base; refrigerate at least 4 hours
8. Scatter over coarely chopped pistachios
9. Serve in small slices; it's very rich

Budget-friendly options: replace pistachio butter & pistachios with Chocolate Hazelnut Spread and finely chopped hazelnuts.  Put half the cheesecake mix in the base, then a layer of hazelnut spread, covering it with the rest of the cheesecake.  Note: taste the creams to ensure the hazelnut  flavour comes through; you may need to increase the quantity

 *England's Lane

Comments:

• 'I can't taste anything because of a cold but this is the creamiest pie I've ever had. If I didn't have to save some for others, I'd gladly eat the whole thing. (Day later) I can taste much more the pistachio!!' Political Agent
• 'This is the best treat I have ever eaten. I found the pistachio flavours amazing and it worked well with the low-sugar.  The crust was the dot on the i.' Council candidate (who posted a picture on WhatsApp)
• 'I  enjoyed this and could taste the crunchy pistachio butter. I wondered what the cream was?'  (Blogger: cream cheese, double cream & Greek yoghurt) Retired underground driver

Tips:

• if crunchy pistachio butter is preferred, add a generous handful of finely chopped roasted pistachios
• roasted pistachios: bake in oven/airfryer at 180C/350F, 4-5 mins only until crunchy & smelling gorgeous; cool, chop coarsely 
• for something as extravagant as this, if having a dairy-day, 67 splurges on the amazing cream cheese from Roni's deli, in Belsize Village and on Hampstead High Street OR good vegan cream cheese.  Supermarket own-brand cream cheeses are ok as long as they are not too wet
• Pre-cooked pie shell/s from a good supermarket are not recommended unless  bottom and sides have been brushed with with melted chocolate to prevent the dreaded 'soggy bottom'.

 

                       

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission