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No-Bake Pistachio Kadayif Cheesecake
Dessert

No-Bake Pistachio Kadayif Cheesecake

1 hServes 12Nutri-Score E€€€
from @samisavor124 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • Biscoff biscuits (crushed into fine crumbs)Bakery250 g
  • unsalted butter (melted)Dairy90 g
  • toasted kadayif pastry (crushed)Bakery200 g
  • pistachio spread (divided between the crunchy layer, filling and topping)Pantry240 g
  • unsalted butter (melted, for the crunchy layer)Dairy30 g
  • sea salt (a pinch)Spices1 g
  • Philadelphia-style cream cheese (at room temperature)Dairy300 g
  • mascarpone (at room temperature)Dairy250 g
  • double cream (cold)Dairy150 ml
  • icing sugar (sifted)Pantry40 g
  • vanilla pod (seeds scraped out)Pantry1 piece
  • condensed milk (1 tbsp)Dairy20 g
  • pistachios (crushed)Nuts & seeds50 g
  • dried rose buds (for decoration, optional)Other3 g

per serving

Nutrition

285kcal

Carbs
18 g
Proteins
4 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Hand mixer
  • Spatula

step by step

Method

  1. Make the Biscoff base

    • Crush the Biscoff biscuits into fine crumbs and mix with the melted butter until evenly coated.
    • Press the mixture firmly into the base of a 9-inch springform tin.
    • Chill the base.
    Step 1

  2. Prepare the crunchy pistachio kadayif layer

    • Put the toasted, crushed kadayif in a bowl; if using ready-toasted kadayif, crush it slightly first.
    • Stir in the pistachio spread, melted butter and a pinch of sea salt until fully combined.
    • Spread an even layer over the chilled Biscoff base, pressing down gently, then chill again.
    Step 2

  3. Make the cheesecake filling

    • Beat together the cream cheese, mascarpone, icing sugar, pistachio spread, vanilla seeds and condensed milk until smooth and creamy.
    • In a separate bowl, whip the cold double cream to stiff peaks.
    • Gently fold the whipped cream into the cheesecake mixture until fully combined.
    Step 3

  4. Assemble the cheesecake

    • Spoon the cheesecake filling over the crunchy pistachio layer.
    • Smooth the top with a spatula.
    • Cover and chill until fully set, preferably overnight.
    Step 4

  5. Decorate and serve

    • Pour the gently melted pistachio spread over the chilled cheesecake and spread evenly.
    • Chill to allow the topping to set.
    • Finish with crushed pistachios and dried rose buds before slicing and serving.
    Step 5
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