Desserts
No-bake pistachio and chocolate cheesecake cups
Biscuit crumbs, a soft cream cheese and pure pistachio filling, and a thin chocolate topping make six spoonable desserts. Prepare them ahead and chill for at least four hours.
- Total time
- 275 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Method
Prepare the glasses
Set out six 200 ml glasses. Crush 120 g biscuits into fine crumbs.
Make the bases
Melt 40 g butter and mix with the crumbs. Divide between the glasses, press lightly with a spoon and refrigerate.
Mix cheese and pistachio
Briefly beat 300 g cream cheese with 90 g pistachio paste and 45 g icing sugar until smooth. Do not warm the mixture.
Whip the cream
Reserve 60 g cream for the topping. Whip the remaining 140 g cold cream to soft peaks.
Fill the glasses
Fold the whipped cream into the pistachio mixture in two additions. Spoon over the biscuit bases and level the tops.
Make the chocolate topping
Heat the reserved 60 g cream until steaming gently. Pour over 90 g chopped chocolate, wait 2 minutes and stir until smooth.
Top and chill
Let the chocolate cool until barely warm and still fluid. Spread a thin layer over each cup, cover without touching the surface and refrigerate for at least 4 hours.
Finish and serve
Divide 20 g chopped pistachios between the six cups. Serve cold, with the biscuit, pale green filling and chocolate layers visible.
The step photos are illustrative.
Notes
Nutrition facts
1 of 6 dessert cups
- Protein
- 10.3 g
- Carbohydrates
- 37 g
- Fat
- 53 g
- Saturated fat
- 27.5 g
- Fiber
- 3.8 g
- Sugars
- 20.1 g
- Sodium
- 273.5 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + manufacturer reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Biscuit crumbs, a soft cream cheese and pure pistachio filling, and a thin chocolate topping make six spoonable desserts. Prepare them ahead and chill for at least four hours.
Frequently asked questions
Can I use sweet pistachio spread?
The recipe uses 100% pistachio paste. Sweet spread changes the sweetness and firmness and is not a direct replacement.
Does it need gelatine?
No. The filling stays soft and is eaten with a spoon from the glass.
Can I make it ahead?
Yes. Keep covered at 4 °C or below for up to 2 days and add the chopped pistachios just before serving.
