Pistachio & Ripple Cookie Cheesecake Slices are an elegant no-bake dessert featuring a buttery cookie crust, a creamy pistachio-infused cheesecake layer, and a dramatic finish of chocolate and caramel ripples. Topped with piped pistachio cream and delicate chocolate curls, each slice is as stunning as it is indulgent — the perfect centerpiece for any dessert table.
Why You’ll Love This Recipe
This cheesecake is rich, silky, and packed with layers of flavor. The pistachio adds a unique nuttiness that perfectly complements the smooth tang of cream cheese and the deep sweetness of chocolate and caramel. With no oven required, it’s simple to prepare ahead and chill until you’re ready to impress. Whether you’re serving guests or treating yourself, these slices are a luxurious yet achievable dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Base:
- digestive biscuits or cookies, crushed
- melted butter
Cheesecake Layer:
- cream cheese, softened
- pistachio paste
- sugar
- whipping cream
- vanilla extract
Topping:
- chocolate syrup
- caramel sauce
- pistachio cream (for piping)
- chocolate curls
Directions
- In a bowl, mix crushed digestive biscuits with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the base of a lined or greased square or rectangular pan. Chill in the fridge for at least 30 minutes.
- In another bowl, whip together the cream cheese, pistachio paste, sugar, vanilla extract, and whipping cream until smooth and creamy.
- Spread the pistachio cheesecake mixture evenly over the chilled cookie base. Smooth the top with a spatula.
- Chill for at least 4 hours, or until fully set.
- Once set, drizzle chocolate syrup and caramel sauce across the top in a ripple pattern.
- Pipe dots or swirls of pistachio cream and garnish with chocolate curls.
- Slice into even bars or squares and serve chilled.
Servings and timing
Servings: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: 360 kcal per slice
Variations
- Nut-Free Option: Use almond extract and a basic cheesecake mix if pistachio paste is not suitable.
- Biscuit Base Swap: Use graham crackers, Biscoff, or chocolate cookies for different base flavors.
- Extra Crunch: Mix crushed pistachios into the base or sprinkle on top.
- Mini Servings: Set the cheesecake in muffin tins with liners for individual bites.
- Fruit Accent: Add raspberries or a berry compote on top for tartness and color contrast.
Storage/Reheating
Store cheesecake slices in an airtight container in the refrigerator for up to 4 days. These are not suitable for freezing due to the delicate texture of the no-bake filling and toppings.
FAQs
Can I make this without pistachio paste?
You can substitute with almond or hazelnut paste, but pistachio gives the most authentic flavor and color.
What type of cream cheese is best?
Full-fat cream cheese is ideal for a rich, smooth texture that sets well when chilled.
Can I use store-bought pistachio cream for piping?
Yes, as long as it’s thick enough to hold its shape when piped.
How do I make clean slices?
Use a hot, sharp knife and wipe it clean between each cut for neat edges.
Is this cheesecake overly sweet?
No, the sweetness is balanced by the nutty pistachio and slight tang from the cream cheese.
Can I add gelatin to help it set?
If desired, a small amount of dissolved gelatin can be added to the filling for extra firmness, especially in warm climates.
What chocolate works best for the curls?
Use a semi-sweet or dark chocolate bar. Use a vegetable peeler or grater to make the curls.
Can I add food coloring for a greener look?
Yes, a drop of natural green food coloring can enhance the pistachio hue if needed.
How long does this need to chill?
A minimum of 4 hours is recommended, but overnight chilling yields the best texture.
What can I serve with these slices?
Serve with espresso or tea to balance the richness, or a dollop of lightly whipped cream on the side.
Conclusion
Pistachio & Ripple Cookie Cheesecake Slices are a luxurious, no-bake dessert that marries creamy texture, nutty richness, and decadent toppings. Beautiful to serve and easy to make, they’re perfect for special occasions, celebrations, or whenever you want to impress without turning on the oven. Each slice is a visual and flavorful treat that delivers on every level.
Pistachio & Ripple Cookie Cheesecake Slices
A buttery cookie base topped with creamy pistachio cheesecake, striped with rich chocolate and caramel ripples, and finished with a silky chocolate curl.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 1 1/2 cups digestive biscuits or cookies, crushed
- 1/3 cup melted butter
- 250g cream cheese, softened
- 1/2 cup pistachio paste
- 1/4 cup sugar
- 1/2 cup whipping cream
- 1 tsp vanilla extract
- Chocolate syrup (for topping)
- Caramel sauce (for topping)
- Pistachio cream (piped, for topping)
- Chocolate curls (for topping)
Instructions
- Combine crushed digestive biscuits with melted butter and press evenly into the base of a lined pan. Chill in the refrigerator while preparing the filling.
- In a mixing bowl, beat softened cream cheese, pistachio paste, sugar, whipping cream, and vanilla extract until smooth and creamy.
- Spread the pistachio cheesecake mixture over the chilled base, smoothing out the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Once set, decorate with piped pistachio cream, drizzles of chocolate syrup and caramel sauce.
- Top with chocolate curls. Slice into portions and serve chilled.
Notes
- Use high-quality pistachio paste for best flavor and color.
- To slice cleanly, dip a sharp knife in hot water and wipe between cuts.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg