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
Units
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- 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