Pistachio Crunch Chocolate Cheesecake
This dessert combines a buttery biscuit base with layers of pistachio butter, crispy toasted filo pieces, and a rich chocolate pistachio cheesecake, all topped with crushed pistachios. It's creamy, crispy, and bursting with a delightful nutty flavor.
Ingredients
Base:
- 2 ½ cups chocolate cookies ground to fine crumbs (like Oreos or bourbon biscuits)
- 7 tbsp dairy-free or regular butter melted
Filling:
- ¾ cup pistachio paste or butter
- 1 tbsp butter
- 7 oz filo pastry sheets cut into small pieces
Cheesecake:
- 1 cup cold dairy-free or regular heavy cream
- 14 oz dairy-free or regular full-fat cream cheese room temp
- 3.5 oz dark chocolate melted
- ¾ cup powdered sugar
- ⅓ cup pistachio butter
Instructions
- Line and lightly grease a 7-inch springform pan with parchment paper.
- Mix the melted butter with the ground cookies until combined. Press this mixture into the bottom of the pan and chill in the fridge while you prepare the filling.
- Heat the butter in a frying pan, then add the filo pieces. Fry until they’re golden and crispy. Transfer them to a bowl and let them cool for about 15 minutes. Mix in the pistachio butter until well combined.
- Press the filo mixture onto the biscuit base and return it to the fridge while you make the cheesecake.
- Whip the cream until soft peaks form, then add the cream cheese and powdered sugar. Continue whipping until combined, then mix in the melted chocolate and pistachio butter until smooth and creamy. Spread this over the pistachio layer.
- Sprinkle the top with crushed pistachios and a drizzle of pistachio butter. Let the cheesecake set in the fridge overnight.
- Slice and enjoy!