This dessert features a buttery cookie crust layered with pistachio butter and crispy toasted phyllo pieces, topped with a thick chocolate pistachio cheesecake and crushed pistachios.
Inspired by the FIX bars, this cheesecake starts with a buttery cookie base layered with pistachio butter and crunchy toasted phyllo pieces. Topped with a rich chocolate pistachio cheesecake and sprinkled with crushed pistachios, every bite is creamy, crispy, and full of nutty flavor.
To make it, we toast phyllo pastry in butter until golden and crispy. Then, we mix in pistachio butter and press this mixture onto the cookie base. Finally, we cover it with a thick, creamy chocolate cheesecake and a sprinkle of crushed pistachios, letting it set before slicing.
Pistachio Crunch Chocolate Cheesecake
Ingredients
Base:
- 2½ cups chocolate biscuits ground to fine crumbs (e.g., Oreos)
- ½ cup dairy-free or regular butter melted
Filling:
- 1 cup pistachio butter
- 1 tbsp butter dairy-free or regular
- 7 oz filo pastry sheets cut into small pieces
Cheesecake:
- 1 cup dairy-free or regular heavy cream
- 14 oz dairy-free or regular full-fat cream cheese at room temperature
- 3½ oz dark chocolate melted
- ¾ cup powdered sugar
- ½ cup pistachio butter
Instructions
Prepare the Base:
- Line and lightly grease a 7-inch springform pan with parchment paper.
- Mix the melted butter with the ground biscuits until well combined. Press this mixture into the bottom of the prepared pan. Refrigerate while you prepare the filling.
Make the Filling:
- Heat the butter in a frying pan and add the cut filo pastry pieces. Fry until golden and crispy.
- Transfer the crispy filo pieces to a bowl and let them cool for about 15 minutes.
- Add the pistachio butter to the cooled filo pieces and mix until well combined.
- Press this mixture on top of the biscuit base and return it to the fridge.
Prepare the Cheesecake Layer:
- Whip the cream until soft peaks form.
- Add the cream cheese and powdered sugar to the whipped cream and mix until combined.
- Whip in the melted chocolate and pistachio butter until the mixture is smooth and creamy.
- Spread this cheesecake mixture on top of the pistachio layer.
Finish and Set:
- Sprinkle the top with crushed pistachios and drizzle with additional pistachio butter if desired.
- Refrigerate the cheesecake overnight to set.
Serve:
- Slice and enjoy!