Pistachio Crunch Chocolate Cheesecake
- Yield: 9 1x
- Category: Dessert
Ingredients
Scale
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!
