This creamy no-bake cheesecake couldn't be simpler to make. Rich with white chocolate and topped with sweet mango, passion fruit and toasted pistachios, it's somehow intense and the perfect palate cleanser all at once. Vary the fruit topping or sub in hazelnuts or macadamias in the base for a delicious twist.
Ingredients
65g shelled pistachio nuts, divided
125g digestive biscuits
60g unsalted butter, melted and cooled slightly
280g full fat cream cheese
125g Greek yoghurt
175g white chocolate, melted and cooled slightly
1 small ripe mango, peeled and cubed
pulp & seeds from 2 passion fruit
Instructions
Line the base of an 18cm round, loose bottomed cake tin with baking parchment.
Set aside 1 tbsp pistachios, to decorate. In a blender, blitz the remaining pistachios and digestives to a fine breadcrumb consistency. Stir in the melted butter then press into the base of your prepared tin.
In a large bowl, whisk together the cream cheese, yoghurt and melted chocolate until smooth. Spread evenly over the biscuit base then refrigerate for a minimum of 6 hours.
When ready to serve, stir together the mango and passion fruit. Roughly chop the reserved pistachios. Turn the cheesecake out of the tin then top with mango and sprinkle with the pistachios. Cut into wedges and serve.
Will keep in an airtight container in the fridge for 2 - 3 days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2018/04/10/mango-pistachio-cheesecake/