Some places stay with you long after you’ve left. Sicily is one of them. The markets piled high with pistachios from Bronte, the smell of jasmine in the evening air, the way every meal feels like it was made with complete and utter love. I’m heading back in a few weeks and I genuinely cannot wait – but until then, this cheesecake is keeping the dream alive in my kitchen.
It has everything I love about Sicilian flavours: rich, slightly sweet pistachio, the sharp brightness of fresh raspberry, and a creamy filling that feels indulgent without being heavy. No oven required. No stress. Just a beautiful, show-stopping dessert that comes together in under 30 minutes and needs nothing more than a few hours in the fridge.
Why This Combination Works So Well
Pistachio and raspberry is one of those pairings that is addictive once you try it. The pistachio spread — I use the one from The Cake Decorating Company — gives the filling a richness and depth that plain cheesecake simply doesn’t have. The raspberries cut straight through that richness with their sharpness, keeping every mouthful feeling fresh.
The base is classic with crushed digestive biscuits and melted butter – simple, reliable, and the perfect contrast to the creamy filling above it. Don’t be tempted to skimp on pressing it down firmly into the tin. A well-packed base is what holds the whole thing together when you slice it. If you’re under time pressure, you can put the base in the freezer for 10-15 minutes to fully set.
A Note on the Pistachio Spread
The pistachio spread from The Cake Decorating Company is worth seeking out for this. That said, if you can’t get hold of it, any good quality pistachio cream will work. Avoid anything too oily or loose, as it can affect the set of the filling.
No-Bake Pistachio Raspberry Cheesecake
Makes one 8-inch cheesecake · Serves 10–12
Biscuit Base
- 300g digestive biscuits
- 150g unsalted butter or baking spread, melted
Cheesecake Filling
- 400g full-fat soft cream cheese, room temperature
- 300ml double cream, cold
- 75g icing sugar, sifted
- 100g pistachio spread
- 50g pistachios, roughly chopped
Mascarpone Cream
- 150g cold mascarpone
- 250ml cold double cream
- 3 tbsp icing sugar
- Vanilla extract, to taste
Decoration
- Fresh raspberries
- Chopped pistachios
- Crushed fresh raspberries (folded through the mascarpone cream)
Method
The Base
- Blitz the digestive biscuits in a food processor until you have fine crumbs, or bash them in a sealed bag with a rolling pin.
- Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press firmly into the base of a lined 8-inch springform tin. Use the back of a spoon or the base of a glass to compact it into an even layer. Refrigerate while you make the filling.
The Filling
- Beat the cream cheese and icing sugar together until smooth. Add the pistachio spread and mix until fully combined and evenly coloured.
- In a separate bowl, whip the cold double cream to soft peaks.
- Fold the whipped cream gently into the cream cheese mixture in two additions, being careful not to knock out the air. The filling should be thick, smooth, and hold its shape.
- Fold through the chopped pistachios.
- Spoon the filling onto the chilled biscuit base and smooth the top with a palette knife or the back of a spoon. Refrigerate for a minimum of 6 hours, or overnight for the best results.
The Mascarpone Cream
- Using a chilled bowl, whip the cold mascarpone and cold double cream together with the icing sugar and vanilla. Whisk until stiff, spreadable peaks form – stop as soon as it holds its shape. Over-whipping mascarpone cream can make it grainy.
- Crush a small handful of fresh raspberries and fold them through the mascarpone cream for a rippled, blush-pink effect and a hit of berry flavour.
Finishing
- Transfer the set cheesecake to a serving plate or cake stand and remove the springform collar carefully.
- Pipe the mascarpone cream over the top using a Wilton 6B tip.
- Decorate with fresh raspberries and a scattering of roughly chopped pistachios. Serve immediately or keep refrigerated until ready to serve.
Notes & Tips
- Full-fat cream cheese is non-negotiable here – reduced fat versions hold too much water and the filling won’t set properly.
- The cheesecake needs at least 6 hours to set, but overnight is always better. It slices much more cleanly when it’s had time to firm up fully.
- Make the mascarpone cream on the day of serving – it doesn’t keep well once whipped.
- The set cheesecake (without the mascarpone topping) will keep in the fridge for up to 3 days.
- This cheesecake is best served cold, straight from the fridge.
No-Bake Cheesecake Questions, Answered
Why isn’t my no-bake cheesecake setting? The most common reason is under-whipped cream or using a low-fat cream cheese. Make sure your double cream is whipped to soft peaks before folding it in, and always use full-fat cream cheese. The cheesecake also needs adequate time in the fridge – don’t rush it.
Can I make this cheesecake ahead of time? Yes – and I’d actively encourage it. The filling sets better and slices more cleanly after a full night in the fridge. Make the mascarpone cream and decorate on the day of serving.
Can I use a different biscuit for the base? Digestives are the classic for a reason, but ginger nut biscuits work really well here too and add a subtle warmth that complements the pistachio beautifully. Oreos (cream removed) also work if you want a darker, more chocolatey base.
Can I freeze this cheesecake? The cheesecake filling freezes well – freeze it without the mascarpone topping, well wrapped, for up to one month. Defrost overnight in the fridge and decorate before serving.
Where can I buy pistachio spread in the UK? The Cake Decorating Company sells it online and it’s well worth ordering. Some specialist delis and Italian food shops also stock pistachio cream – it’s increasingly easy to find. Avoid supermarket own-brand nut butters as the flavour and texture aren’t quite the same.
One Last Thing
Sicily taught me that the best food is always the simplest – the best ingredients, treated well, without overcomplicating things. This cheesecake follows that principle exactly. Pistachio, raspberry, cream. A biscuit base. A little patience in the fridge.
It’s become one of those recipes I find myself making on repeat, and every single time I plate it up I think of Bronte pistachios and sunshine and the kind of slow lunches that stretch into the late afternoon. If you make it, I hope it takes you there too – even just for a moment.
And if you’re heading to Sicily yourself this year, watch this space. A full guide is coming very soon. 🌿
