A rich, ultra-creamy baked cheesecake with a buttery biscuit base and a smooth pistachio filling made in the Thermomix. It has a delicate nutty sweetness, gorgeous pale green colour, and that perfect melt-in-your-mouth texture. Ideal for dinner parties… or “I deserve this” nights.
Prep: 20 minutes
Bake: 60 minutes
Cooling & Chill: 5+ hours
Total: About 6–7 hours (mostly chilling)
Ingredients
Base
- 200 g plain sweet biscuits (digestive style)
- 100 g unsalted butter, melted
Filling
- 250 g shelled unsalted pistachios
- 500 g full-fat cream cheese, room temperature
- 150 g caster sugar
- 200 g thickened cream
- 3 large eggs
- 1 tsp vanilla extract
- Pinch salt
Optional garnish:
- Extra chopped pistachios
- Whipped cream
Instructions (Thermomix)
Step 1 – Prepare Tin
- Preheat oven to 160°C (fan 140°C)
- Line a 20–22 cm springform tin
- Wrap base with foil if using water bath (optional but recommended)
Step 2 – Make the Base
- Add biscuits to bowl
👉 10 sec / Speed 8 - Add melted butter
👉 10 sec / Speed 4
Press mixture firmly into tin base.
Chill in fridge 15 minutes.
Step 3 – Make Pistachio Paste
- Add pistachios to bowl
👉 20 sec / Speed 8 - Scrape down
👉 20 sec / Speed 6
Blend until smooth and paste-like.
Step 4 – Make Filling
Add to bowl:
- Cream cheese
- Sugar
- Cream
- Eggs
- Vanilla
- Salt
Mix:
👉 30 sec / Speed 4
Scrape and mix again if needed until silky smooth.
Do not overmix (avoid too much air).
Step 5 – Bake
Pour filling over chilled base.
Tap tin gently to remove air bubbles.
Bake:
👉 55–65 minutes
Centre should still slightly wobble.
Turn oven off, leave door slightly open, cool inside 1 hour.
Step 6 – Chill
Refrigerate at least 4 hours, preferably overnight.
💚 Why We Love This Recipe
Ultra creamy texture
Beautiful natural pistachio flavour
Not overly sweet
Perfect make-ahead dessert
Looks impressive but easy in Thermomix
🧊 Storage
- Fridge: Up to 5 days, covered
- Freezer: Up to 2 months (slice before freezing)
- Best served slightly chilled, not ice cold
💡 Pro Tips
✨ Use room temperature cream cheese — prevents lumps
✨ Don’t overbake — wobble = creamy
✨ For brighter green colour, add a tiny drop natural food colouring
✨ For extra flavour, lightly toast pistachios before blending
🥗 Nutrition (Approx. per slice – 12 slices)
Calories: ~420 kcal
Fat: 32 g
Carbs: 25 g
Protein: 9 g
(Numbers may vary based on brands used.)
