No-Bake Pistachio Vanilla Cheesecake

Place the biscuits in a zip‑top bag and crush them with a rolling pin until they become fine crumbs (or pulse in a food processor).

Transfer the crumbs to a bowl, add the melted butter, and stir until the mixture is evenly coated.

Press the crumb‑butter mixture firmly into the bottom of a 20‑cm springform pan to form an even base; chill in the refrigerator while you prepare the fillings.

In a separate bowl, combine pistachio paste, pistachio praline, and crêpes dentelle; whisk until the mixture is smooth and homogeneous.

Spread the pistachio mixture evenly over the chilled biscuit crust and return the pan to the refrigerator to set briefly (about 10 minutes).

In a large mixing bowl, beat the room‑temperature cream cheese until smooth and creamy, then fold in the pistachio cream until fully incorporated.

Gently fold the cold whipped cream into the cheese mixture, taking care not to deflate it, until the filling is light and uniform.

Pour the cream filling over the pistachio layer, smoothing the top with a spatula.

Refrigerate the assembled cheesecake for at least 4 hours, or until firm, before serving.