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No‑Bake Pistachio White Chocolate Cheesecake

Recipe by Janne de Mol on InstagramAdded 1 August 2026.

30 minutes to prep. A silky, no‑bake cheesecake that blends creamy Philadelphia cheese with sweet white chocolate and a fragrant pistachio swirl. A crunchy Lotus cookie crust adds texture, while a glossy pistachio‑white‑chocolate glaze finishes the dessert with a luxurious shine. Ready in just a few hours, it’s perfect for an elegant yet effortless treat.

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No‑Bake Pistachio White Chocolate Cheesecake by Janne de Mol, a frame from the Instagram video

Method

  1. Crush the Lotus cookies into fine crumbs using a food processor or a sealed bag and rolling pin.

    Kitchen notes · Added by ReelsMeals: The cookies become fine crumbs. Crush until the crumbs are uniform so the crust presses together.

  2. Mix the crumbs with melted butter until fully combined.

  3. Press the crumb mixture into the bottom of a springform pan and refrigerate for 10 minutes.

    Kitchen notes · Added by ReelsMeals: The crust is chilled and beginning to set. Press the crumbs into an even layer before chilling.

  4. Melt 250 g white chocolate in a double boiler, then let it cool to room temperature.

    Kitchen notes · Added by ReelsMeals: The melted chocolate is smooth. Let the chocolate cool before mixing it into the cheese.

  5. Beat the cream cheese until smooth, then blend in the cooled white chocolate and pistachio cream.

  6. Whip the heavy cream to stiff peaks and fold it gently into the cheese mixture.

    Kitchen notes · Added by ReelsMeals: The cream holds stiff peaks. Fold gently to retain the whipped cream's air.

  7. Spread the filling over the chilled crust, smooth the surface, and refrigerate for at least 2 hours.

  8. For the topping, melt pistachio spread, 40 g white chocolate, and neutral oil together until liquid.

  9. Cool the glaze slightly, then pour it over the cheesecake and smooth it out.

    Kitchen notes · Added by ReelsMeals: The glaze spreads smoothly over the cheesecake. Let it cool slightly so it remains pourable while spreading.

  10. Refrigerate the cheesecake for another 2 hours to set the topping.

  11. Optionally, sprinkle pistachio nuts on top before serving.

Tips while you cook

Chill the crust
After pressing the crumb‑butter mixture into the pan, refrigerate it for 10 minutes before adding the filling.
Cool melted white chocolate
Melt the white chocolate, then let it reach room temperature before blending it with the cream cheese.
Fold whipped cream gently
When incorporating the whipped heavy cream, fold it lightly.
Let glaze thicken slightly
Allow the pistachio‑white‑chocolate glaze to cool about 5 minutes.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Janne de Mol’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Janne de Mol and want this changed? Email [email protected].

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Cheesecake, 21 ways

21 creators posted their own. Most use eggs and cream cheese.

  1. Josh Gale40 min6 ingr.Only this one uses greek yogurt
  2. itzpmartin10 min7 ingr.Only this one uses chocolate protein powder, stevia and crackers
  3. Thomas Colin1 hr6 ingr.Oven
  4. Janne de Mol30 min9 ingr.Only this one uses lotus cookies, philadelphia cream cheese and pistachio spread
  5. On est Gourmands20 min8 ingr.Only this one uses biscuits, pistachio paste and pistachio praline
  6. Willys Kitchen30 min10 ingr.Only this one uses mango puree, coconut milk and lime juice
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