Growing up, pistachio halawa wrapped in Arabic bread was my go-to treat, a savoury and sweet delight that marked many of my childhood evenings. Inspired by these memories, I’ve created the no bake Halawa Cheesecake, a dessert that encapsulates both the comfort of home and the richness of tradition. This no-bake delight is not only a nod to my personal history but also a testament to the simplicity and elegance of combining pistachios with creamy cheesecake.
No-Bake, No Fuss – Following the success of my other no-bake desserts, like the no-bake biscuit cake and the silky, rich Nutella galore cheesecake, this Halawa Pistachio Cheesecake stands out with its unique Middle Eastern twist. Utilising simple kitchen tools like a KitchenAid or a handheld offset spatula and a unique rectangular cake tin, this recipe promises perfect slices of creamy, nutty goodness. It’s an easy-to-make dessert that impresses at any gathering, echoing the ease and deliciousness of my no-bake Turkish delight custard.
Step 1. Prepare the Crust
Mix the crushed biscuits with the brown sugar and melted butter until well combined. Press the mixture into the bottom of your tin, ensuring it's compact and even. Chill in the fridge while you prepare the creamy mixture.
Step 2. Make the Cheesecake Filling
In a large bowl, whip the cream until soft peaks form. Transfer to a small bowl and set aside.
Using the same large bowl, beat the cream cheese, white sugar, and icing sugar together until smooth and fluffy. Add the sour cream, vanilla extract, and lemon zest to the cream cheese mixture. Blend with the mixer for about one minute until well combined.
Gently fold the whipped cream back into the creamy mixture until fully incorporated.
Step 3. Prepare the Pistachio and Halawa Layer
Combine the ground pistachios with white sugar, rosewater, and crumbled pistachio halawa. Mix well to ensure it's well combined
Step 4. Assemble the Cheesecake
Pour half of the cheesecake filling over the biscuit base and smooth it out using a spatula.
Evenly spread the pistachio halawa crumble over the filling to create a thin, even layer. Reserve some of the crumble for garnish later.
Next, carefully layer on the remaining cheesecake filling, and avoid mixing it through with the pistachio layer underneath. Allow the cheesecake to set by chilling in the fridge for a minimum of 4 hours, or for best results, leave it overnight.
Once set, cut the cheesecake into equal squares and garnish them in a chessboard fashion with the reserved halawa pistachio filling alternating so that every other square has a topping.
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