Pistachio and raspberry no-bake cheesecake

• 200g digestive biscuits
• 80g unsalted butter, melted
• 500g full-fat cream cheese, room temperature
• 100g powdered sugar
• 150g pistachio paste
• 300ml heavy cream, chilled
• 5 ml vanilla extract
• 150g fresh raspberries
• 100g white chocolate chips
• 50g pistachio butter (for topping)
• Whole biscuits for decoration

1. Crush the digestive biscuits into fine crumbs and mix thoroughly with the melted butter.
2. Press the mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator for 30 minutes.
3. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
4. Fold in the pistachio paste and vanilla extract until well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
6. Scatter fresh raspberries over the chilled biscuit base, then pour the cheesecake filling over them, smoothing the top with a spatula.
7. Melt the white chocolate and pistachio butter together in a microwave-safe bowl in 20-second increments until smooth.
8. Pour the pistachio ganache over the cheesecake and spread evenly.
9. Refrigerate for at least 6 hours, preferably overnight, to set completely.
10. Before serving, garnish with upright biscuits as shown in the image.

Serve chilled with a dollop of whipped cream or a drizzle of raspberry coulis to enhance the tartness. Pairs beautifully with a cup of espresso or a light dessert wine.