Matcha and Pistachio No Bake Cheesecake

Who's got time to bake? Not us, and probably not you either. This No Bake Matcha Pistachio Cheesecake will have you the talk of the town (if you can bear to part with a slice!). The base? A crunchy, peanut-butter-infused masterpiece. And the filling is where it’s at with cream cheese, mascarpone, and a dollop of honey whisked with beauty-boosting Collagen Matcha Latte. Top it off with pistachios, and voila, you've got yourself a dessert that's almost too pretty to eat. Almost.

Ingredients

PANTRY ITEMS

For the base:

300g healthy digestive style biscuits (store bought)

70g salted butter

¼ cup peanut butter

For the cheesecake:

250g cream cheese

250g mascarpone cheese

¼ cup honey

50g pistachios

NUTRA ORGANICS PRODUCTS

2 tbsp Collagen Matcha Latte

Method

Melt butter on stovetop until it becomes a golden brown colour, remove from heat then add in peanut butter and mix until melted together
Add to crumbled biscuits then mix to combine. Pour into a cake mould, springform or lined with baking paper
Add cream cheese and mascarpone to a bowl and beat to combine. Add honey and matcha powder, beat until smooth and combined
Pour cheesecake mixture onto base and smooth out. Set for 5 hours or overnight
Top with chopped toasted pistachios and a drizzle of hone

Servings: 8
Ready in: 30 min + 5 hours setting time
Difficulty level: easy peasy