No-Bake Pistachio Rosewater Delight

Middle Eastern · Summer · 30 min · Serves 8 · By Lesapor Test Kitchen

This no-bake pistachio and rosewater dessert captures the essence of Middle Eastern flavors. Perfect for summer gatherings, it combines creamy textures with nutty and floral notes, offering a delightful end to any meal. Minimal effort and maximum flavor.

Ingredients

• 200 g digestive biscuits, crushed
• 100 g unsalted butter, melted
• 300 ml heavy cream
• 100 g cream cheese, softened
• 50 g powdered sugar
• 1 tablespoon rosewater
• 100 g pistachios, finely chopped
• 1 teaspoon vanilla extract

Method

1. In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix well until the mixture resembles wet sand.
2. Press the biscuit mixture into the base of an 8-inch springform pan to form an even layer. Refrigerate while preparing the filling.
3. In a large bowl, beat the heavy cream until soft peaks form. Set aside.
4. In another bowl, beat the cream cheese, powdered sugar, rosewater, and vanilla extract until smooth and creamy.
5. Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in half of the chopped pistachios.
6. Spoon the cream mixture over the chilled biscuit base and smooth the top. Sprinkle the remaining pistachios over the top for garnish.
7. Refrigerate for at least 2 hours or until set. Serve chilled.