Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Tip the pistachios onto a small baking tray and toast in the oven for 8-10 minutes, then cool. Alternatively, they can be toasted in a dry frying pan for a few minutes, stirring frequently. Gently melt the butter for the base, either in a small pan on the hob or in the microwave, and set aside to cool.
2. Put the biscuits and 50g of the toasted pistachio kernels into a food processor and blitz until you have a rough crumb
   consistency. Add the melted butter and pulse briefly to combine – keep it quite chunky. Divide the mixture evenly between 6 glasses or large ramekins (don’t compress it too heavily), then chill for 10 minutes.
3. For the cheesecake mix, add all the ingredients to a food processor and whiz until combined and smooth. Spoon the mixture on top of the cheesecake base; tap the bottoms on a hard surface to remove any bubbles. Chill for at least 1 hour or up to 2 hours.
4. Crush the remaining toasted pistachios to a rough crumb consistency (use a pestle and mortar or put the nuts in a plastic food bag and bash them with a rolling pin). Scatter on the top of the cheesecakes just before serving.