This no-bake vegan pistachio cheesecake is delicious. With a buttery pistachio biscuit base, creamy pistachio cheesecake filling topped with whipped cream and chopped pistachios, it’s easy to make, no-bake, absolutely delicious and easily made gluten-free!
No-Bake Vegan Pistachio Cheesecake
Introducing THE BEST EVER no-bake vegan pistachio cheesecake! A delightful dessert that’s as fresh as it is super creamy. Made without any animal products, this cheesecake features a smooth and creamy filling made from cashews and cream cheese cheese, complemented by the rich, nutty flavour of pistachio butter. The no-bake method ensures that the ingredients retain their vibrant, natural tastes and textures! It also features a buttery biscuit base, containing ground pistachios for even more nutty flavour. This cheesecake is not only a feast for the taste buds but also a refreshing and indulgent treat that satisfies every craving.
Looking for more pistachio recipes, check out my Vegan Pistachio Cream Croissants, Vegan Pistachio Sheet Cake, Vegan Pistachio Pinwheel Cookies and Mini Pistachio Tartlets. I also have BEST VEGAN RECIPES IN MY BAKING BOOK!
Why you’ll love this cheesecake recipe
There are so many reasons why you need to make this cheesecake recipe, I’ve jotted some of the main points below:
- Vegan friendly – This recipe is 100% vegan / plant based, and doesn’t contain any animal derived ingredients.
- Easily made gluten-free – Switch out wheat biscuits, and use gluten-free ones to make this recipe gluten-free and suitable for Coeliacs.
- Full of real pistachios – From base to toppings, this cheesecake is cram packed with real pistachio nuts and pistachio butter.
- No baking required: Saves time, energy, making it the perfect dessert when you don’t want to use an oven.
- Satisfying texture: Ultra smooth and creamy texture mimics traditional cheesecake, satisfying cravings without any heaviness.
- Easy to make: A simple and straightforward recipe that doesn’t require any advanced cooking skills or complex techniques!!
Layers of this cheesecake:
My no-bake pistachio cheesecake has 2 main layers and a optional cream topping. Here’s a quick breakdown of the layers:
- Crust layer: A buttery biscuit base made from biscuits, melted butter and ground pistachios is the perfectly sweet, crunchy and delicious base for the cheesecake layer to fit on top of. Easily make this recipe gluten-free by using wheat-free / gluten-free biscuits.
- Cheesecake layer: The BEST EVER no-bake cheesecake, made using cashew nuts, cream cheese and pistachio butter, it’s bright, vibrant and naturally coloured. It melts in the mouth and is perfectly nutty, decadent, flavourful and indulgent.
- Cream layer: This is optional but really adds to the overall creaminess of the dessert. The white colour also pairs beautifully with the pistachio green cheesecake filling making it a appealing dessert. Top off the dessert with a load of ground pistachios and you have a winning dessert option right here!
No-Bake Pistachio Cheesecake FAQ
Can I make this recipe gluten-free?
- Yes! By using gluten-free biscuits or cookies, for the crust and ensuring that all other ingredients are gluten-free / free from wheat, you can make a gluten-free version, which is also suitable for Coeliac’s.
How to enhance the pistachio flavour in the dessert?
- To enhance the overall pistachio flavour in this cheesecake recipe, use a high-quality pistachio paste / butter and fresh pistachio nuts. I’ve linked the exact ‘vegan friendly’ pistachio butter I use here.
Where to buy dairy-free white chocolate?
- My go-to vegan white chocolate is supermarket own brand like Sainsburys Deliciously Free From White Chocolate or ASDA free from white chocolate. Brands such as Moo Free Chocolates and iChoc have amazing vegan white chocolate which melt great!
Can I make the cheesecake in advance?
- This cheesecake is best made and allowed to set / chill in the fridge overnight. This ensures the filling has set as it ultra smooth, creamy and delicious.
How do I store the cheesecake?
- Store your cheesecake in the fridge, covered with grease proof paper or cling film / plastic wrap. It will last for appropriately 4-5 days. You can also freeze cheesecake for up to 3 months by wrapping it tightly in plastic wrap and then in some foil.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Vegan Pistachio Cheesecake
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
THE BEST thick and creamy No-Bake Vegan Pistachio Cheesecake, filled with creamy pistachio butter, topped with whipped cream. SO GOOD!
Ingredients
Ingredients for the base
- 300g of digestive biscuits (you can use gluten-free)
- 150g of dairy-free butter / margarine
- 50g of pistachio nuts (ground)
Ingredients for the cheesecake filling
- 200g of cashew nuts (See step 1 for details)
- 500g of dairy-free / vegan cream cheese
- 100g of pistachio butter
- 100g of dairy-free white chocolate (melted)
- 2 teaspoons of vanilla extract
- 60g of coconut cream (thick white cream from a can of coconut milk)
- 100g of icing / powdered sugar
Ingredients for the topping
- 220ml of dairy-free whipping cream
- Chopped pistachios
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Blitz the pistachio nuts in a small food processor or blender until ground / fine.
- Add the biscuits and ground pistachios to a blender / food processor and blend until fine. Pour the pistachio & biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, pistachio butter, melted white chocolate, vanilla, coconut cream and icing sugar. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the mixture into the tin. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
Method (decorating)
- Add the whipping cream into a bowl of a stand mixer fitted with balloon whisk attachment (or in a bowl with electric hand whisk). Whip up the cream until its at soft peaks.
- Spoon the whipped cream on-top of the cheesecake, use the back of a spoon to create a swirly effect or spatula for a smooth finish.
- Top the cheesecake with a generous layer of ground pistachio nuts. You can even serve with a drizzle of pistachio butter mixed with some melted white chocolate (pistachio cream)!
- Slice, serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
- Prep Time: Overnight
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
La traduction svp merci 🙏🏻
absolutely incredible!!!! Best cake I’ve ever had in my life!!
Author
OMG thank youuuuu 😀 I am over the moon you enjoyed lovely xx
The best recipe for pistachio cheesecake! The quantities were spot on and made the cake rich- perfect for portion control. I over baked the pistachios when making the butter and so I didn’t get a nice green colour, rather a brown colour but the flavour was there. Could you recommend best brand of pistachios as the one I bought on Amazon (Pattu) didn’t have strong pistachio flavour. Thank you for sharing this recipe. Would be great if you could share a red velvet cheesecake recipe 😉