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Slice of pistachio cheesecake on a side plate

No-Bake Vegan Pistachio Cheesecake


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Description

THE BEST thick and creamy No-Bake Vegan Pistachio Cheesecake, filled with creamy pistachio butter, topped with whipped cream. SO GOOD!


Ingredients

Units Scale

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)

  1. 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.
  2. Blitz the pistachio nuts in a small food processor or blender until ground / fine.
  3. Add the biscuits and ground pistachios 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)

  1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
  2. 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 an 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.
  3. Pour the mixture into the tin. Tap the cheesecake onto the worktop to remove any air bubbles.
  4. Place into the fridge overnight to set.
  5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).

Method (decorating)

  1. 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.
  2. 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.
  3. 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)! 
  4. 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