Deliciously creamy Mini Vegan Pistachio Cheesecakes with a pistachio biscuit base, pistachio and rose no-bake cheesecake filling topped with a pink whipped cream rose and edible dried rose petals. They’re fun to make, free from eggs, dairy and tofu! Perfect fun treat for Spring / Summer!
This recipe has been made in collaboration with Belvoir Farms. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Mini Vegan Pistachio Cheesecakes
Delicate, dreamy, and creamy, these Vegan No-Bake Pistachio and Rose Cheesecakes are a feast for both the eyes and the palate. Infused with the floral aroma of Belvoir Farm Elderflower and Rose Cordial and the rich, nutty flavour of pistachios, each mini cheesecake is a perfect balance of elegance and indulgence. With absolutely no baking required and completely dairy-free, they’re as simple to make as they are stunning to serve, ideal for special occasions like Birthdays, Mothers Day or a touch of everyday luxury. You’ll love them!
Looking for more pistachio recipes? Check out my:
- Viral Vegan Pistachio Cake
- Vegan Pistachio Cream Cookies
- No-Bake Pistachio Truffles
- Easy Vegan Pistachio Crispy Cups
- The BEST Vegan Pistachio Tiramisu
Why you’ll love these cheesecakes
- 100% Vegan – Creamy and dreamy, without the use of any animal derived ingredients!
- No-Bake – No oven? No problem. Chill and set, that’s it!
- Floral & fancy – A subtle hint of rose adds an elegant, aromatic twist. They’re also topped with a rose swirl, simply beautiful!
- Super nutty – Pistachios bring a rich, earthy flavour and a gorgeous, natural green colour.
- Creamy texture – Silky and smooth with just the right amount of firmness. They melt in the mouth, and explodes with flavour.
- Beautiful – Eye catching presentation with minimal effort.
- Real pistachio flavour – Made using whole pistachio nuts and pistachio butter for a gorgeous green colour and the most incredible flavour! If you love pistachio nuts.. this is a dessert for you!
Layers to these mini pistachio cheesecakes
These cheesecakes have a few layers, so here’s a quick breakdown:
- Buttery biscuit base: Base contains 3 simple ingredients- biscuits, dairy-free butter and pistachio nuts. The nuts add to the early taste and speckled green colour.
- Pistachio cheesecake filling: A creamy no-bake cheesecake with pistachio butter and a subtle rose flavour. I used the Belvoir Farms Elderflower and Rose Cordial which is fantastic for adding different flavours into bakes. The rose really shines through and creates an elegent and floral flavour which compliments the pistachios perfectly.
- Pink cream: Silky smooth pink whipped cream is piped into a rose shape to showcase the added rose flavour in this desserts.
- Rose petals: A simple yet fun touch of edible rose petals adds flavour and looks visually gorgeous!
Tips for making mini pistachio cheesecakes
- Use loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on my Instagram the top question is ‘What tin do you use to get them out so neat?’. You’ll want to use a loose base / push up cookie cup tins. I have linked them here. They don’t require any lining or greasing (but it is optional). It allows the cheesecakes to come out neatly with smooth sides.
- Soak the cashews overnight before blending: It’s essential to soak the cashew nuts in water, it helps soften them making the cheesecake easy to blend and for a silky smooth cheesecake without any lumps in it.
- Make sure the cheesecakes have set before removing from tin: In order to release the cheesecakes from the tin neatly, make sure they have fully set. You can place them in the freezer for 10 minutes before using a knife to help ease them out of the tin before pushing up.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
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! And if you want to 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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Mini Vegan Pistachio Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
Mini No-Bake Pistachio Cheesecakes, with added rose flavour and a whipped cream rose on top make for the ultimate indulgent and decadent treat. No-Bake, Vegan, No-Egg, No-Dairy but FULL of flavour!
Ingredients
Ingredients for the base
- 40g of dairy-free butter (I use Flora Plant Block)
- 100g of plain biscuits
- 30g of pistachio nuts
Ingredients for the cheesecake filling
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese
- 75g of icing / powdered sugar
- 1 teaspoons of vanilla bean paste / vanilla extract
- 50g of coconut cream
- 40ml of Belvoir Farm Elderflower and Rose Cordial
- 80g of pistachio butter
Ingredients for the cream
- 220ml of dairy-free whipping cream
- Pink food gel
- Edible rose petals
Instructions
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- 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.
- Add the biscuits and pistachio nuts into a blender / food processor and blend until fine. Pour the 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, should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place aside whilst you make the 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, icing sugar, vanilla, coconut cream and rose cordial and pistachio butter. 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.
- Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Optional: Swirl some pistachio butter on top of each cheesecake before chilling.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (cream topping)
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with a small drop of pink / red food gel until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium star tip nozzle, I use a Wilton 2D tip.
- Pipe a swirl / rose swirl on top of each cheesecake.
- Finish with a sprinkle of some edible rose petals (optional).
- 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.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: Overnight
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
