Name: Pistachio Cheesecake | Easy No-Bake Green Dessert
Prep time: PT-491780H1M14S
Cook time: PT-491780H1M14S
Cuisine: Vegan
Ingredients: 300g of digestive biscuits (you can use gluten-free); 150g of dairy-free butter / margarine; 50g of pistachio nuts (ground); 200g of cashew nuts; 500g of dairy-free / vegan cream cheese (i use violife); 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; 220ml of dairy-free whipping cream; chopped pistachios

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No-Bake Vegan Pistachio Cheesecake is a delightful twist on the classic dessert that combines the creamy texture of traditional cheesecake with the nutty flavor of pistachios. This dessert is not only incredibly easy to make; it also requires no baking at all, making it a fantastic option for those warm summer days when you want something sweet but don’t want to heat up the kitchen. The vibrant green hue, courtesy of the ground pistachios and pistachio butter, makes this cheesecake visually stunning, promising to impress your guests.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pistachio Cheesecake | Easy No-Bake Green Dessert

Pistachio Cheesecake | Easy No-Bake Green Dessert

My first encounter with pistachio cheesecake was during a family gathering. Everyone was raving about it, and I couldn’t help but snag a slice. After my first bite, I was hooked! Since then, I’ve tried to create a version that is just as delicious and a bit more accessible for our vegan friends. This recipe is not only vegan but also gluten-free and can be made in under an hour. Yes, you read that right! It’s a crowd-pleaser that everyone will love. I can’t wait for you to try it and let the flavors whisk you away!

Why You’ll Love This Recipe

Simple & Quick: With minimal prep time, you can whip this up in no time!
Irresistible Flavor: The creamy filling paired with the nutty undertones of pistachio is heavenly.
Eye-Catching Appeal: The vibrant green color and whipped cream topping make it a showstopper on any dessert table.
Flexible Serving: Perfect for summer parties, family gatherings, or a sweet end to your weekday meal.
Diet-Friendly Options: This vegan no-bake cheesecake is also gluten-free, so everyone can enjoy it!

Ingredients You’ll Need

300g of digestive biscuits (or gluten-free if preferred): These form the base of your cheesecake, giving it a crunchy texture. You can substitute with graham crackers for a different flavor.
150g of dairy-free butter/margarine: This is crucial for binding your biscuit base. Make sure it’s melted for easy mixing.
50g of pistachio nuts (ground): These add a rich nutty flavor and beautiful color. If you can’t find ground pistachios, simply blitz whole ones in a food processor.
200g of cashew nuts: Soaked overnight, these create a creamy filling. They are essential for that velvety texture we love in cheesecakes.
500g of dairy-free/vegan cream cheese: I recommend using a brand like Violife for a rich, smooth taste.
100g of pistachio butter: This is where the real flavor pops! It’s key to enhancing the pistachio taste throughout the cheesecake.
100g of dairy-free white chocolate (melted): It adds a sweet creaminess that complements the pistachios beautifully.
2 teaspoons of vanilla extract: A must-have to enhance the overall flavor profile.
60g of coconut cream: This will add richness and improve the cheesecake’s texture. Use thick cream from a can for the best results.
100g of icing/powdered sugar: This sweetens the filling and helps it to set properly in the fridge.
220ml of dairy-free whipping cream: Whipped to soft peaks, this adds a light and airy finish.
Chopped pistachios: For garnish, adding a little crunch to your final presentation.

How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert

Prepare the tin: Line the base of an 8” loose-base cake tin with greaseproof paper. This helps with easy removal later.

Melt the butter: In a small saucepan, add 150g of dairy-free butter. Heat over low until fully melted, then remove from heat and transfer to a medium-sized, heat-proof mixing bowl.

Blend the biscuits and nuts: Blitz 50g of pistachio nuts in a food processor until finely ground. Add 300g of digestive biscuits and blend until fine. Combine with the melted butter in your mixing bowl until it resembles wet sand. Press this mixture firmly into the lined tin, ensuring it holds its shape.

Soak the cashews: The previous night, soak 200g of cashew nuts in water. This step is essential for creating the necessary creamy consistency.

Blend the filling: Drain the soaked cashews and place them into the food processor along with 500g of dairy-free cream cheese, 100g of pistachio butter, melted 100g dairy-free white chocolate, 2 teaspoons of vanilla extract, 60g of coconut cream, and 100g of icing sugar. Blend on high speed for about 5 minutes until the mixture is ultra-smooth. You may need to stop occasionally to scrape down the sides.

Pour and chill: Pour the creamy mixture into the prepared tin and tap it gently on your work surface to remove any air bubbles. Refrigerate overnight to set.

Unmold and whip the cream: Once set, remove the cheesecake from the fridge and carefully push it out of the tin. In a bowl, whip 220ml of dairy-free whipping cream until it forms soft peaks, then spread it over the top of the cheesecake.

Garnish and serve: Sprinkle a generous layer of chopped pistachios over the whipped cream. For an extra indulgent touch, drizzle some melted white chocolate mixed with pistachio butter on top. Then, slice and serve!

Storing & Reheating

To store your pistachio cheesecake, cover it with plastic wrap and keep it in the refrigerator. It will stay fresh for up to 5 days. If you want to enjoy it later, you can also freeze the cheesecake. Just wrap it well in plastic and place it in an airtight container or freezer bag. It can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight. Keep in mind that the texture may change slightly after freezing, but a quick whip of the cream will refresh it nicely.

Chef’s Helpful Tips

Ensure your cashew nuts are adequately soaked; this is crucial for a creamy filling. If you forget, a quick soak in hot water for 1 hour can work in a pinch.
For a smoother texture, a high-speed blender is preferable; however, be patient and work in batches if your standard blender struggles.
When pressing the biscuit base into the tin, use a flat-bottomed glass to compact it even more for a firm foundation that won’t crumble.
Feel free to experiment with flavors. Adding a touch of almond extract can take the flavor profile to another level!
Before serving, let the cheesecake sit at room temperature for about 15 minutes; this enhances the flavor and texture.

This No-Bake Vegan Pistachio Cheesecake is a treat that is not only delicious but also makes you feel good about what you’re eating. The vibrant color and rich flavor make it a truly special dessert that’s perfect for any occasion. Whether you whip it up for a family gathering or as a sweet treat for yourself, each bite brings joy and satisfaction. Don’t hesitate to experiment with different toppings or flavors because the true magic of dessert lies in personal touch. Enjoy every bite and happy baking!

Recipe FAQs

Can I replace cashews with another ingredient?

Absolutely! If you’re not a fan of cashews or have an allergy, silken tofu is a great substitute for achieving a creamy texture. Make sure to blend it until smooth.