Description
This Pistachio Cheesecake is a delicious no-bake dessert combining pistachio flavors, creamy vegan cheese, and a crunchy biscuit base. Ideal for gatherings or a sweet treat at home, this easy-to-make delight will satisfy your sweet tooth and impress your guests.
Ingredients
Scale
- 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
Instructions
- Line the base of an 8” loose-base cake tin with grease-proof paper.
- Melt the dairy-free butter in a small saucepan over low heat, then transfer to a medium mixing bowl.
- Blitz the pistachio nuts in a food processor until finely ground.
- Add the digestive biscuits and ground pistachios to the food processor and blend until fine.
- Combine the biscuit and pistachio crumbs with the melted butter, mixing until it resembles wet sand.
- Press the mixture firmly into the lined tin, compacting it well to avoid crumbling later.
Notes
For a gluten-free option, make sure to use gluten-free digestive biscuits.
Ensure the cashew nuts are soaked properly for a smooth mixture.
Top with extra chopped pistachios for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg