No-Bake Vegan Pistachio Cheesecake
The best thick and creamy No-Bake Vegan Pistachio Cheesecake filled with creamy pistachio butter and topped with whipped cream.
Equipment
- blender
- Mixing Bowl
- cake tin
- Stand Mixer
Ingredients
Base Ingredients
- 300 g digestive biscuits can use gluten-free
- 150 g dairy-free butter or margarine
- 50 g pistachio nuts ground
Cheesecake Filling Ingredients
- 200 g cashew nuts soaked overnight
- 500 g dairy-free cream cheese try Violife
- 100 g pistachio butter
- 100 g dairy-free white chocolate melted
- 2 teaspoon vanilla extract
- 60 g coconut cream thick from a can
- 100 g icing sugar or powdered sugar
Topping Ingredients
- 220 ml dairy-free whipping cream
- chopped pistachios for decoration
Instructions
Base Method
- Line the base of a loose base, 8” cake tin with grease proof paper. Melt the dairy-free butter in a saucepan over low heat.
- Blitz the pistachio nuts in a food processor until ground.
- Add biscuits and ground pistachios to the food processor, blend until fine. Mix with melted butter and press into the tin.
Cheesecake Filling Method
- Soak the cashew nuts overnight in water, then drain and place in a blender with cream cheese, pistachio butter, melted chocolate, vanilla, coconut cream, and icing sugar. Blend until smooth.
- Pour the mixture into the tin and tap to remove air bubbles. Refrigerate overnight to set.
- Once set, remove the cheesecake from the tin.
Decorating Method
- Whip the dairy-free whipping cream until soft peaks form, then spoon over the cheesecake.
- Top with ground pistachios and serve.
Notes
Store in an airtight container in the fridge. Best enjoyed within 3-5 days.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gCalcium: 2mgIron: 10mg
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