Description
Indulge in the rich and creamy goodness of this No-Bake Vegan Pistachio Cheesecake. With a pistachio-infused crust, a luscious cashew-based filling, and a decadent ganache topping, this dessert is a true showstopper.
Ingredients
Units
Scale
Prep Ahead (up to a week in advance)
- 1 batch homemade vegan pistachio cream recipe here *see note 1
Crust
- 120 g (1 cup) pistachios raw or roasted
- 120 g (4.25 oz) vegan cookies I use biscoff *see note 2
- 50 g (3 1/2 tablespoons) vegan butter (block-style)
- 1/2 teaspoon sea salt
Filling
- 200 g (1 1/2 cups) cashews soaked ahead of time *see note 3
- 500 g (17.6 oz) vegan cream cheese *see note 4
- 120 g (1/2 cup) vegan Greek-style yogurt *see note 5
Ganache Topping (optional)
- 120 g (4.25 oz) vegan white chocolate finely chopped *see note 6
- 100 ml (2/5 cup) vegan heavy whipping cream or coconut cream
Instructions
- Prep: Make the vegan pistachio cream up to a week ahead. Separate it into 350g for the filling, and 100g for the ganache topping.
- Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, rinse and drain.
- Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the crust: Add the pistachios, cookies, and salt to a food processor and blitz until the mixture sticks together when pressed. Press into the pan and refrigerate.
- Make the filling: Blend pistachio cream, cashews, cream cheese, and yogurt until smooth. Pour into the pan and refrigerate.
- Make the ganache: Melt white chocolate and cream, then mix in pistachio cream. Pour over the cheesecake once cooled.
- Whipped Ganache (optional): Chill and fluff up the ganache before topping the cheesecake.
- Decorate: Remove the pan, swirl the top, and decorate with chopped pistachios.
- Storage: Keep refrigerated for up to 5 days. Freeze pre-sliced portions for longer storage.
Notes
- Vegan Pistachio Cream: This can be prepped up to a week ahead of time and stored in the fridge. Do not use pistachio butter or pistachio paste, as your cheesecake will not set.
- Vegan Cookies: Biscoff, digestives, ginger nuts, or vegan graham crackers. Use GF cookies if needed.
- Soaked Cashews: Soak them in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water.
- Vegan Cream Cheese: I use Violife cream cheese, you can also use homemade cream cheese if you prefer.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Vegan White Chocolate: I use Vivani iChoc.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
