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No-Bake Vegan Pistachio Cheesecake Recipe

No-Bake Vegan Pistachio Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 199 reviews
  • Author: Mia
  • Prep Time: 40 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan
  • Diet: Vegetarian

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

  1. Prep: Make the vegan pistachio cream up to a week ahead. Separate it into 350g for the filling, and 100g for the ganache topping.
  2. Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, rinse and drain.
  3. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
  4. 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.
  5. Make the filling: Blend pistachio cream, cashews, cream cheese, and yogurt until smooth. Pour into the pan and refrigerate.
  6. Make the ganache: Melt white chocolate and cream, then mix in pistachio cream. Pour over the cheesecake once cooled.
  7. Whipped Ganache (optional): Chill and fluff up the ganache before topping the cheesecake.
  8. Decorate: Remove the pan, swirl the top, and decorate with chopped pistachios.
  9. 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