Description
This Pistachio Cheesecake is a delightful no-bake dessert that combines creamy vegan cream cheese with a rich pistachio flavor. Perfect for any occasion, it’s simple to make and requires no oven, making it a favorite for dessert lovers!
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
- 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
- Prepare a loose base 8" cake tin by lining the bottom with greaseproof paper.
- Melt the dairy-free butter in a small saucepan over low heat, then transfer to a medium heat-proof mixing bowl.
- Grind the pistachio nuts in a food processor until fine.
- Combine the ground pistachios and digestive biscuits in the processor and blend until fine crumbs form.
- Mix the biscuit and pistachio crumbs into the melted butter, stirring until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of the lined cake tin, ensuring it is compact.
- Proceed with the remaining cheesecake filling as per your adapted instructions.
Notes
Ensure the base is tightly packed to avoid crumbling after setting.
Feel free to garnish with more chopped pistachios for decoration.
Chill the cheesecake overnight for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg