Description
This Pistachio Cheesecake is a delightful no-bake dessert that combines the lush flavors of pistachios and vegan cream cheese. Perfect for any gathering, its light, creamy texture and vibrant green color make it a standout treat that everyone will love. Simple to prepare and irresistibly delicious, this cake is great for casual dinners or festive occasions!
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 a loose base, 8” cake tin with grease proof paper.
- Melt the dairy-free butter in a small saucepan over low heat, then transfer it to a medium heat-proof mixing bowl.
- Grind the pistachio nuts in a food processor until fine.
- Combine the biscuits and ground pistachios in the processor and blend until fine. Mix these crumbs with the melted butter until it resembles wet sand.
- Press the mixture firmly into the lined tin base and up the sides, ensuring it is compact to prevent crumbling.
Notes
Make sure the butter is fully melted before mixing for better consistency.
Chill the cheesecake in the refrigerator for a few hours to enhance flavor and texture.
Optional: Top with fresh chopped pistachios for added crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg