Description
A creamy, indulgent no-bake vegan pistachio cheesecake made with a crunchy cookie-pistachio crust, silky pistachio cashew filling, and topped with an optional white chocolate ganache.
Ingredients
For the Crust:
120g pistachios (raw or roasted)
120g vegan cookies (Biscoff, digestive, or ginger nuts)
50g vegan butter (block-style)
½ teaspoon sea salt
For the Filling:
200g cashews (soaked)
500g vegan cream cheese
120g vegan Greek-style yogurt
350g vegan pistachio cream
For the Ganache (Optional):
120g vegan white chocolate, finely chopped
100ml vegan heavy cream or coconut cream
100g vegan pistachio cream
To Decorate:
Chopped pistachios for topping
Instructions
1. Make pistachio cream ahead of time and store in fridge.
2. Soak cashews in water for 4 hours or boil soak for 30 minutes, rinse and drain.
3. Line the base and sides of an 8-inch springform pan with parchment paper.
4. Blitz pistachios, cookies, and salt in a food processor until crumbly.
5. Add melted vegan butter and process again until mixture holds together.
6. Press crust into base of pan firmly and refrigerate.
7. Blend soaked cashews, cream cheese, yogurt, and 350g pistachio cream until smooth.
8. Pour filling into crust and refrigerate 6–8 hours (or freeze 4 hours) until set.
9. For ganache: Melt white chocolate with cream over double boiler.
10. Stir in 100g pistachio cream and mix until smooth.
11. Let ganache cool to room temp before pouring over cheesecake.
12. (Optional) Chill ganache for 2 hours and whip for a light texture.
13. Remove cheesecake from pan and transfer to serving plate.
14. Use a spoon and turntable to swirl the top surface decoratively.
15. Sprinkle chopped pistachios around the edge.
16. Let rest at room temp for 30–60 minutes before serving.
Notes
Use only homemade vegan pistachio cream, not pistachio butter or paste, to ensure proper setting.
If using ganache, do not pour it while hot; allow to cool first.
Freezes well: slice first, wrap tightly, and store in an airtight container.
Thaw slices at room temp for 1 hour or overnight in fridge.
For a thicker filling, use very thick coconut yogurt or vegan sour cream.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan