Name: Pistachio Cheesecake | Easy No-Bake Green Dessert
Prep time: 20 min
Cook time: PT-492214H29M30S
Cuisine: Vegan
Ingredients: 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

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No-Bake Vegan Pistachio Cheesecake is a luscious dessert that embodies the essence of indulgence without the guilt. Creamy and rich, this cheesecake showcases the delightful nutty flavor of pistachios, bringing a bright splash of green to your table. Unlike traditional cheesecakes that require baking, this no-bake version saves time and fuss, making it an excellent choice for busy bakers or anyone who wants to whip up something impressive with minimal effort. The velvety texture combined with the crunchy biscuit base will have everyone reaching for seconds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pistachio Cheesecake | Easy No-Bake Green Dessert

Pistachio Cheesecake | Easy No-Bake Green Dessert

I can still recall the first time I made this dessert for a family gathering. At first, I hesitated, unsure how everyone would react to a cheesecake that was dairy-free and vegan. To my surprise, it disappeared in moments, met with delighted smiles! A perfect blend of flavors and textures, this cheesecake is a show-stopper that caters to vegans and non-vegans alike. Plus, it takes just a handful of ingredients to craft this stunning treat. So, let’s get started on your journey to making this heavenly Pistachio Cheesecake!

Why You’ll Love This Recipe

Simple & Quick: This no-bake cheesecake comes together in under 30 minutes, leaving more time to enjoy with friends or family.
Irresistible Flavor: The combination of creamy vegan cheese with rich pistachio butter and a buttery biscuit base makes each bite an explosion of flavor.
Eye-Catching Appeal: Its gorgeous green color and elegant presentation will impress your guests and elevate your dessert game.
Flexible Serving: Perfect for parties, special occasions, or a sweet midday treat, this cheesecake is delicious anytime.
Diet-Friendly Options: Vegan and dairy-free, making it an excellent choice for those with dietary restrictions.

Ingredients You’ll Need

300g digestive biscuits: These are the base of your cheesecake, providing a delicious, crunchy texture. For a gluten-free option, choose gluten-free biscuits.
150g dairy-free butter or margarine: Used to bind the biscuit base together. Ensure it’s melted for easy mixing.
50g pistachio nuts (ground): These will enhance the flavor of the crust and provide a tasty nutty backdrop to the cheesecake.
200g cashew nuts: Soaked overnight, these will form the creamy base for the cheesecake. They create a silky texture when blended.
500g dairy-free vegan cream cheese: Look for brands like Violife for a rich, creamy addition that mimics classic cream cheese perfectly.
100g pistachio butter: This ingredient is the star of the show! It infuses the cheesecake with an intense pistachio flavor.
100g dairy-free white chocolate (melted): This adds sweetness along with a creamy quality that balances the nuttiness.
2 teaspoons vanilla extract: Vital for flavor enhancement, vanilla rounds out all the ingredients beautifully.
60g coconut cream: This thick part of the coconut milk adds richness to the filling. The color and flavor are a delightful addition.
100g icing or powdered sugar: Sweeten the cheesecake to your liking without adding any graininess.
220ml dairy-free whipping cream: This elevates the texture, creating a light, airy topping.
Chopped pistachios: For sprinkling on top, they add visual appeal and extra crunch.

How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert

Prepare the tin: Line the base of an 8” loose-bottom cake tin with greaseproof paper. This ensures easy removal after the cheesecake sets.

Melt the butter: Place 150g of dairy-free butter in a small saucepan over low heat, stirring gently until fully melted. Remove from the heat and transfer to a medium-sized, heat-proof mixing bowl.

Ground the nuts: In a small food processor, blitz 50g of pistachio nuts until they are finely ground. This nutty aroma will make you even more excited for what’s to come!

Mix the crust: Add the ground pistachios and 300g of digestive biscuits to the food processor and blend until the mixture resembles fine crumbs. Pour this into the melted butter and stir with a wooden spoon until it holds together when pressed—like wet sand.

Form the base: Press the mixture firmly into the lined tin with clean hands. Get it nice and compact to avoid crumbling. Don’t forget to push the biscuit base up the sides of the tin for added support.

Soak the cashews: Soak 200g of cashew nuts overnight in water to soften them. This step is crucial for achieving that creaminess in your cheesecake filling.

Blend the filling: Drain the cashews and place them in a food processor with 500g of dairy-free cream cheese, 100g of pistachio butter, 100g of melted dairy-free white chocolate, 2 teaspoons of vanilla extract, 60g of coconut cream, and 100g of icing sugar. Blend on high for about 5 minutes until smooth. If the mixture is a bit thick, add a little more coconut cream.

Pour the filling: Transfer the creamy filling to the prepared tin. Gently tap it on the countertop to eliminate any air bubbles.

Chill overnight: Place the cheesecake in the fridge for at least 8 hours or overnight to set properly.

Release the cheesecake: Once set, remove it from the fridge and gently push out the cheesecake from the loose-bottomed tin.

Whip the cream: In a mixing bowl, whip 220ml of dairy-free whipping cream using a stand mixer fitted with a balloon whisk or an electric hand whisk until soft peaks form.

Decorate the cheesecake: Spoon the whipped cream generously on top of the cheesecake, spreading it with the back of a spoon for a swirl or smoothing it out for a sleek finish.

Finish with toppings: Sprinkle a generous layer of chopped pistachios over the top for that beautiful crunch. For an extra touch, you can drizzle some warm pistachio butter mixed with melted white chocolate on top.

Serve and enjoy! Slice into the cheesecake, and watch it disappear amidst gasps of delight.

Storing & Reheating

Store any leftover cheesecake in an airtight container for up to 4 days in the refrigerator. If you’re looking to keep it longer, this cheesecake freezes beautifully for up to 3 months. Just wrap slices tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When ready, allow it to thaw overnight in the fridge. Note that the texture may change slightly, but refreshing it with whipped cream or a drizzle of chocolate will revive its original deliciousness.

Chef’s Helpful Tips

Soaking the cashews overnight is essential for a silky smooth texture. If you’re short on time, a 4-hour soak can work in a pinch.
Make sure your ingredients are at room temperature for better blending, especially the cream cheese.
If the bittersweet flavor of pistachio isn’t your thing, consider adding a bit of almond extract to round out the taste.
For an extra layer of flavor, try infusing the whipped cream with a hint of almond or orange extract before topping the cheesecake.
This cheesecake is perfect for making ahead of time, allowing the flavors to meld beautifully while it sets overnight.

This gorgeous Pistachio Cheesecake is not just a dessert; it’s an experience that brings joy and camaraderie around the table. Its unique flavor, creamy texture, and vivid color make it a fantastic treat for any occasion. So whether you’re planning your next gathering or simply want a little indulgence, don’t hesitate to whip up this delightful no-bake vegan cheesecake. Celebrate sweet moments and treat yourself to a piece of this tasty masterpiece!

Recipe FAQs

Can I use other nuts instead of pistachios?

Absolutely! Cashews, almonds, or walnuts can all work wonderfully in either the crust or filling. Just adjust the sweetness and flavoring as needed.

How can I make this cheesecake gluten-free?

Easily! Just opt for gluten-free biscuits for the base. The rest of the ingredients are already naturally gluten-free.

Can I add fruit on top?

Yes, fresh berries like raspberries or strawberries can create a lovely contrast to the creamy cheesecake, adding a splash of color and an additional layer of flavor.