Description
This Pistachio Cheesecake features a rich, creamy filling with hints of pistachio and a no-bake crust. Perfect for gatherings or a tasty treat at home.
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
- Line the base of an 8” loose base 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.
- Blitz the ground pistachio nuts in a food processor or blender until fine.
- Add the digestive biscuits and ground pistachios to the blender, blending until fine. Combine with the melted butter and mix well until it resembles wet sand.
- Press the mixture firmly into the lined cake tin, ensuring it's compact and pressed up the sides.
Notes
Ensure your ingredients are all dairy-free if following a strict vegan diet.
For added flavor, consider letting the crust chill while preparing the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg