Description
This Pistachio Cheesecake is exceptionally creamy and flavorful, made with simple ingredients like cashew nuts and pistachio butter. The no-bake method makes it effortless and perfect for gatherings or a sweet finish to any meal.
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 a loose-base, 8” cake tin with greaseproof paper.
- In a small saucepan, melt the dairy-free butter over low heat. Once melted, remove from heat and transfer to a medium-sized, heat-proof mixing bowl.
- Blitz the pistachio nuts in a small food processor or blender until finely ground.
- In the food processor, add the biscuits and ground pistachios. Blend until fine.
- Combine the biscuit and pistachio mixture with the melted butter. Stir with a wooden spoon or spatula until it resembles wet sand.
- Press this mixture firmly into the lined tin, compacting it well to prevent crumbling. Push the biscuit base up the sides of the tin for better support of the cheesecake filling.
Notes
Ensure to use a high-quality vegan cream cheese for best texture and flavor.
Chill the cheesecake for several hours or overnight to achieve the best consistency.
Garnish with additional chopped pistachios before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg