Name: Pistachio Cheesecake | Easy No-Bake Green Dessert
Prep time: PT-491778H58M51S
Cook time: PT-491778H58M51S
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 (see step 1 for details); 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

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No-Bake Vegan Pistachio Cheesecake is not just a dessert; it’s a beautiful ode to spring. The creamy, rich filling is perfectly paired with a crispy, buttery crust, all draped in a stunning green hue. Each bite is a delightful blend of nutty pistachios and smooth, luscious vegan cream cheese, making this cheesecake a showstopper for any gathering. Plus, it’s incredibly easy to prepare without even turning on the oven!

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 first stumbled upon pistachio cheesecake while searching for a unique dessert to impress some friends. What caught my eye was how the earthy tones and aesthetically pleasing color create a standout dish that you can’t help but love. Sharing this recipe with you brings me joy because it’s not only delicious but also caters to various dietary preferences. This no-bake wonder is bound to become a favorite in your dessert rotation.

Why You’ll Love This Recipe

Simple & Quick: Takes less than 30 minutes to prepare before chilling overnight.
Irresistible Flavor: The nutty pistachio essence combined with creamy goodness will have you coming back for seconds.
Eye-Catching Appeal: Its vibrant green color makes it a stunning centerpiece for any table.
Flexible Serving: Perfect for parties, special occasions, or a sweet afternoon treat.
Diet-Friendly Options: Vegan, gluten-free, and dairy-free, making it accessible for many dietary needs.

Ingredients You’ll Need

300g digestive biscuits: This forms the base; you can use gluten-free varieties for those with dietary restrictions.
150g dairy-free butter/margarine: Used to bind the crust together and provide a rich flavor.
50g pistachio nuts (ground): Adds a lovely nutty flavor and contributes to the beautiful green color.
200g cashew nuts: These must be soaked overnight for creaminess; they form the base of the cheesecake filling.
500g dairy-free vegan cream cheese: I recommend Violife for its excellent taste and texture.
100g pistachio butter: Intensifies the pistachio flavor; you can also make your own by blending roasted pistachios.
100g dairy-free white chocolate (melted): Provides sweetness and adds a silky texture to the filling.
2 teaspoons vanilla extract: This enhances the overall flavor profile beautifully.
60g coconut cream: Use thick white cream from canned coconut milk for extra richness.
100g icing/powdered sugar: Sweetens the cheesecake filling without adding graininess.
220ml dairy-free whipping cream: Lightens the filling and adds airiness; make sure it’s well-whipped.
Chopped pistachios: For garnish, adding a nice crunch and visual interest.

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 will help you remove the cheesecake more easily later on.

Melt the Butter: In a small saucepan, add 150g of dairy-free butter. Heat over low until fully melted, then remove from the heat and transfer to a medium-sized, heat-proof mixing bowl.

Blitz the Nuts: In a food processor or blender, grind 50g of pistachio nuts until fine. This will enhance the flavor of your crust.

Mix the Crust: Combine the ground pistachios with 300g of digestive biscuits in the food processor, blending until you achieve fine crumbs. Pour the mixture into the melted butter and stir until it resembles damp sand.

Pack the Crust: Press the biscuit and pistachio mixture firmly into the lined tin, ensuring you also push some up the sides. This compacting will help prevent crumbling when you slice it!

Prep the Cashew Nuts: Remember, your 200g of cashew nuts should have been soaking overnight in water. Once ready, drain them.

Blend the Filling: Place the drained cashew nuts into the food processor along 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. Mix on high speed for about 5 minutes until smooth. Don’t rush this step; a high-speed blender ensures a creamy texture.

Fill the Tin: Pour the cheesecake mixture into your prepared crust, then tap the tin on the countertop to remove any air bubbles.

Chill the Cheesecake: Cover and place the cheesecake in the fridge overnight to allow it to set properly. This patience will reward you with a slice that holds its shape beautifully.

Remove & Decorate: When set, gently push out the cheesecake from the tin. Whip 220ml of dairy-free whipping cream until you reach soft peaks, then spoon it atop the cheesecake. You can create a swirly effect or smooth finish, depending on your preference.

Finish with Pistachios: Generously sprinkle chopped pistachios over the whipped cream for added flavor and flair. For an extra special touch, drizzle a mix of leftover melted white chocolate and pistachio butter over the top.

Slice & Serve: Cut into slices, serve, and enjoy the fruit of your labor!

Storing & Reheating

Store your pistachio cheesecake in an airtight container in the refrigerator for up to one week. If you want to enjoy it later, you can freeze it; just wrap it tightly and keep it for up to three months. To refresh after freezing, thaw it in the refrigerator overnight—slicing might be easier if it’s slightly chilled than at room temperature.

Chef’s Helpful Tips

Make sure cashew nuts are soaked adequately; this ensures they blend smoothly into the cheesecake.
When mixing the filling, don’t rush; scrapping down sides during blending can help achieve that creamy consistency.
If the crust feels too crumbly, add a bit more melted butter to help bind it.
If you plan to make this a day ahead, the flavors improve when they sit overnight.

In the end, this no-bake vegan pistachio cheesecake is not only a fantastic dessert, but it’s also a testament to how easy it can be to create something breathtaking and delicious. With its creamy texture, nutty flavor, and vibrant color, this recipe delights all who taste it.

Recipe FAQs

Can I make this cheesecake gluten-free?

Absolutely! Just use gluten-free digestive biscuits, and you’re good to go. The rest of the ingredients are naturally gluten-free, so you can enjoy this dessert without any worries.

How long do I need to soak the cashews?

Soak the cashew nuts in water for at least four hours, but ideally overnight. This softens them, allowing you to blend a smooth filling for your cheesecake.

Can I substitute the pistachio butter?

Yes! You can substitute it with almond butter or cashew butter if you prefer or if pistachio butter is hard to find, although you’ll lose that unique pistachio flavor.

How do I know when the cheesecake is set?

The cheesecake should feel firm to the touch when you take it out of the fridge after chilling overnight. If it retains a slight jiggle, that’s okay; it will set further as it cools.