Description
This easy no-bake pistachio cheesecake combines creamy vegan ingredients with ground pistachio nuts for a delightful dessert. Perfect for impressing guests or enjoying on a cozy night!
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 (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
Instructions
- Line the base of an 8” cake tin with grease proof paper.
- Melt the dairy-free butter in a small saucepan over low heat, then transfer to a medium-sized mixing bowl.
- In a food processor, grind the pistachio nuts until fine.
- Blend the digestive biscuits and ground pistachios in the food processor until fine crumbs form.
- Combine the biscuit and pistachio crumbs with melted butter in the mixing bowl and stir until it resembles wet sand.
- Press the mixture firmly into the lined tin, making sure to cover the base and sides well to hold the filling.
- Continue with the remaining cheesecake preparation steps as needed.
Notes
For a thicker crust, use more biscuits and butter mixture.
Consider refrigerating the base for 30 minutes for optimal firmness before adding the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg