Description
This Pistachio Cheesecake is a quick and easy dessert that offers a blend of irresistible flavors and simple preparation. Made with creamy vegan ingredients like cashew cheese and pistachio butter, it is the ideal treat for gatherings or a cozy night in. Your taste buds will thank you for this delightful no-bake sweet!
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 (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” loose base cake tin with greaseproof paper.
- Melt the dairy-free butter in a saucepan over low heat, then transfer it into a medium-sized heat-proof mixing bowl.
- Ground the pistachio nuts using a blender or food processor until fine.
- Combine the ground pistachios with the digestive biscuits in the blender and blend until fine. Mix these crumbs with the melted butter, stirring until it resembles wet sand that holds its shape when pressed.
- Press the mixture into the bottom and sides of the lined tin, ensuring it is compact to prevent crumbling.
Notes
For best results, ensure the biscuit base is tightly packed in the tin.
This cheesecake can be topped with chopped pistachios for added flavor and decoration.
Allow the cheesecake to set in the fridge after preparing for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg