Description
This no-bake vegan pistachio cheesecake is a delightful blend of flavors that is sure to please. With a creamy texture and easy preparation, it’s perfect for any occasion, from family dinners to special events. Enjoy a slice of this homemade treat that’s both satisfying and delicious!
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 small saucepan over low heat, then transfer it to a medium-sized mixing bowl.
- In a food processor, grind the pistachio nuts until fine.
- Add the biscuits and ground pistachios to the food processor and blend until fine crumbs form.
- Combine the biscuit and pistachio crumbs with the melted butter in the bowl, mixing until it resembles wet sand.
- Press the mixture firmly into the base and up the sides of the lined tin to create a compact base.
Notes
Ensure the base is compact to prevent crumbling when serving.
Chilling time is important for the cheesecake to set properly.
Feel free to decorate the top with more chopped pistachios before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg