Pistachio Cheesecake | Easy No-Bake Green Dessert
No-Bake Vegan Pistachio Cheesecake is a delightful dessert that brings together the rich, nutty flavor of pistachios with the creamy texture of dairy-free cream cheese. This cheesecake doesn’t require any baking, making it perfect for those warm days when the last thing you want to do is turn on the oven. The vibrant green hue and the crunchy topping give this dessert a show-stopping appeal, making it suitable for any occasion. Whether you’re hosting a gathering or simply treating yourself, this cheesecake will impress.
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I first discovered the joys of making a no-bake cheesecake when I was looking for something quick yet indulgent to satisfy my sweet cravings. Armed with a few pantry staples, I created this outstanding dessert that quickly became a favorite among my friends. Easy to prepare, this pistachio cheesecake is not only delicious but also a stunning centerpiece for any celebration. I can’t wait for you to experience how simple and rewarding it is to whip up this delightful treat!
Why You’ll Love This Recipe
- Simple & Quick: With only a handful of ingredients and no baking involved, this cheesecake comes together in under 30 minutes.
- Irresistible Flavor: The combination of creamy texture and nutty pistachio flavor makes every bite a delight.
- Eye-Catching Appeal: Its vibrant green color and luscious topping will impress your guests, making it perfect for special occasions.
- Flexible Serving: Enjoy it as a dessert, snack, or even as a sweet treat for brunch!
- Diet-Friendly Options: 100% vegan and dairy-free, making it suitable for a variety of dietary needs.
Ingredients You’ll Need
- 10.6 oz digestive biscuits (gluten-free if needed): These create the crunchy base of the cheesecake that holds everything together.
- 5.3 oz dairy-free butter/margarine: Used to bind the biscuit base, ensuring it holds its shape when set.
- 1.8 oz pistachio nuts (ground): Adds a rich, nutty flavor and texture—make sure to grind them finely for the smoothest mix.
- 7 oz cashew nuts: Essential for the creamy filling; soak them overnight for the best results.
- 17.6 oz dairy-free vegan cream cheese (like Violife): The creamy base of the cheesecake providing the signature texture.
- 3.5 oz pistachio butter: Enhances the pistachio flavor and adds creaminess.
- 3.5 oz dairy-free white chocolate (melted): Lends sweetness and richness to the filling; feel free to substitute with a different type of vegan chocolate if desired.
- 2 teaspoons vanilla extract: For an aromatic lift and depth of flavor.
- 2.1 oz coconut cream: This adds creaminess and a touch of tropical flavor; use thick cream for the best results.
- 3.5 oz icing/powdered sugar: Sweetens the filling; sift to avoid lumps.
- 7.4 fl oz dairy-free whipping cream: For a light, airy topping.
- Chopped pistachios: A gorgeous garnish that adds crunch and visual appeal.
How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert
Prepare the tin: Line the base of a loose-based 8” cake tin with greaseproof paper. This will ensure that your cheesecake comes out neatly once it’s set.
Melt the butter: In a small saucepan, introduce the 5.3 oz of dairy-free butter over low heat until it’s completely melted. Once done, remove it from the heat and pour it into a medium-sized heat-proof mixing bowl.
Blend the base: In a small food processor, blitz 1.8 oz of pistachio nuts until they’re finely ground. Combine these with the 10.6 oz of digestive biscuits in your food processor, mixing until finely crumbed. Pour the biscuit and pistachio mixture into the melted butter, stirring with a wooden spoon or spatula until it resembles wet sand—this mixture should hold together when pressed.
Press the mixture: Firmly compact the biscuit mixture into the base of the tin, using clean hands. Ensure you press it into the sides slightly, creating a foundation for the filling.
Soak the cashews: The 7 oz of cashew nuts need to be soaked in water overnight. This softens them, making for a creamier consistency when blended.
Blend the filling: After soaking, drain the cashews and transfer them to your blender. Add 17.6 oz of dairy-free cream cheese, 3.5 oz of pistachio butter, the melted 3.5 oz of white chocolate, 2 teaspoons of vanilla extract, 2.1 oz of coconut cream, and 3.5 oz of icing sugar. Blend everything at high speed for about 5 minutes, stopping periodically to scrape down the sides until silky smooth. Adjust the consistency with more coconut cream if needed.
Fill the tin: Pour the cheesecake filling into your prepared tin. Gently tap the cheesecake against the countertop to remove any air bubbles that may form.
Chill overnight: Place the cheesecake in the fridge and let it set overnight; this allows it to firm up beautifully.
Release and whip cream: Once set, carefully push the cheesecake out of the tin. In a stand mixer, add 7.4 fl oz of dairy-free whipping cream and whip until you achieve soft peaks.
Decorate: Spoon the whipped cream over the cheesecake, creating swirls or smoothing it out with a spatula. Sprinkle generously with chopped pistachios for that extra crunch.
Serve and enjoy!: Slice the cheesecake, serve, and enjoy the delightful flavors. You can even drizzle some pistachio butter mixed with melted white chocolate over the top for a decadent finish.
Storing & Reheating
Store any leftover cheesecake in an airtight container in the fridge where it will keep for 3-4 days. If desired, you can freeze individual slices wrapped in plastic wrap, followed by foil, for up to 3 months. To enjoy frozen slices, let them thaw in the fridge overnight and refresh by adding fresh whipped cream before serving. Expect that the texture may vary slightly after freezing, but the flavor remains intact!
Chef’s Helpful Tips
- Ensure your cashew nuts are soaked well for a creamy filling—this step is crucial!
- For a smoother base, thoroughly blend your biscuit and nut mixture until fine crumbs.
- If your filling is too thick, add a bit more coconut cream to reach the desired texture.
- Feel free to swap out the ground pistachios for almonds or walnuts; just be cautious with the flavor differences.
- Make this cheesecake a day ahead to allow additional time for it to properly set.
- Garnish with seasonal fruits or edible flowers for a touch of elegance!
This no-bake vegan pistachio cheesecake is not only a treat for the taste buds but also a wonderful way to impress your guests. Give yourself a chance to enjoy its creamy, nutty goodness, and watch it become a new favorite at your gatherings. So, roll up your sleeves, get your ingredients ready, and indulge in making this easy, delicious dessert!
Recipe FAQs
Can I make this pistachio cheesecake gluten-free?
Absolutely! Just use gluten-free digestive biscuits in your base, and you’re good to go. The rest of the ingredients are naturally gluten-free as well.
How do I soften the cashew nuts quickly if I forget to soak them overnight?
If you’re short on time, you can soak the cashew nuts in hot water for 1-2 hours instead. This will help soften them enough to blend smoothly into the cheesecake filling.
Can I use a different nut for the cheesecake?
Yes! While pistachios provide a unique flavor, you can substitute them with other nuts like walnuts or almonds. Just keep in mind that changing nuts will alter the flavor profile slightly.
How should I store any leftovers?
Store leftover cheesecake pieces in an airtight container in the fridge for 3-4 days. If freezing is needed, wrap each slice well and keep in the freezer for up to 3 months.
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📖 Recipe Card
Pistachio Cheesecake | Easy No-Bake Green Dessert
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: NO-BAKE
- Method: No-Bake
- Cuisine: Vegan
Description
This Pistachio Cheesecake is a delightful blend of creamy vegan ingredients and nutty flavors, making it an irresistible dessert. With simple steps and key ingredients like pistachio nuts and dairy-free cream cheese, it’s the perfect treat for any occasion.
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
Instructions
- Line the base of an 8” loose base cake tin with grease proof paper.
- Melt the dairy-free butter in a small saucepan over low heat. Once melted, remove from heat and pour into a medium-sized, heat-proof mixing bowl.
- Grind the pistachio nuts in a food processor until fine.
- Add the digestive biscuits and ground pistachios to the food processor and blend until finely crushed.
- Combine the crushed biscuit and pistachio mixture with the melted butter, stirring until it resembles wet sand.
- Press the mixture firmly into the lined tin, compacting it well to avoid crumbling. Ensure the mixture extends up the sides of the tin to help contain the cheesecake filling.
Notes
You can substitute digestive biscuits with a gluten-free alternative if needed.
Make sure to compact the biscuit base well to prevent it from crumbling after setting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
