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
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” 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