Pistachio Cheesecake | Easy No-Bake Green Dessert
No-Bake Vegan Pistachio Cheesecake is the perfect way to enjoy a slice of indulgence without ever turning on the oven. With its creamy texture, rich flavors, and vibrant green hue, this cheesecake is as visually striking as it is delicious. Made with easily accessible vegan ingredients, it is both a delight for the taste buds and a guilt-free treat! Whether you are hosting a dinner party, celebrating a special occasion, or just craving something sweet, this recipe covers all bases. The delightful combination of pistachios and creamy vegan cheesecake filling creates a unique dessert that is sure to impress everyone.
Table of Contents
I first discovered this no-bake cheesecake on a hot summer afternoon when the last thing I wanted to do was bake. The idea of combining nutrient-rich pistachios into a creamy treat was simply too enticing to resist. With just a handful of ingredients and minimal prep time, I was amazed at how effortlessly it came together. This Pistachio Cheesecake is not only easy on the budget, but it also caters to those looking for crowd-pleasers while being entirely plant-based. So, if you’re searching for a delightful dessert that is both refreshing and rich in flavor, grab your ingredients and let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: This cheesecake requires no baking, making it a breeze to whip up in just a few minutes.
- Irresistible Flavor: The combination of pistachios and vegan cream cheese creates a creamy, nutty flavor that is absolutely delicious!
- Eye-Catching Appeal: Its vibrant green color and elegant presentation make it the star of any dessert table.
- Flexible Serving: Perfect for any occasion, from casual family get-togethers to elegant dinner parties.
- Diet-Friendly Options: This recipe is not only vegan but can also be adapted for gluten-free diets with the right biscuit choice.
Ingredients You’ll Need
- 300g of digestive biscuits: These provide a crunchy base for the cheesecake. You can substitute with gluten-free biscuits if needed.
- 150g of dairy-free butter/margarine: This binds the biscuit base together. Look for a good-quality dairy-free option for the best flavor.
- 50g of pistachio nuts (ground): Adding a rich pistachio flavor in the crust, these can also be substituted with finely crushed almonds or walnuts.
- 200g of cashew nuts: Soaked overnight, they lend a creamy texture to the cheesecake filling. Be sure to drain before use.
- 500g of dairy-free/vegan cream cheese: A creamy base that mimics the traditional cheesecake flavor. Brands like Violife work well here.
- 100g of pistachio butter: This adds both flavor and a smooth consistency; feel free to use almond or sunflower butter as an alternative.
- 100g of dairy-free white chocolate (melted): For an extra creamy sweetness, make sure to melt this down before adding it to the mixture.
- 2 teaspoons of vanilla extract: Enhances the overall flavor and adds warmth to the cheesecake.
- 60g of coconut cream: Use the thick part from a can of coconut milk for a rich flavor and creamy texture.
- 100g of icing/powdered sugar: Sweetens the cheesecake nicely—can be adjusted based on personal taste.
- 220ml of dairy-free whipping cream: Lightens the filling for a fluffier texture. Use a high-quality brand for the best results.
- Chopped pistachios: For decoration, they add a nice crunch and beautiful visual appeal.
How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert
Prepare the Tin: Line the base of a loose base, 8” cake tin with grease-proof paper, ensuring easy removal after chilling.
Melt the Butter: Place 150g of dairy-free butter in a small saucepan over low heat until fully melted. Once done, remove from the heat and transfer it into a medium-sized, heat-proof mixing bowl.
Create Biscuit Crust: In a small food processor, blitz 50g of pistachio nuts until they are finely ground. Next, add 300g of digestive biscuits and the ground pistachios to the food processor and blend until the mixture is a fine crumb. Pour these crumbs into the melted butter and mix thoroughly using a spatula or wooden spoon. The mixture should resemble wet sand and hold its shape when pressed together.
Press the Crust: With clean hands, compact the mixture firmly into the lined tin, pressing it even up the sides of the tin. This step is crucial; the more compact it is, the better your cheesecake will hold together.
Soak Cashews: Take 200g of cashew nuts and soak them in water overnight. This step ensures they blend smoothly into the filling for a creamy texture.
Blend the Filling: Drain the soaked cashews and transfer them to a high-speed blender or food processor. Incorporate 500g of dairy-free cream cheese, 100g of pistachio butter, melted 100g of white chocolate, 2 teaspoons of vanilla extract, 60g of coconut cream, and 100g of icing sugar. Blend on high for about 5 minutes until completely smooth. You might need to scrape down the sides to ensure all ingredients are well mixed.
Pour Filling: Carefully pour the cheesecake filling into the biscuit crust. Give the cheesecake a gentle tap on the counter to release any air bubbles for an even texture.
Chill Overnight: Place the cheesecake in the fridge and allow it to set overnight. The longer it sets, the firmer it will be.
Remove Cheesecake: Once set, gently push the cheesecake out of the tin. The base should come out easily thanks to the removable bottom.
Whip Cream: In a bowl fitted with a balloon whisk attachment, pour 220ml of dairy-free whipping cream and whip until it reaches soft peaks.
Decorate: Spoon the whipped cream onto your cheesecake, smoothing it with the back of a spoon. Sprinkle on a generous layer of chopped pistachios for an eye-catching finish. If desired, drizzle a mixture of melted white chocolate and pistachio butter on top.
Slice & Serve: Cut into wedges, serve chilled, and watch as everyone enjoys your creation!
Storing & Reheating
To store your Pistachio Cheesecake, cover it tightly with plastic wrap and refrigerate for up to 5 days. If you have leftovers that you won’t consume within that time, you can freeze individual slices for up to 3 months. To reheat, let the cheesecake thaw overnight in the fridge. The texture may change slightly after freezing, but you can restore its creamy goodness by letting it sit at room temperature for about 30 minutes before serving.
Chef’s Helpful Tips
- Be careful to soak the cashew nuts overnight; this step is essential for achieving that silky-smooth filling.
- Blend slowly at first to avoid spraying ingredients, and gradually increase the speed for a creamy texture.
- If your cheesecake seems too soft after blending, add a bit more coconut cream for stability.
- Always taste your filling before pouring it into the crust; adjust sweetness with more icing sugar, if needed.
- For a chocolatey twist, consider adding cocoa powder to the filling for a unique flavor combination.
Each slice of this Pistachio Cheesecake | Easy No-Bake Green Dessert is not just a treat, but a welcome addition to any meal. The delightful blend of nutty flavors paired with a creamy texture makes it a unique dessert that’s bound to impress. Try playing around with different toppings or flavors based on your mood!
Recipe FAQs
Can I make this cheesecake gluten-free?
Absolutely! Just make sure to use gluten-free digestive biscuits for the crust; all other ingredients are naturally gluten-free.
How can I enhance the flavor of my cheesecake?
You can enhance the flavor by adding additional extracts such as almond or even a touch of lemon juice for brightness. Consider using flavored toppings too.
Can I substitute the dairy-free cream cheese?
Yes, you can use other alternate cream cheese brands or even silken tofu for a lighter version. However, be aware that the texture might vary slightly.
How long does it take for the cheesecake to set?
It typically takes at least 6-8 hours to fully set in the fridge, but I recommend leaving it overnight for the best texture and flavor.
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📖 Recipe Card
Pistachio Cheesecake | Easy No-Bake Green Dessert
- Prep Time: No data
- Cook Time: No data
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: Vegan
Description
This Pistachio Cheesecake is a delightful no-bake dessert, featuring a rich blend of pistachio nuts, creamy dairy-free cheese, and a buttery crust. It’s simple to make, perfect for gatherings, and sure to impress your guests with its unique flavor and texture.
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
- 500g of dairy-free / vegan cream cheese
- 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 a loose base 8-inch cake tin with greaseproof paper.
- In a small saucepan, melt the dairy-free butter over low heat.
- Once melted, transfer the butter to a medium-sized heatproof mixing bowl.
- Using a small food processor, blitz the pistachio nuts until finely ground.
- Add the digestive biscuits and ground pistachios to the blender and blend until fine.
- Pour the biscuit and pistachio mixture into the melted butter and stir to combine until it resembles wet sand.
- Press the mixture firmly into the lined tin, ensuring to compact it well to prevent crumbling.
- Press some of the mixture up the sides of the tin to hold in the filling.
Notes
For a gluten-free version, ensure your digestive biscuits are labeled as gluten-free.
You can substitute any dairy-free cream cheese brand you prefer for a different flavor profile.
Adjust the sweetness by varying the amount of icing sugar based on your taste preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
