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
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
- 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