Pistachio Cheesecake | Easy No-Bake Green Dessert
No-Bake Vegan Pistachio Cheesecake is a delightful creation that spoils your taste buds with its rich creaminess and nutty flavor. This dessert is not only satisfying to your sweet tooth, but it also boasts an enchanting green hue that can elevate any gathering. The moment your fork cuts through this no-bake cheesecake, you’ll experience pure joy as it melts in your mouth, revealing layers of pistachio goodness surrounded by a crunchy biscuit crust.
Table of Contents
This recipe holds a special place in my heart, as it was one of the first desserts I made for a family gathering. Seeing everyone delighted by a vegan option that didn’t skimp on flavor felt amazing. Plus, with the ease of preparation, I could spend more time enjoying my friends’ company rather than being stuck in the kitchen. As a sweet treat that’s simple and impressive, I truly invite you to try making this enchanting Pistachio Cheesecake | Easy No-Bake Green Dessert!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this dessert in under 30 minutes (plus chilling time)!
- Irresistible Flavor: The nutty richness of pistachios combines beautifully with the smoothness of vegan cream cheese, creating a luscious experience.
- Eye-Catching Appeal: Its vibrant green color and decorative pistachio topping make this cake as stunning as it is delicious.
- Flexible Serving: Perfect for any occasion, from casual snacks to elegant parties; it’s a delightful addition to any dessert table.
- Diet-Friendly Options: Being completely vegan and gluten-free (if you choose gluten-free biscuits), it satisfies various dietary needs while still being a delightful treat.
Ingredients You’ll Need
- 300g of digestive biscuits: These create a perfect crunchy base. For a gluten-free version, choose gluten-free biscuits.
- 150g of dairy-free butter/margarine: This binds the biscuit base together. Use a quality margarine for the best results.
- 50g of pistachio nuts (ground): Adding a nutty depth of flavor to the crust. You can substitute with any other nut if desired.
- 200g of cashew nuts: Soaked overnight; they provide creaminess. Remember, they should be raw and unsalted!
- 500g of dairy-free/vegan cream cheese: I recommend Violife for its rich taste and smooth texture. This makes up the cheesecake filling.
- 100g of pistachio butter: Offering even more pistachio flavor; ensure it’s smooth and creamy.
- 100g of dairy-free white chocolate (melted): For richness and sweetness; you can omit this for a lighter version.
- 2 teaspoons of vanilla extract: Enhances flavor complexity; use pure for the best results.
- 60g of coconut cream: This thick, luscious cream gives the filling extra body and richness. Use thick coconut milk for an easy swap.
- 100g of icing/powdered sugar: Adds sweetness without granules. Adjust sweetness to your liking.
- 220ml of dairy-free whipping cream: This airy topping brings lightness; it’s usually available in most grocery stores.
- Chopped pistachios: For garnishing; a simple touch that enhances flavor and visual appeal.
How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert
Prepare the cake tin: Line the base of a loose-base, 8” cake tin with greaseproof paper. This makes removing your cheesecake a breeze.
Melt the butter: Add 150g of dairy-free butter into a small saucepan and heat on low until fully melted. Once melted, remove it from the heat and transfer it to a medium-sized, heat-proof mixing bowl.
Prepare the crust: Blitz 50g of pistachio nuts in a small food processor or blender until fine. Then, add the 300g of digestive biscuits along with the ground pistachios and blend together until fine. Pour this mixture into the bowl with melted butter and stir together with a wooden spoon or spatula. The mixture should resemble wet sand and hold its shape when pressed between your fingers.
Press the crust: Take this nutty mixture and press it firmly into the bottom of your lined cake tin, using clean hands to compact it well. You can also press some of the mixture up the sides of the tin for added support.
Soak cashew nuts: Don’t forget to soak 200g of cashew nuts overnight in water. This crucial step helps achieve the creamy cheesecake texture you desire.
Blend the filling: After draining the soaked cashew nuts, place them into a food processor or blender, along with 500g of dairy-free cream cheese, 100g of pistachio butter, 100g of melted dairy-free white chocolate, 2 teaspoons of vanilla extract, 60g of coconut cream, and 100g of icing sugar. Blend on high for around 5 minutes until the mixture is completely smooth.
Pour the cheesecake mixture: With the mixture done, pour it directly over your prepared biscuit base in the cake tin. Tap it gently on the worktop to remove any air bubbles, which ensures an even texture throughout.
Refrigerate to set: Now comes the difficult part—patience! Place the cheesecake in the fridge overnight to set perfectly.
Remove from the tin: Once set, gently remove the cheesecake from the fridge and push it out of the tin like a pro. The loose-bottom will help it slide out effortlessly.
Whip the topping: In a bowl of a stand mixer fitted with a balloon whisk attachment (or with an electric hand whisk), add 220ml of dairy-free whipping cream and whip until soft peaks form.
Decorate the cheesecake: Spoon the whipped cream on top of the cheesecake. Use the back of a spoon to make a swirly design, or opt for a smooth finish using a spatula.
Add the finishing touches: Generously sprinkle chopped pistachios on top for added texture. If you want to feel extra indulgent, serve with a drizzle made from mixing pistachio butter and melted white chocolate.
Slice and enjoy: Cut into slices, and serve this incredible treat that everyone will love!
Storing & Reheating
To maintain the freshness of your pistachio cheesecake, store it in the refrigerator, where it will stay good for up to 5 days. Use an airtight container to help preserve its texture. If you need longer storage, consider freezing slices individually; they can last up to 3 months. For thawing, simply place them in the fridge overnight. Be aware that the texture might slightly change after freezing, so a quick refresh with a dollop of whipped cream can help restore its deliciousness.
Chef’s Helpful Tips
- Avoid over-blending the cheesecake filling. While smoothness is key, you want to avoid overheating your ingredients, especially the cream.
- Ensure your cashew nuts are soaked properly overnight; this is vital for achieving that creamy texture.
- If you notice too thick a mixture while blending, add a bit more coconut cream for the desired consistency.
- For an easy make-ahead option, prepare your cheesecake a day or two before serving; just add the whipped cream topping right before you’re ready to serve.
Creating a dessert as delicious as this Pistachio Cheesecake | Easy No-Bake Green Dessert is incredibly rewarding. It’s the kind of dessert that leaves your guests talking and coming back for more. Additionally, don’t hesitate to get creative with the garnish and flavors. Whether you choose to play with different toppings or adapt the nuts used, the possibilities are vast.
Recipe FAQs
Can I use other nuts instead of pistachios?
Absolutely! While this recipe highlights pistachios, you can easily swap them out for other nuts like almonds or hazelnuts in either the crust or the cheesecake filling.
Is there a way to make this cheesecake less sweet?
Certainly! You can adjust the amount of icing/powdered sugar to suit your personal preference. Start with less, and taste as you go to find that perfect balance.
How long does it take for the cheesecake to set?
Allow the cheesecake to set overnight in the fridge for at least 8 hours. This gives it the best texture, ensuring it’s firm yet deliciously creamy.
Can I use a different type of chocolate?
Yes! While the recipe recommends dairy-free white chocolate, you could also try dark chocolate for a richer flavor, just make sure it’s dairy-free if necessary.
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📖 Recipe Card
Pistachio Cheesecake | Easy No-Bake Green Dessert
- Prep Time: N/A
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: Vegan
Description
This Pistachio Cheesecake stands out with its vibrant color and creamy texture. Made with vegan cream cheese, ground pistachios, and a buttery biscuit base, it’s an effortlessly delicious dessert that everyone can enjoy, whether for special occasions or just a sweet treat at home.
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 greaseproof paper.
- Melt the dairy-free butter in a small saucepan over low heat, then transfer to a medium mixing bowl.
- Grind the pistachio nuts in a food processor until fine.
- Combine the digestive biscuits and ground pistachios in the food processor and blend until fine crumbs form.
- Mix the biscuit and pistachio crumbs into the melted butter until it resembles wet sand. Ensure it holds its shape when pressed together.
- Press the mixture firmly into the lined tin, ensuring to compact it well, including up the sides.
Notes
Ensure the biscuit base is firmly pressed to prevent crumbling after setting.
You can refrigerate the cheesecake for a few hours to enhance the flavors before serving.
Feel free to top with extra chopped pistachios before serving for added crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 170mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
