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
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 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