Description
This No-Bake Vegan Pistachio Cheesecake is a creamy, rich dessert perfect for any occasion. Made with wholesome ingredients like pistachios, soaked cashews, vegan cream cheese, and vegan white chocolate, this cheesecake requires no baking and sets beautifully in the fridge. It features a crunchy pistachio cookie crust, a luscious pistachio-infused filling, and an optional whipped pistachio white chocolate ganache topping. With easy preparation steps and a make-ahead option for the pistachio cream, this cheesecake is both delightful and impressive, perfect for vegan and dairy-free diets.
Ingredients
Scale
Crust
- 120 g pistachios (raw or roasted)
- 120 g vegan cookies (biscoff recommended)
- 50 g vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 350 g homemade vegan pistachio cream (prepared ahead)
- 200 g cashews (soaked ahead of time, 4 hours or quick-soaked 30 min)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
Ganache Topping
- 100 g homemade vegan pistachio cream
- 120 g vegan white chocolate (finely chopped)
- 100 ml vegan heavy whipping cream (or coconut cream)
Instructions
- Prep: Prepare the vegan pistachio cream up to one week in advance, dividing it into 350 g for the filling and 100 g for the ganache topping. Soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the crust: Add pistachios, vegan cookies, and sea salt to a food processor and pulse until pistachios are in chunks and cookies resemble crumbs. Add vegan butter and blend until the mixture sticks together when pressed.
- Press crust: Firmly press the crust mixture into the base of the lined cake pan using fingers or a spoon, ensuring it is compact. Refrigerate the crust while preparing the filling.
- Make the filling: Combine 350 g of pistachio cream, soaked cashews, vegan cream cheese, and vegan Greek-style yogurt in a high-speed blender. Blend until completely smooth and creamy without lumps. Pour the filling over the crust in the pan, then refrigerate for at least 6-8 hours or overnight until set. Alternatively, freeze for 4 hours to set faster.
- Prepare the ganache: Place finely chopped vegan white chocolate and vegan heavy whipping cream in a heatproof bowl. Gently melt over a double boiler (au bain-marie), stirring until smooth. Remove from heat and stir in 100 g pistachio cream until fully combined.
- Cover ganache: Cover the ganache surface tightly with plastic wrap to prevent air exposure. If planning to pour over the cheesecake as a drip, let the ganache cool to room temperature before pouring.
- Optional whipped ganache: Chill the ganache in the refrigerator for 2 hours. Using an electric mixer, fluff the ganache lightly for a few seconds until it becomes light and airy. Avoid over-mixing.
- Decorate: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. To create a swirl pattern on the surface, place the cake on a turntable and gently swirl the top with a spoon while spinning. Finish by decorating the top edges with chopped pistachios.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for 30 minutes to an hour for the best creamy texture. To freeze, wrap it tightly in plastic wrap or store in a sealed container. Pre-slicing into portions is recommended for convenient defrosting.
Notes
- Homemade vegan pistachio cream can be prepared up to a week ahead and kept refrigerated.
- Biscoff cookies add a caramelized flavor but any vegan cookies can be used.
- Soaking cashews is essential for a smooth, creamy filling texture.
- The recipe uses vegan cream cheese and Greek-style vegan yogurt for tang and creaminess.
- Finely chopped vegan white chocolate is best melted gently to avoid overheating.
- Ganache can be served as a drip topping or whipped for a light frosting.
- Bring cheesecake to room temperature before serving to enhance softness and flavor.
- The crust can be adapted with different nuts or cookies as preferred.
