Description
This Pistachio Cheesecake is a delightful no-bake dessert that showcases the unique flavor of pistachio nuts and creamy vegan ingredients. With its smooth texture and sweet flavor, this dessert is perfect for gatherings or a cozy night in. Make it for those who love easy, homemade desserts that impress!
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. Once melted, transfer it to a medium-sized heat-proof mixing bowl.
- Grind the pistachio nuts in a small food processor until fine.
- Combine the digestive biscuits and ground pistachios in a blender and process until finely crumbled. Mix this crumb mixture into the melted butter, stirring with a wooden spoon until it resembles wet sand.
- Press the mixture firmly into the base and sides of the lined tin using your hands, ensuring it holds its shape after compacting.
Notes
You can substitute the digestive biscuits with gluten-free alternatives if needed.
Ensure the dairy-free ingredients are at room temperature for better mixing results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg