Description
This Pistachio Cheesecake delivers an amazing flavor in a simple no-bake dessert. With rich plant-based ingredients, it’s perfect for gatherings or 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
- 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” cake tin with grease-proof paper.
- In a small saucepan, melt the dairy-free butter over low heat. Once melted, transfer to a medium-sized heat-proof mixing bowl.
- Blitz the pistachio nuts in a food processor until finely ground.
- Combine the biscuits and ground pistachios in the blender and blend until fine. Add this mixture to the melted butter and stir until it resembles wet sand that holds its shape when pressed together.
- Press the mixture into the base and up the sides of the lined tin to form a compact crust.
Notes
Make sure to compact the biscuit base well to prevent it from crumbling.
You can substitute cashew nuts with other nuts if preferred.
Allow the cheesecake to chill properly in the fridge for several hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg