Name: Pistachio Cheesecake | Easy No-Bake Green Dessert
Prep time: PT-491783H29M
Cook time: PT-491783H29M
Cuisine: Vegan
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

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No-Bake Vegan Pistachio Cheesecake is that delightful treat that captivates your senses. Picture a smooth and creamy filling that melts in your mouth, sitting atop a crunchy, nutty crust. This dessert stands out not just for its gorgeous green hue, but for its irresistible flavor—rich with earthy pistachios and a hint of sweetness. And the best part? There’s no baking involved! This simple, refreshing cheesecake can easily become a show-stopping centerpiece for any gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pistachio Cheesecake | Easy No-Bake Green Dessert

Pistachio Cheesecake | Easy No-Bake Green Dessert

I first tasted a variation of this no-bake creation at a friend’s birthday party, where everyone couldn’t stop raving about it. The luscious creaminess of the cheesecake paired with the nutty crust was almost too good to be true. That moment sparked my desire to try making it myself, and now I’m excited to share this easy recipe with you. Perfect for warm-weather gatherings or a cozy night in, this Pistachio Cheesecake will leave your taste buds singing. I can’t wait for you to experience it too!

Why You’ll Love This Recipe

Simple & Quick: With no baking necessary, you can whip this up in no time and let the fridge do all the work.
Irresistible Flavor: Packed with nutty, creamy pistachios and a hint of sweetness, each bite is a taste sensation.
Eye-Catching Appeal: This gorgeous green dessert will impress your guests and make for stunning Instagram photos!
Flexible Serving: Perfect as a refreshing dessert after a hearty meal or as a delightful snack any time of day.
Diet-Friendly Options: Completely vegan, gluten-free options allow everyone to indulge without worry.

Ingredients You’ll Need

300g digestive biscuits: This will form the delicious base of your cheesecake, providing a satisfying crunch. You can substitute with gluten-free biscuits for a gluten-free option.
150g dairy-free butter/margarine: Used to bind the crust, ensuring it holds together perfectly. Make sure it’s melted before mixing.
50g pistachio nuts (ground): These not only enhance the flavor but also add a lovely texture to your crust.
200g cashew nuts: Soaked overnight, cashews create the creamy filling. Don’t skip soaking; it’s key for a smooth texture.
500g dairy-free cream cheese: This is the star of the show! Look for brands like Violife for a rich taste that rivals traditional cream cheese.
100g pistachio butter: Add that extra layer of flavor and creaminess in your filling. No pistachio butter? You can blend soaked roasted pistachios.
100g dairy-free white chocolate (melted): This sweetness balances the nuttiness of the cheesecake. Ensure it’s melted gently to avoid seizing.
2 teaspoons vanilla extract: A splash of vanilla adds warmth and depth to your filling.
60g coconut cream: This thick cream from a can of coconut milk provides creaminess and a slight coconut flavor.
100g icing/powdered sugar: Sweetens the filling. Adjust to taste if you prefer it less sweet.
220ml dairy-free whipping cream: Light and airy, it tops the cheesecake beautifully. Choose a brand that whips well.
Chopped pistachios: For a crunchy garnish on top; they add visual appeal and a pop of flavor.

How to Make Pistachio Cheesecake | Easy No-Bake Green Dessert

Prepare the Tin: Start by lining the base of an 8” loose-bottomed cake tin with greaseproof paper. This will ensure easy removal later.

Melt the Butter: Place 150g of dairy-free butter into a small saucepan over low heat. Let it melt completely, then remove from heat and pour into a medium-sized, heat-proof mixing bowl.

Blend the Base: In a food processor, blitz 50g of pistachio nuts until finely ground. Then, add the 300g of digestive biscuits to the processor, blending again until you achieve fine crumbs. Combine this mixture with the melted butter in your bowl, stirring until it resembles wet sand. It should easily hold together when pressed.

Press the Crust: Pack the biscuit mixture tightly into the lined tin, pressing firmly to ensure it holds together well. Don’t forget to press some mixture up the sides of the tin too; this will create a lovely crust that holds in the cheesecake filling.

Soak the Cashews: Make sure to soak 200g of cashew nuts overnight in water. This step is crucial for creating your creamy cheesecake texture.

Blend the Filling: After draining the soaked cashews, place them in a blender 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 everything on high for about 5 minutes until super smooth. If the mixture is too thick, add a little more coconut cream to help it blend. Scrape down the sides of the blender occasionally to ensure everything is well blended.

Pour the Cheesecake Mix: Once your filling is smooth, pour it over the prepared crust in the tin. Give the tin a gentle tap on the counter to release any trapped air bubbles—this step helps achieve a silky texture.

Chill to Set: Place your cheesecake in the fridge and let it set overnight. Patience is key here!

Remove from the Fridge: After setting, gently remove the cheesecake from the fridge and push it out of the tin. The loose-bottomed base allows for easier release.

Whip the Cream: In a bowl, add 220ml of dairy-free whipping cream. Using a stand mixer fitted with a balloon whisk or an electric hand whisk, whip the cream until it holds soft peaks. It should be fluffy but not over-whipped.

Top with Whipped Cream: Spoon the whipped cream over the set cheesecake, using the back of a spoon or a spatula to create your desired texture—swirly or smooth, it’s up to you!

Garnish: Generously sprinkle chopped pistachios over the top for a delightful crunch and vibrant color. For extra decadence, drizzle a mix of pistachio butter and melted white chocolate on top for that finishing touch.

Serve & Enjoy: Slice into generous pieces and share this delicious no-bake cheesecake. Each bite is bound to bring smiles!

Storing & Reheating

To store your Pistachio Cheesecake, keep it in an airtight container in the refrigerator for up to one week. If you want to save it longer, consider freezing individual slices—wrap each slice tightly in plastic wrap and place them in a freezer-safe container for up to three months. When ready to enjoy, simply thaw in the fridge overnight. Be aware that a slight change in texture may occur once frozen, but topping it with fresh whipped cream can restore its charm.

Chef’s Helpful Tips

To avoid a gritty texture, make sure your cashews are soaked overnight; this makes a huge difference in creaminess.
Be cautious not to over-whip the dairy-free cream when preparing the topping; you want it fluffy but still smooth.
If your crust is crumbling, try pressing it more compactly into the tin; a tighter base helps it hold together better.
Feel free to adjust the sweetness by tasting as you add the icing sugar; everyone’s sweet tooth is different!
This cheesecake can easily be made a day ahead, making it a convenient option for dinner parties or celebrations.

Pistachio Cheesecake is not just a dessert; it’s an experience that hugs your taste buds with each bite. Its creamy texture and nutty flavor create the ultimate indulgence without the hassle of baking. Perfect for every occasion, why not give this easy recipe a try and share your creation with friends and family? Enjoy the compliments that are sure to flow!

Recipe FAQs

Can I use regular cream cheese instead of dairy-free?

Absolutely! If dairy isn’t an issue for you, feel free to use regular cream cheese. This will yield a slightly different flavor and texture but will still be delicious!

How do I make this gluten-free?

Simply substitute the digestive biscuits with gluten-free options available in stores. Many gluten-free digestives mimic the texture and flavor quite well.

Can I make this cheesecake nut-free?

Yes, for a nut-free version, you can use sunflower seed butter in place of pistachio butter and leave out the cashews. Instead, try silken tofu blended to a creamy consistency.

How do I know when my cheesecake is set?

Your cheesecake should feel firm to the touch and have a smooth, non-wobbly surface when it’s ready. If it feels a bit soft, give it more time in the fridge!