Description
This delightful Pistachio Cheesecake is a no-bake treat that combines cashew nuts, pistachios, and dairy-free cream cheese for an irresistible dessert. Its creamy texture and nutty flavor make it a perfect choice for gatherings or a quick homemade dessert.
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.
- In a small saucepan, melt the dairy-free butter over low heat, then transfer it to a heat-proof mixing bowl.
- Blitz the pistachio nuts in a food processor until fine.
- In the same food processor, add the digestive biscuits and ground pistachios, blending them into fine crumbs.
- Combine the biscuit and pistachio mixture with the melted butter and stir until it resembles wet sand.
- Press the mixture firmly into the lined tin, ensuring it is compacted to prevent crumbling, and extend it slightly up the sides of the tin.
Notes
For best results, ensure the butter is fully melted and combined with the biscuit mixture for a sturdy base.
Store leftovers in the fridge to maintain freshness and texture.
Feel free to top the cheesecake with fresh fruits or more chopped pistachios for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg