Flavored using my homemade vegan crema al pistacchio, which is key to making the perfect pistachio cheesecake!
The pistachio filling isn't overly sweet and balances beautifully with a sweeter pistachio ganache topping, which can be whipped or melted and drizzled on top of the cheesecake.
Note: This is an updated and improved version of my original recipe posted in July 2020.
Being a no-bake cheesecake means no messing with a water bath, oven door, finicky baking methods, or need to worry about room temperature ingredients.
PS. Since you're here you're probably a pistachio lover too, so make sure you try my pistachio muffins and pistachio cake too!
🧾 Ingredients
Here's everything to grab to make this easy pistachio cheesecake. Note that the white chocolate and vegan cream are optional if you're adding the ganache topping:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Pistachio Cream: It's important to use my pistachio cream recipe which is made with real pistachios, vegan white chocolate and butter, almond milk, real vanilla, and powdered sugar. This gives the pistachio filling a gorgeous light green color and natural pistachio flavor. It also sweetens and sets the pistachio filling! Note: If you decide to use a vegan storebought pistachio cream the texture of the cheesecake may be off, and possibly won't set depending on the ingredients in it!
- Dairy-Free Cream Cheese: I use Violife cream cheese, it has a lovely structure similar to classic Philly cheese blocks so is perfect for vegan cheesecakes. You can also use homemade cream cheese if you prefer.
- Vegan Greek-Style Yogurt: Adds a wonderful tangy flavor, creamy texture, and lightness to the cheesecake batter. I use Alrpo Greek-style vegan yogurt, but you can also use vegan skyr, sour cream, or thick coconut yogurt.
- Soaked Cashews: Adds that signature cheesecake flavor as well giving structure to the cream cheese filling.
- Lotus Cookies: I'm slowly converting to biscoff cookies for all my cheesecake crusts as they go well with everything! The brown sugar and cinnamon work wonderfully with the creamy pistachio cheesecake filling. But you can also use digestives or vegan graham crackers if you can find them.
🔪 Instructions
Here are step-by-step images showing how to make this no bake pistachio cheesecake. The full detailed printable recipe card is at the end of this page:
Step 1: Prep a batch of homemade vegan pistachio cream. You can do this up to a week ahead if you like - keep it in a sealed jar and refrigerate until ready to use.
Step 2: Add the pistachios and biscoff cookies to a food processor and blitz for a few minutes until the nuts have broken down into chunks and the cookies resemble crumbs. Add the vegan butter and blitz again, the mixture should stick together when pressed.
Step 3: Press the pistachio crust into the base of a 7.5 or 8-inch parchment-lined springform pan. Place the crust in the freezer while you make the filling.
Step 4: Add 350g of the pistachio crema to a high-speed blender along with the vegan cream cheese, dairy-free yogurt, and soaked cashews. Blend until completely smooth and creamy.
Step 5: Pour the filling into the lined cheesecake pan and place in the fridge to set for at least 6 hours (overnight works great!).
Step 6: Carefully remove the spring form pan and place the cheesecake on a serving plate- You could technically serve it as is and top with some ground pistachios.
Pistachio White Chocolate Ganache
The pistachio ganache can be served as a runny ganache or whipped ganache, here's how it's done:
Ganache Drip: Add the finely chopped white chocolate and heavy cream to a large heat-resistant bowl and gently melt over a double-boiler (au bain-marie). Stir until smooth and remove the bowl from the heat.
Stir in the pistachio cream until evenly mixed and melted through. Cover the surface of the ganache with plastic wrap so that no part is exposed to the air. If you want to pour the ganache over the cheesecake (like a drip cheesecake) let it cool to room temperature beforehand.
Whipped Ganache: Chill the ganache for 2 hours. Then use an electric mixer to fluff it up for a few seconds until light before topping the cheesecake. Don't overdo the mixing, a few seconds is all it takes.
To get the swirl on top of the cheesecake, place it on a turntable. Use a spoon to make a swirl print on the surface of the cake whilst spinning the turntable.
Lastly, decorate the edges of the top of the cheesecake with chopped pistachios.
💭 Expert Tips
Quick-soak your cashews in boiled water for 30 minutes if pressed for time.
Make sure the base and sides of the pan are lined with parchment paper.
Use a springform pan with a removable bottom.
Blend until completely smooth. You want a creamy cheesecake without any lumps or cashew pieces, so keep blending until the mixture is silky. If needed, give your blender a break between blends.
If you can't wait overnight for your cheesecake to set, it will firm up in the freezer in around 4 hours!
Use a large sharp knife when slicing the cheesecake and wipe the blade with a kitchen towel between each slice for the cleanest cuts.
💬 FAQs
Not for this recipe I'm afraid, the most important thing is to use homemade pistachio cream. It's made with dairy-free white chocolate and a touch of vegan butter which act as setting agents for the cheesecake. The pistachio cream also contains sugar which sweetens the filling.
Plain pistachio butter is made from just one ingredient (pistachios) and homemade pistachio paste is usually just pistachios and water. Neither have setting agents or sweeteners, so your cheesecake will not firm up.
I don't recommend making this particular recipe without cashews as it took me quite a few trials to get the consistency right. You could however use my pistachio tart filling instead (just swap the coconut milk for 300g of vegan cream cheese). My original pistachio cheesecake recipe was based on it!
It will keep for up to 5 days in an airtight container, or wrapped in plastic wrap in the fridge. Let it sit at room temperature for 30 minutes to an hour before serving for the creamiest consistency.
You can freeze the cheesecake for longer storage (1-2 months). Wrap it in plastic wrap or place it in a sealed container. I recommend pre-slicing it into portions so that you can easily grab and defrost a slice whenever you fancy!
🍰 More Vegan Cheesecakes
📖 Recipe
Description
Ingredients
Prep Ahead (up to a week in advance)
- 1 batch homemade vegan pistachio cream, recipe here *see note 1
Crust
- 120 g (1 cup) pistachios, raw or roasted
- 120 g (4.25 oz) vegan cookies, I use biscoff *see note 2
- 50 g (3 ½ tablespoons) vegan butter, (block-style)
- ½ teaspoon sea salt
Filling
- 200 g (1 ½ cups) cashews, soaked ahead of time *see note 3
- 500 g (17.6 oz) vegan cream cheese, *see note 4
- 120 g (½ cup) vegan Greek-style yogurt, *see note 5
Ganache Topping (optional)
- 120 g (4.25 oz) vegan white chocolate, finely chopped *see note 6
- 100 ml (⅖ cup) vegan heavy whipping cream, or coconut cream
Instructions
- Prep: Make the vegan pistachio cream up to a week ahead. Separate it into 350g for the filling, and 100g for the ganache topping.Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, 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 the pistachios, cookies, and salt to a food processor and blitz for a few minutes until the nuts have broken down into chunks and the cookies resemble crumbs. Add the vegan butter and blitz again, the mixture should stick together when pressed.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add 350g of pistachio cream to a high-speed blender with the cashews, cream cheese, and yogurt. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 6-8* hours (overnight is recommended) until set. (*or set in the freezer for 4 hours)
- Make the ganache: Add the finely chopped white chocolate and heavy cream to a large heat-resistant bowl and gently melt over a double-boiler (au bain-marie). Stir until smooth and remove the bowl from the heat. Stir in the pistachio cream until evenly mixed and melted through.
- Cover the surface of the ganache with plastic wrap so that no part is exposed to the air. If you want to pour the ganache over the cheesecake (like a drip cheesecake) let it cool to room temperature beforehand.
- Whipped Ganache (optional): Chill the ganache for 2 hours. Then use an electric mixer to fluff it up for a few seconds until light before topping the cheesecake. Don't overdo the mixing, a few seconds is all it takes.
- Decorate: Carefully remove the springform pan and place the cheesecake on a serving plate. To get the swirl on top of the cheesecake, place it on a turntable. Use a spoon to make a swirl print on the surface of the cake whilst spinning the turntable.Lastly, decorate the edges of the top of the cheesecake with chopped pistachios.
- Storage: Keep it for up to 5 days in an airtight container in the fridge. Let it sit at room temperature for 30 minutes to an hour before serving for the creamiest consistency. To freeze, wrap it in plastic wrap or place it in a sealed container. I recommend pre-slicing it into portions so that you can easily grab and defrost a slice whenever you fancy!
Notes
- Vegan Pistachio Cream: This can be prepped up to a week ahead of time and stored in the fridge. Do not use pistachio butter or pistachio paste, as your cheesecake will not set.
- Vegan Cookies: Biscoff, digestives, ginger nuts, or vegan graham crackers. Use GF cookies if needed.
- Soaked Cashews: Soak them in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water.
- Vegan Cream Cheese: I use Violife cream cheese, you can also use homemade cream cheese if you prefer.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Vegan White Chocolate: I use Vivani iChoc.
Nutrition
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