Description
This no-bake vegan pistachio cheesecake combines a crunchy pistachio and cookie crust with a creamy, smooth filling made from cashews, vegan cream cheese, and yogurt, topped with a luscious pistachio-infused white chocolate ganache. Perfect for a dairy-free dessert lover seeking a rich, nutty treat that requires no baking, just chilling.
Ingredients
Scale
Crust
- 120 g pistachios (raw or roasted)
- 120 g vegan cookies (biscoff recommended)
- 50 g vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 200 g cashews (soaked ahead of time for 4 hours or quick-soaked for 30 minutes in boiled water)
- 350 g homemade vegan pistachio cream (from 1 batch)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
Ganache Topping
- 100 g vegan white chocolate (finely chopped)
- 100 ml vegan heavy whipping cream or coconut cream
- 100 g homemade vegan pistachio cream (reserved from batch for ganache)
Instructions
- Prep the Pistachio Cream and Cashews: Make the vegan pistachio cream up to a week ahead, separating 350 g for the filling and 100 g for the ganache topping. Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper.
- Make the Crust: In a food processor, combine pistachios, vegan cookies, and sea salt. Pulse until pistachios break down into chunks and cookies resemble crumbs. Add vegan butter and pulse again until mixture sticks together when pressed.
- Press the Crust: Transfer crust mixture into the lined pan, pressing firmly and smoothing the surface with fingers or a spoon. Refrigerate while preparing the filling to set the crust.
- Prepare the Filling: In a high-speed blender, combine 350 g pistachio cream, soaked cashews, vegan cream cheese, and vegan Greek-style yogurt. Blend until smooth and creamy with no lumps. Pour filling into crust-lined pan and refrigerate for 6-8 hours or overnight until set. Alternatively, freeze for 4 hours to speed setting.
- Make the Ganache: Place finely chopped vegan white chocolate and vegan heavy or coconut cream in a heat-resistant bowl. Melt gently over a double boiler (au bain-marie), stirring until smooth. Remove from heat and stir in 100 g pistachio cream until fully combined and smooth.
- Cool the Ganache: Cover ganache surface with plastic wrap ensuring no air exposure. Allow to cool to room temperature if planning to pour over cheesecake as a drip topping.
- Optional Whipped Ganache: Chill ganache for 2 hours, then use an electric mixer to whip for a few seconds until light and fluffy. Avoid overmixing. Use as a whipped topping on cheesecake.
- Decorate the Cheesecake: Remove cheesecake from springform pan and place on a serving plate. Use a turntable and a spoon to create swirls on the ganache surface while spinning. Decorate edges with chopped pistachios.
- Storage: Store cheesecake in an airtight container in the fridge for up to 5 days. Allow to come to room temperature for 30 minutes to 1 hour before serving for optimal creaminess. For freezing, slice into portions, wrap in plastic wrap, or seal in containers for easy thawing.
Notes
- Use biscoff cookies for a caramelized flavor, but any vegan cookie works.
- Soaking cashews softens them for a smooth, creamy filling texture.
- Vegan cream cheese and Greek-style yogurt add tanginess to balance the nuttiness.
- Opt for high-quality vegan white chocolate for best ganache texture.
- Ensure the ganache is fully cooled before pouring to achieve a smooth finish and prevent melting the filling.
- Chilling times are essential to achieve the right firm consistency without baking.
- Decorate with extra chopped pistachios for visual appeal and added texture contrasts.
- Freezing the cheesecake is convenient for advance preparation and preserves flavor well.
