If you adore rich, creamy desserts but want to keep things plant-based and fuss-free, this No-Bake Vegan Pistachio Cheesecake Recipe is an absolute game changer. With its luscious pistachio flavor shining through every silky bite, paired with a crunchy, buttery crust that perfectly balances the smooth filling, this cheesecake is a showstopper for any occasion. The best part? No oven needed, making it an effortless yet indulgent treat for friends, family, or simply a special self-treat.
Ingredients You’ll Need
Getting started with this recipe is a joy because the ingredients are simple, approachable, and each one lends something amazing—be it texture, taste, or gorgeous color—to the final cheesecake.
- Vegan pistachio cream: The star of the show, giving the cheesecake its signature nutty, vibrant flavor and creamy texture.
- Pistachios (120 g, raw or roasted): For crunch and that unmistakable earthy taste in the crust.
- Vegan cookies (120 g): I love biscoff for an extra spiced crunch that crumbles perfectly into the crust.
- Vegan butter (50 g, block-style): Helps bind the crust with a delicate richness.
- Sea salt (½ teaspoon): Heightens all the flavors beautifully and balances sweetness.
- Cashews (200 g, soaked): Pre-soaked for creaminess and that melt-in-your-mouth filling texture.
- Vegan cream cheese (500 g): Adds tang and validity to this cheesecake, making it beautifully smooth.
- Vegan Greek-style yogurt (120 g): Brings a subtle tanginess and extra creaminess.
- Vegan white chocolate (120 g, finely chopped): For the luscious ganache topping with a sweet vanilla note.
- Vegan heavy whipping cream or coconut cream (100 ml): Perfect for creating a silky, rich ganache.
How to Make No-Bake Vegan Pistachio Cheesecake Recipe
Step 1: Prepare the Vegan Pistachio Cream and Cashews
Begin by making the homemade vegan pistachio cream up to a week in advance—this lets the flavors mellow and deepen nicely. Divide it into 350g for the cheesecake filling and 100g for the ganache later. Soak your cashews in water for at least 4 hours or do a quick soak in hot water for 30 minutes, then rinse them thoroughly. This step is crucial for that unbelievably smooth, creamy filling that makes this No-Bake Vegan Pistachio Cheesecake Recipe so memorable. Finally, line your springform cake pan with parchment paper to get ready for assembly.
Step 2: Craft the Crust
Combine your pistachios, vegan cookies, and sea salt in a food processor and pulse until the pistachios are broken into small chunks and the cookies turn into fine crumbs. Add the vegan butter and blitz again until everything sticks together when pressed. Press the mixture firmly and evenly into the base of your pan, smoothing it down with either your fingers or a spoon to form a compact foundation. Pop it into the fridge to chill while you make the filling. This crust is buttery, crunchy, and offers the perfect textural contrast to the creamy filling.
Step 3: Blend the Filling
Now for the heart of this recipe! Into your high-speed blender, add 350g of the pistachio cream alongside your soaked cashews, vegan cream cheese, and vegan Greek-style yogurt. Blend until the texture is silky smooth with no lumps, which ensures every bite is rich and dreamy. Pour this luscious mixture over the chilled crust and place it in the fridge to set for at least 6-8 hours—overnight works best—or if you are in a rush, the freezer can firm it up in about 4 hours. Watching it solidify into a perfectly creamy dream is such a satisfying moment.
Step 4: Prepare the Ganache
To make the decadent ganache, gently melt your finely chopped vegan white chocolate with the vegan heavy whipping cream over a double-boiler. Stir until velvety smooth off the heat, then swirl in the reserved pistachio cream until beautifully blended. To avoid a skin on top, cover the ganache’s surface with plastic wrap. If you want to create a drip effect over the cheesecake, allow the ganache to cool to room temperature first. This topping adds an indulgent, sweet finish that elevates the whole cake to true dessert heaven.
Step 5: Optional Whipped Ganache
If you want to get a little fancy, chill your ganache for a couple of hours, then use an electric mixer to fluff it up into a light and airy texture before spooning it onto your cheesecake. Just a few seconds of whipping is enough to transform it into a fluffy cloud of chocolate-pistachio goodness. This added step makes presentation stunning, especially for special occasions.
Step 6: Decorate and Serve
Carefully remove the springform pan and place your cheesecake on a platter. Use a spoon to create whimsical swirl patterns on top while gently spinning the cheesecake on a turntable—this little technique creates a beautiful marbled effect. Finish by sprinkling chopped pistachios around the edges to add color, texture, and a nutty crunch. This visual treat makes this No-Bake Vegan Pistachio Cheesecake Recipe simply irresistible even before the first bite.
How to Serve No-Bake Vegan Pistachio Cheesecake Recipe
Garnishes
Adding garnishes is a fantastic way to amp up both flavor and appearance. Fresh mint leaves, a sprinkle of edible rose petals, or even a dusting of matcha powder perfectly complement the pistachio’s earthiness. Fresh berries add juicy bursts of tartness that contrast beautifully with the velvety filling.
Side Dishes
Pair your cheesecake with a light, refreshing fruit salad or a scoop of vegan vanilla ice cream for an extra cool, creamy contrast. A cup of herbal tea or a fragrant espresso can also perfectly round out the experience—making every bite feel like a little celebration.
Creative Ways to Present
For an impressive presentation, consider serving individual cheesecake jars layered with crushed pistachio crust, filling, and ganache on top. Alternatively, create mini cheesecake bites by pressing the crust into silicone molds. These playful presentations make your No-Bake Vegan Pistachio Cheesecake Recipe versatile enough for both casual gatherings and elegant dinner parties.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in an airtight container in the fridge for up to 5 days. Allow it to sit at room temperature for about 30 minutes to an hour before slicing to bring back that creamy decadence with each serving.
Freezing
If you want to make life even easier, slice the cheesecake before freezing so that you can just grab a piece whenever the craving hits. Wrap slices individually in plastic wrap or place in a sealed container; frozen cheesecake will stay delicious for up to 2 months.
Reheating
Since this is a no-bake cheesecake, reheating is not necessary or recommended—simply thaw frozen slices in the fridge overnight or let them warm gently at room temperature until soft enough to enjoy the full creamy texture again.
FAQs
Can I use other nuts instead of pistachios?
Absolutely! While pistachios give this cheesecake its unique flavor and color, you can substitute with almonds, cashews, or even hazelnuts depending on your preference. Just keep in mind the taste and appearance may change slightly.
Do I need a high-speed blender for this recipe?
A high-speed blender is ideal to get a perfectly smooth filling, especially since the cashews need to break down completely. However, a powerful food processor can work if you blend long enough and scrape down the sides frequently.
Can I make this cheesecake nut-free?
This recipe is nut-forward due to pistachios and cashews, which are crucial for texture and flavor. If you have allergies, look for nut-free vegan cream cheese options and experiment with seed-based creams, though results will differ.
How long does the cheesecake take to set?
For best results, refrigerate for at least 6 to 8 hours, ideally overnight, to allow the filling to firm up perfectly. If you’re short on time, a 4-hour stint in the freezer works too, but the texture might be a bit firmer.
What’s the best way to slice this cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry before slicing. Warming the blade helps you cut through the creamy layers smoothly without cracking or smudging the ganache topping.
Final Thoughts
Sharing this No-Bake Vegan Pistachio Cheesecake Recipe has been such a joy because it brings together a beautiful combination of tastes and textures that delight every palate. Whether you’re a seasoned vegan baker or simply seeking a stunning dessert to impress, this recipe is sure to become a beloved classic in your kitchen. Trust me, once you try it, it will be your go-to celebration cake for years to come!
Print
No-Bake Vegan Pistachio Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 40 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This No-Bake Vegan Pistachio Cheesecake is a luscious and creamy dessert combining rich pistachio cream, a crunchy nut and cookie crust, and a smooth vegan white chocolate ganache topping. Perfect for a dairy-free, plant-based treat, it requires no baking and sets beautifully in the fridge for a creamy, indulgent finish.
Ingredients
Crust
- 120 g pistachios (raw or roasted)
- 120 g vegan cookies (such as biscoff)
- 50 g vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 1 batch homemade vegan pistachio cream, divided (350g for filling, 100g for ganache)
- 200 g cashews (soaked ahead of time)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
Ganache
- 120 g vegan white chocolate (finely chopped)
- 100 ml vegan heavy whipping cream (or coconut cream)
- 100 g vegan pistachio cream (reserved from batch)
Instructions
- Prep: Make the vegan pistachio cream in advance, up to a week ahead. Reserve 350g for the filling and 100g for the ganache. Soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line a 7.5 or 8-inch springform pan with parchment paper on the base and sides.
- Make the crust: In a food processor, combine pistachios, vegan cookies, and sea salt. Process until pistachios are broken into chunks and cookies form crumbs. Add the vegan butter and pulse until mixture sticks together when pressed.
- Form the crust: Press the crust mixture firmly into the base of the prepared pan, smoothing it down evenly using your fingers or a spoon. Refrigerate the crust while preparing the filling.
- Make the filling: In a high-speed blender, blend 350g of pistachio cream with soaked cashews, vegan cream cheese, and Greek-style yogurt until smooth and creamy with no lumps. Pour filling into the crust-lined pan. Refrigerate for at least 6-8 hours or overnight until set; alternatively, freeze for 4 hours for faster setting.
- Make the ganache: Place chopped vegan white chocolate and vegan heavy cream in a heat-resistant bowl. Melt gently over a double boiler (au bain-marie), stirring until smooth. Remove from heat and stir in 100g pistachio cream until fully combined and melted through.
- Prepare ganache surface: Cover the ganache surface with plastic wrap to prevent air exposure. If pouring as a drip topping, allow ganache to cool to room temperature.
- Optional whipped ganache: Chill ganache in fridge for 2 hours, then whip briefly with an electric mixer until light and fluffy. Use this to top the cheesecake.
- Decorate: Remove cheesecake from the springform pan and transfer to a serving plate. Place on a turntable if desired, and swirl the surface with a spoon while rotating. Decorate edges with chopped pistachios for a finishing touch.
- Storage: Store cheesecake in an airtight container in the refrigerator for up to 5 days. For best creaminess, let sit at room temperature for 30 minutes to an hour before serving. To freeze, wrap in plastic or seal in a container; pre-slice for easy portioning.
Notes
- Use biscoff or similar vegan cookies for a flavorful crust.
- Soaking cashews ensures a creamy and smooth filling texture.
- Vegan cream cheese and vegan Greek-style yogurt add tang and body to the filling.
- Vegan white chocolate may vary by brand; choose a high-quality one for best ganache.
- Letting ganache cool before pouring prevents it from melting the filling.
- Swirling the top while spinning the cheesecake adds an elegant finish.
