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
Scale
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.
