Description
This Pistachio Cheesecake offers a creamy blend of dairy-free ingredients and a crunchy base, making it a deliciously simple dessert perfect for any occasion. It features ground pistachio for that unique flavor, with a quick and easy no-bake method that everyone will appreciate.
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
- 500g of dairy-free / vegan cream cheese
- 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.
- Melt the dairy-free butter in a saucepan over low heat and pour it into a mixing bowl after removal from the heat.
- Grind the pistachio nuts finely in a food processor or blender.
- Add the digestives and ground pistachios to the food processor and blend until fine crumbs form. Combine these with the melted butter, mixing until the texture is similar to wet sand.
- Press the biscuit and pistachio mixture into the lined tin firmly, ensuring it is compact and extends up the sides to support the cheesecake filling.
Notes
For best results, use cashew nuts that have been soaked in water for several hours beforehand.
Feel free to decorate the top of the cheesecake with additional chopped pistachios before serving.
Ensure all ingredients are at room temperature for easier mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg