Description
This Pistachio Cheesecake is a delightful no-bake dessert that captivates with its creamy texture and vibrant flavor. Made with dairy-free ingredients and topped with chopped pistachios, it’s perfect for gatherings and celebrations. Enjoy this simple yet impressive treat with family and friends!
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-inch loose base cake tin with greaseproof paper.
- Melt the dairy-free butter in a small saucepan over low heat.
- Remove from heat, and transfer the melted butter to a medium heat-proof mixing bowl.
- Grind the pistachio nuts in a food processor until fine.
- Combine the ground pistachios with the digestive biscuits in the processor and blend until fine.
- Pour the biscuit mixture into the melted butter and mix until it resembles wet sand.
- Press the mixture firmly into the base and up the sides of the lined tin using clean hands.
Notes
If the crust crumbles, ensure it is packed tightly against the tin.
Let the cheesecake chill in the refrigerator for a few hours before serving to allow it to set properly.
Decorate with chopped pistachios for added texture and visual appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg