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    Home » Recipes » Dessert

    Published: Apr 15, 2022 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Vegan Pistachio Cheesecake with Cookie Crust

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    Are you looking for a recipe for a pistachio dessert? Then I have the perfect recipe for you! This vegan pistachio cheesecake is the real deal. It requires only 6 ingredients and 30 minutes of your precious time to make it!

    image: vegan pistachio cheesecake slice

    The crust is made of oatmeal cookies and vegetable butter. Once cool it gets super nice and crunchy.

    The pistachio filling, on the other hand, is made of oat cream-cheese, pistachio butter, vegan white chocolate and whipped cream. Just 4 ingredients that mixed together create a super creamy and delicious pistachio cream!

    To make the cheesecake even more luscious we top it with a pistachio butter and white chocolate ganache. The result is a dessert that will leave everyone speechless!

    Before you get in the kitchen to make this recipe I suggest you read this blog-post carefully. The recipe is simple but there are a few steps to consider while making it.

    Jump to:
    • Ingredients
    • Pistachio butter
    • Vegan cream-cheese
    • Vegan white chocolate
    • Step 1: Make the cookie crust
    • Step 2: Make the filling
    • Step 3: Let the cheesecake rest
    • Step 4: Make the ganache
    • Step 5: Serve it
    • How to store leftover pistachio cheesecake
    • How to adapt the recipe if my cake tin is bigger
    • Make ahead option
    • Other cheesecake recipes you might like:
    • If you try this recipe….
    • Pinterest
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar
    image: vegan pistachio cheesecake on a table

    Ingredients

    As I mentioned above, you'll only need a few ingredients to make this cheesecake. For this reason, I recommend using high-quality ingredients.

    Let's look now at what we will need to make this vegan pistachio cheesecake.

    • vegan oat cookies
    • vegan butter
    • oat, almond or soy cream cheese
    • vegan white chocolate
    • vegan whipped cream
    • pistachio butter
    image: ingreidents for eggless pistachio cheesecake
    Ingredients, from left to right: oat cookies, vegan butter, oat cream-cheese, vegan white chocolate, vegan whipped cream, pistachio butter

    Pistachio butter

    Pistachio butter is the main ingredient in this recipe and is nothing more than pistachios ground into a cream.

    Many people on the internet tend to confuse it with pistachio cream which is instead made with pistachio butter mixed with white chocolate and sugar.

    You can buy pistachio butter in some supermarkets but it tends to be super expensive. For this reason I recommend making it at home.

    To make it, simply shell 400g (14 oz) of pistachios, toast them in a preheated oven at 180 °C (360 °F) for 7-8 minutes, let them cool, and then grind them in a high-speed blender until they turn into a smooth cream.

    image: homemade pistachio butter in a jar
    homemade pistachio butter

    Vegan cream-cheese

    Vegan cream-cheese is the base of the filling of our pistachio cheesecake.

    There are a lot of vegan cream-cheese on the market and they all work well. The only thing you need to pay attention to is to buy plain cream-cheese, that is not too salty and has a nice thick consistency.

    In my e-book you will also find the recipe to make it at home.

    image: oat cream-cheese in a jar
    oat cream cheese

    Vegan white chocolate

    White chocolate is a very important ingredient for this cheesecake, in fact it's what makes the cheesecake stable and creamy at the same time.

    These days it's getting easier and easier to find vegan white chocolate made with rice milk. If your local supermarket doesn't have it, I recommend buying it online.

    In case you do not find it anywhere you can try to substitute it by using cocoa butter. The result should be similar.

    image: vegan white chocolate
    vegan white chocolate

    Step 1: Make the cookie crust

    We start making the cheesecake by making the cookie crust.

    To make it we start by putting the cookies in a food-processor, grind them finely, add the melted butter, mix well and spread the mixture on the bottom of a cake tin with a circumference of 20 cm (8'').

    Then we place the cake tin in the freezer and start making the pistachio filling.

    Step 2: Make the filling

    To make the filling we start by adding cream cheese and pistachio butter into a bowl.

    image: vmixing cream cheese with pistachio butter

    Then using a hand mixer or a spatula we mix until combined.

    image: vegan pistachio cheesecake filling

    Next we add the melted white chocolate and mix until incorporated.

    image: vegan pistachio cheesecake filling once white chocolate is added

    Finally, once the cream is smooth and glossy we can pour it onto the cookie crust and smooth it out using a spoon.

    image: forming pistachio cheesecake

    Step 3: Let the cheesecake rest

    Once the filling has been smoothed out, we can place the cheesecake into the fridge and allow it to rest for at least 4-5 hours or overnight.

    Step 4: Make the ganache

    The ganache can be added before or after placing the cheesecake in the refrigerator to rest.

    I personally prefer to add it after, once the cake tin is removed, so that I can let the ganache fall from the sides making the cheesecake look fancier (to me at least ;)).

    To make the ganache we add cream, pistachio butter and white chocolate to a bowl and heat in a bain-marie, stirring occasionally. Once we get a lump-free cream we can pour it over the cheesecake.

    image: white chocolate and pistachio ganache poured over cheesecake

    To add an extra touch I decorated my cheesecake with ground pistachios. This step is totally optional though.

    image: vegan pistachio cheesecake

    Step 5: Serve it

    Once the cheesecake has rested and it's totally firm we can take it out of the fridge (remove the cake tin if you haven't done it yet), cut it into slices and serve it right away.

    image: vegan pistachio cheesecake slice

    How to store leftover pistachio cheesecake

    You can store this vegan pistachio cheesecake either in the fridge or in the freezer (depending on how long you want to keep it).

    • Refrigerator: place the cheesecake in an airtight container or cover with plastic wrap and store in the refrigerator for up to 3-4 days.
    • Freezer: wrap the cheesecake in portions in plastic wrap, place in an airtight container and place in the freezer. You can keep it in the freezer for up to 1 month. Before serving, let it thaw completely in the refrigerator.
    image: vegan pistachio cheesecake slice

    How to adapt the recipe if my cake tin is bigger

    For this recipe I used an 20cm (8'') cake tin.

    I always use this mold because it's enough for 8-10 servings and it allows me to make tall cheesecakes without having to buy loads of ingredients. So if you don't have an 20 cm (8'') mold, I suggest you buy one :).

    That being said, if you have a 22 cm (8 ½'') cake tin, increase the ingredients by 20% and if you're using an 24 cm (9 ½'') cake tin, increase them by 40%.

    image: vegan pistachio cheesecake slice

    Make ahead option

    This cheesecake can be made without any problem up to 2 days before serving. Just cover it with plastic wrap and let it rest in the coldest part of the fridge (the bottom one).

    Other cheesecake recipes you might like:

    • Chocolate Cheesecake with Oreo Crust
    • Biscoff Cheesecake
    • Baked Vanilla Cheesecake with Cookie Crust
    • White Chocolate Cheesecake with Oreo Crust

    If you try this recipe….

    If you tried this recipe, let me know! Leave a comment, rate the recipe and don't forget to tag a photo with #vegaliciously or #carlocao on Instagram or Tiktok!

    Pinterest

    If you have Pinterest, feel free to pin the image below and follow me by clicking here 😌.

    📖 Recipe/Rezept

    Vegan Pistachio Cheesecake with Pistachio Ganache

    Carlo Cao
    This vegan pistachio cheesecake is the real deal. It requires only 6 ingredients and 30 minutes of your precious time to make it!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Resting Time 12 hrs
    Total Time 12 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 10

    Equipment

    • 1 cake tin (⌀ 20 cm, 8 in.)

    Ingredients
      

    Crust

    • 180 g oat cookies ((6½ oz))
    • 75 g vegan butter melted ((2½ oz))

    Filling

    • 600 g vegan cream-cheese ((21 oz))
    • 80 g powdered sugar optional ((3½ oz))
    • 180 g pistachio butter
    • 250 g vegan white chocolate melted in a water bath ((9 oz))
    • 200 ml vegan whipped cream whipped up ((9 fl oz))

    Ganache

    • 80 g white chocolate ((6 oz))
    • 80 g pistachio butter
    • 50 g vegan cream ((1¾ oz))

    Topping

    • 40 g crushed pistachios optional ((2½ oz))

    Instructions
     

    Crust

    • Cover the sides and bottom of a springform (Ø 20 cm, 8 '') with baking paper.
    • Place cookies in a food processor and grind finely.
    • Add melted butter and mix until combined.
    • Press the mixture onto the bottom of the springform. Place in the freezer.

    Filling

    • Add cream cheese and sugar (optional) to a large bowl and mix with a hand mixer until combined.
    • Add pistachio butter and mix until combined
    • Pour in melted chocolate and mix until incorporated.
    • Slowly and gently fold in whipped cream using a spatula.
    • Add the filling on top of the crust and smooth it out.
    • Allow the cheesecake to rest in the fridge overnight or at least for 4-5 hours.

    Ganache

    • The next day, place chocolate, cream and pistachio butter in a bowl. Heat over a water bath and mix until the chocolate has completely melted and the ganache is smooth and glossy. Pour over the cheesecake.

    Topping (optional)

    • Top cheesecake with crushed pistachios and serve right away.
    Keyword vegan pistachio cheesecake
    Tried this recipe?Let us know how it was!

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    • Vegan White Chocolate Cheesecake with Oreo Crust

    Reader Interactions

    Comments

    1. Iva says

      September 17, 2022 at 4:32 pm

      5 stars
      I have made this cheesecake for the second time now. When I first made it I wasn't sure about the outcome so I only made half of the recipe. It was a mini cake but it was the most delicious flavour and texture I have had in a long time. So scrumptious and decadent and pistachio-e. This time I made one and a half amount and created one monster cheesecake. 🙂 I have a lot of people to feed and I am sure it will be a hit. The only minus is the price of the ingredients especially pistachios. Plus the store bought vegan creme cheese is vile here where I live. I always make my own by draining soy yoghurt.
      Thank you for this perfection!

      PS. I will write the feedback I get...

      Reply
      • carlocao says

        September 21, 2022 at 1:29 pm

        Dear Iva, You feedback made my day! I'm so glad you like this recipe! The recipe is definitely not a cheap one but it's totally worth it 🙂 Hugs, Carlo

        Reply
    2. Ben G says

      April 22, 2022 at 1:16 am

      5 stars
      This cheesecake is a heavenly dessert ! Easy to prepare but sooooo impressive ! I highly recommend it ! And the homemade pistachios butter … miam !

      Reply

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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