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This vegan pistachio cheesecake is super delicious and incredibly easy to make. You only need 7 ingredients and about 30 minutes of time to prepare it. This recipe is also amazing for when you have friends over for dinner because it yields 8-10 servings and you can make it 1-2 days ahead. So you'll be able to enjoy your dinner without having to worry about the dessert!
If you're loving this vegan pistachio cheesecake, you've got to try this cheesecakes too! Check out this super creamy vegan Biscoff cheesecake or this delicious vegan white chocolate cheesecake. Looking for more? Try this amazing vegan New York cheesecake and when fall hits, don't miss this absolutely delicious vegan pumpkin cheesecake.
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⭐ Why I love this recipe
I adore this recipe because it's not your typical vegan cheesecake; it's delicate and perfect for pistachio lovers like me. The combination of pistachios and vegan white chocolate creates an absolutely divine dessert.
What's more, I love that I can make this cheesecake ahead of time, so I don't have to stress when people come over for dinner. This dessert also happens to be one of my friends' favorites, and it really never fails to impress!
🧾 Ingredients
To whip up this vegan pistachio cheesecake, I mainly use easy-to-find ingredients. Let's take a look at the key ingredients of this recipe:
- Vegan cream cheese: I opt for high-quality oat or soy cream cheese. In my experience, they have the best flavor and texture. I don't recommend using almond cream cheese, as its strong flavor may overshadow the delicate taste of pistachio.
- Vegan white chocolate: I like using chocolate from brands like iChoc or Veganz, both of which are easy to find in Switzerland. If you can't find vegan white chocolate at your local store, don't worry—I'll explain how to substitute it in the next section.
- Pistachio butter: I love using homemade pistachio butter. Here's how I make it: I roast the pistachios in the oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 15 minutes. Then, after they've cooled completely, I blend them in a high-speed blender until they become smooth and liquid. Of course, you can also use store-bought vegan pistachio butter as an alternative.
- Vegan whipped cream: It's crucial to use a product that becomes very stiff when whipped. My preferred choices for vegan creams are Rama or Oatly. If your whipped cream doesn't form stiff peaks, you can use a whipped cream stabilizer to achieve the perfect texture.
Substitutions
I always recommend sticking to the recipe for the best results. However, if you need to make substitutions, here are the ingredients that can be replaced:
- Vegan white chocolate: Use the same amount of cocoa butter.
🥄 Equipment
To make this cheesecake, all you need is a 20-centimeter (8-inch) cake tin, a high-speed blender, and a food processor.
🥣 How to make
As mentioned, this vegan pistachio cheesecake is incredibly straightforward to make. From start to finish, you only need about 30 minutes to make it! Here's a visual of how it's done:
Step 1: To make the crust, start by finely grinding the cookies in a food processor. Then, add the melted vegan butter and mix well until fully combined. Press this mixture onto the bottom of a cake tin. Finally, place it in the freezer to set while you prepare the pistachio filling.
Step 2: To make the filling, begin by combining the cream cheese and pistachio butter in a bowl. Use a hand mixer or spatula to blend them together until they form a smooth mixture. After that, add the melted white chocolate to the mixture and continue blending until everything is well combined and smooth. Finally, gently fold in the whipped cream to give the filling a light and airy texture.
Step 3: Pour the cream over the crust, smooth it out and place into the fridge to rest for at least 4-5 hours or overnight.
Step 4: Once the cheesecake has set, prepare the ganache. In a bowl, combine cream, pistachio butter, and white chocolate. Heat the mixture in a bain-marie, stirring occasionally, until smooth and free of lumps. Once ready, remove the cheesecake from the mould and pour the ganache over it for an indulgent topping. Sprinkle crushed pistachios on top for decoration. Finally, allow the ganache to set in the fridge for 30 minutes before serving.
👨🏻🍳 Expert tip
The best advice I can give you is to make this cheesecake the day before. That way the texture of the cheesecake will be perfect, you won't have any problems when you remove it from the mold, and when you cut it it will keep its shape perfectly.
❄️ Storage
If you have any cheesecake left over you can store it in the refrigerator or freezer. Here's how to do it:
- Refrigerator: place the cheesecake in an airtight container and store for up to 3-4 days.
- Freezer: place in an airtight container and set in the freezer for up to 1 month. Before serving, let it thaw completely in the refrigerator overnight.
👪 Serving size
For this recipe, I use a 20-centimeter (8-inch) cake tin. This size tin yields 8-10 servings and allows me to make a tall cheesecake. If you have a 22-centimeter (8.5-inch) cake tin, increase the ingredients by 20%. If you're using a 24-centimeter (9.5-inch) cake tin, increase them by 40%.
📔 FAQ
You'll know the cheesecake is set when it no longer jiggles when gently shaken. While it takes a couple of hours to firm up, I recommend letting it rest overnight in the fridge for the best results.
Certainly! You have the option to skip the ganache entirely and enjoy the cheesecake as it is, or you can get creative and add your favorite toppings for an extra delicious touch.
Absolutely! If you don't have a springform pan, you can use a regular baking dish with a similar size instead. Once the cheesecake has set, simply use a spoon to scoop out individual servings and serve them as desired.
🎥 Video
📖 Recipe
Vegan Pistachio Cheesecake
Equipment
- 1 cake tin (⌀ 20 cm, 8-inch)
- 1 high-speed blender
- 1 food-processor
Ingredients
Crust
- 180 g vegan digestive biscuits
- 75 g vegan butter melted
Filling
- 600 g vegan cream-cheese
- 80 g powdered sugar optional
- **180 g pistachio butter
- 250 g vegan white chocolate melted in a water bath
- 200 ml vegan whipped cream whipped up
Ganache
- 80 g white chocolate
- **80 g pistachio butter
- 50 g vegan cream
Topping
- 40 g crushed pistachios optional
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 to a large bowl and mix until combined. Add in pistachio butter and 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
- Once the cheesecake has set, 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 and let it set in the fridge for another 30 minutes.
- Top the cheesecake with crushed pistachios and serve it right away.
droversointeru says
You could certainly see your expertise in the work you write. The arena hopes for even more passionate writers like you who are not afraid to mention how they believe. Always go after your heart.
Tess says
Hi! If i want the cheesecake to be less “tall” should I halve the dose of the filling?
Iva says
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...
carlocao says
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
Ben G says
This cheesecake is a heavenly dessert ! Easy to prepare but sooooo impressive ! I highly recommend it ! And the homemade pistachios butter … miam !