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5 from 11 votes

Vegan Pistachio Cheesecake with Pistachio Ganache

This vegan pistachio cheesecake is the real deal. It requires only 6 ingredients and 30 minutes of your precious time to make it!
Prep Time30 minutes
Resting Time12 hours
Total Time12 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: vegan pistachio cheesecake
Servings: 10
Author: Carlo Cao


  • 1 cake tin (⌀ 20 cm, 8 in.)



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


  • 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))


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


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



  • 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.


  • 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.


  • 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.