Vegan Pistachio Cheesecake

5 from 12 votes

This vegan pistachio cheesecake is a creamy masterpiece. It's super delicious and also incredibly easy to make. Whip it up ahead of time, even 1-2 days before your dinner party, and impress your guests with its irresistible flavor.

Prep Time30

Resting Time12

Total Time12 30

Course: Dessert

Cuisine: American

Keyword: vegan pistachio cheesecake

Servings:

Calories: 748kcal

Author: Carlo Cao

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

Metric - Imperial (US)

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.

Notes

** I prefer to use homemade pistachio butter that I make myself. Here's how I do it: I roast 260 grams (9 oz) of pistachios in the oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 15 minutes. After they've cooled completely, I blend them in a high-speed blender until they become smooth and liquid. If needed, I add 1-2 tablespoons of refined coconut oil to help with the blending process. Of course, you can also use store-bought vegan pistachio butter as an alternative.

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