Description
This Pistachio Cheesecake is a creamy, delightful dessert that’s both simple to prepare and irresistible. Made with ground pistachios, dairy-free cream cheese and a gluten-free crust, it’s perfect for gatherings and quick dinners alike!
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 (i use violife)
- 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 dairy-free butter in a small saucepan over low heat, then transfer to a medium bowl.
- In a food processor, grind the pistachio nuts until fine.
- Add the digestive biscuits and ground pistachios to the processor and blend until fine.
- Combine the biscuit and pistachio crumbs with the melted butter in the bowl, mixing until the mixture resembles wet sand.
- Press the mixture firmly into the base and up the sides of the lined cake tin to create a compact crust.
Notes
For a gluten-free version, be sure to use gluten-free digestive biscuits.
The crust can be made in advance and chilled before adding the filling.
Top with chopped pistachios for an added crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg