Pistachio Cheesecake
A delightful vegan and gluten-free pistachio cheesecake that's creamy, nutty, and absolutely irresistible. This elegant dessert features a tender gluten-free crust topped with a silky-smooth tofu and yogurt filling infused with rich pistachio butter. Finished with a cloud of whipped cream and crunchy pistachio pieces, it's the perfect balance of textures and flavors that will impress both vegans and non-vegans alike.
Base Instructions
- Take the vegan butter out of the refrigerator to soften for a few minutes.
- In a bowl, combine all the base ingredients: gluten-free flour, sugar, vanilla sugar, applesauce, softened vegan butter, baking powder, and salt.
- Mix until everything is well incorporated. Don't worry if the mixture doesn't form a ball - it should be somewhat crumbly.
- Press this mixture into the bottom of a 22cm springform cake pan, creating an even layer.
- Place the pan in the refrigerator while you prepare the filling.
Filling Instructions
- Preheat your oven to 180°C (350°F).
- Place all the filling ingredients in a food processor: tofu, soy yogurt, sugar, vanilla sugar, cornstarch, pistachio spread, lemon juice, and salt. If you do not have pistachio spread, see notes for a substitution.
- Process until completely smooth and creamy, scraping down the sides as needed.
- Remove the base from the refrigerator and pour the filling over it, smoothing the top with a spatula.
- Bake in the preheated oven for 1 hour.
- After the hour is up, turn off the oven but do not open the door. Leave the cheesecake inside the closed oven for another hour to cool gradually.
- After the second hour, remove the cheesecake from the oven and allow it to cool completely on the countertop.
- Once it has reached room temperature, refrigerate for at least 6 hours or preferably overnight to allow it to set completely.
Decoration Instructions
- When you're ready to serve the cheesecake, whip the vegan cream until it forms stiff peaks.
- Spread the whipped cream over the top of the chilled cheesecake.
- Coarsely chop or crush the pistachios.
- Sprinkle the crushed pistachios evenly over the whipped cream.
- Return to the refrigerator until ready to serve.
Notes
- Pistachio butter can sometimes be difficult to find. If needed, you can make your own by blending roasted, unsalted pistachios in a food processor until smooth and creamy.
- If you do not have vegan pistachio spread, you can substitute with pistachio butter; start with ~50g pistachio butter, then increase soy yogurt by ~100g and sugar by ~40g to keep the filling creamy and sweet (adjust to taste).
- The gradual cooling in the oven helps prevent the cheesecake from cracking.
- This cheesecake is best when allowed to set overnight, so plan to make it a day ahead of when you want to serve it.
- Store in an airtight container in the refrigerator for up to a week.
Equipment Needed
- Mixing Bowl
- Spatula
- Springform Pan
- Kitchen Scale
- Oven
- Food Processor
- Hand Mixer
- Knife
- Cutting Board
You might also like
These Apple Pie Dog Cookies are a cozy little treat for your pup — soft apple sauce, warm cinnamon, and a hint of cardamom, all baked into crunchy, bite-sized cookies. They’re quick to mix in one bowl, easy to roll out, and perfect for cutting into cute shapes. Think “apple pie vibes”, but dog-friendly and made with simple ingredients.
These Apple-Mango Dog Treats are bright, fruity, and super easy to make. Apple sauce and mango purée give them a naturally sweet smell (dogs go wild for it), while oat and rice flour make the dough easy to roll and cut into fun shapes. Bake them until lightly golden, cool completely, and you’ve got a simple homemade treat your pup will happily approve.
Discover a delightful twist on the classic treat with our Apricot Coconut Vegan Bounty Bars. These indulgent bars combine the tropical essence of coconut with the sweet tanginess of apricots, all enrobed in rich vegan chocolate. Featuring a soft vanilla cake base, a creamy coconut-apricot filling, and a decadent chocolate glaze, these bars offer a perfect balance of flavors and textures. Ideal for summer picnics, potlucks, or as a special treat for adventurous dessert lovers, these plant-based delights are sure to impress vegans and non-vegans alike. Easy to make and even easier to enjoy, these exotic bars bring a taste of tropical paradise right to your kitchen.
A velvety smooth soup that gets its rich flavor from oven-roasted butternut squash, sweet caramelized onions, and whole roasted garlic. This simple but elegant soup lets the natural sweetness of roasted vegetables shine through. Perfect for chilly days or as an impressive starter that's deceptively easy to make!