Super Creamy Vegan Pistachio Cheesecake: The Ultimate Vegan Recipe Idea

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Looking for indulgent vegan recipe ideas? This Super Creamy Vegan Pistachio Cheesecake is a decadent dessert that’s dairy-free, egg-free, and utterly irresistible. Featuring a graham cracker pistachio crust, a velvety pistachio cheesecake filling, and a luscious pistachio cream cheese frosting, this recipe is a showstopper for any occasion.

Ingredients for Vegan Pistachio Cheesecake

Pistachio Graham Cracker Crust:

• 1 batch homemade graham crackers or 250 g vegan graham crackers
• 1 cup (148 g) lightly salted shelled pistachios
• ¼ cup (57 g) vegan unsalted butter, melted

Pistachio Cheesecake Filling:

• 4 (8-ounce) containers vegan cream cheese, room temperature
• 1 cup (240 mL) vegan heavy cream, room temperature
• ½ cup (120 g) vegan yogurt or sour cream, room temperature
• 1 cup (250 g) pistachio butter (unsweetened)
• 1 cup (200 g) granulated sugar
• 8 tbsp (80 g) cornstarch
• 1 tbsp vanilla extract
• 1 tsp vanilla bean paste
• ½ tsp almond extract

Topping:

• ½ batch vegan cream cheese frosting
• ⅓ cup (84 g) pistachio butter
• Optional: Chopped pistachios for garnish

How to Make the Best Vegan Pistachio Cheesecake

Step 1: Prep the Pan

1. Line a 9-inch springform pan with parchment paper. Grease the edges with oil and line with additional parchment paper.
2. Preheat the oven to 400°F (200°C).

Step 2: Make the Crust

1. In a food processor, pulse graham crackers and pistachios into fine crumbs.
2. Add melted vegan butter and pulse until the mixture forms a wet crumb consistency.
3. Press the crust mixture evenly into the bottom and slightly up the sides of the prepared pan.
4. Par-bake the crust for 10–12 minutes.

Step 3: Prepare the Filling

1. Blend vegan cream cheese and yogurt in a food processor until smooth.
2. Add pistachio butter, sugar, vegan heavy cream, vanilla extract, almond extract, and cornstarch. Blend until creamy.
3. Pour the filling into the par-baked crust and smooth the surface.

Step 4: Bake the Cheesecake

1. Lower the oven temperature to 350°F (175°C).
2. Create a water bath by placing a baking sheet filled with boiling water on the lower oven rack.
3. Place the cheesecake pan on a separate baking sheet on the middle rack.
4. Bake for 72–75 minutes until the top is lightly golden and the center is set but slightly wiggly.
5. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

Step 5: Chill the Cheesecake

1. Let the cheesecake cool at room temperature for 15 minutes.
2. Cover and refrigerate for at least 4 hours or overnight to set completely.

Step 6: Make the Frosting

1. Prepare a half batch of vegan cream cheese frosting and stir in pistachio butter until smooth.
2. Spread the frosting evenly over the chilled cheesecake.

Step 7: Serve and Enjoy

1. Garnish with chopped pistachios for extra texture and flair.
2. Slice and serve this creamy masterpiece!

Tips for Success

1. Choose Quality Pistachio Butter: Use unsweetened pistachio butter for the best flavor.
2. Prevent Cracks: The water bath creates steam, preventing cracks in your cheesecake.
3. Room Temperature Ingredients: Ensures a smooth filling and even baking.
4. Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.

Why This Vegan Cheesecake Stands Out

This vegan pistachio cheesecake is a dessert dream come true. Its creamy texture, rich pistachio flavor, and elegant presentation make it perfect for celebrations or a special treat. Even non-vegans will be amazed that this indulgent dessert is dairy-free!