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
- Line a 9-inch springform pan with parchment paper. Grease the edges with oil and line with additional parchment paper.
- Preheat the oven to 400°F (200°C).
Step 2: Make the Crust
- In a food processor, pulse graham crackers and pistachios into fine crumbs.
- Add melted vegan butter and pulse until the mixture forms a wet crumb consistency.
- Press the crust mixture evenly into the bottom and slightly up the sides of the prepared pan.
- Par-bake the crust for 10–12 minutes.
Step 3: Prepare the Filling
- Blend vegan cream cheese and yogurt in a food processor until smooth.
- Add pistachio butter, sugar, vegan heavy cream, vanilla extract, almond extract, and cornstarch. Blend until creamy.
- Pour the filling into the par-baked crust and smooth the surface.
Step 4: Bake the Cheesecake
- Lower the oven temperature to 350°F (175°C).
- Create a water bath by placing a baking sheet filled with boiling water on the lower oven rack.
- Place the cheesecake pan on a separate baking sheet on the middle rack.
- Bake for 72–75 minutes until the top is lightly golden and the center is set but slightly wiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Step 5: Chill the Cheesecake
- Let the cheesecake cool at room temperature for 15 minutes.
- Cover and refrigerate for at least 4 hours or overnight to set completely.
Step 6: Make the Frosting
- Prepare a half batch of vegan cream cheese frosting and stir in pistachio butter until smooth.
- Spread the frosting evenly over the chilled cheesecake.
Step 7: Serve and Enjoy
- Garnish with chopped pistachios for extra texture and flair.
- Slice and serve this creamy masterpiece!
Tips for Success
- Choose Quality Pistachio Butter: Use unsweetened pistachio butter for the best flavor.
- Prevent Cracks: The water bath creates steam, preventing cracks in your cheesecake.
- Room Temperature Ingredients: Ensures a smooth filling and even baking.
- 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!