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Baked Vegan Pistachio Cheesecake

Baked vegan pistachio cheesecake – perfect for any occasion! With a nutty base & a smooth, creamy pistachio filling. Refined sugar free.

It’s not a secret that cheesecake is my favourite type of cake – after all, I make it multiple times a year – both for special occasions and also just because I’m feeling like it – and each time the slices don’t last long. I always intend to ‘cut the cheesecake into freezable slices’, but let’s just be honest: it’s gone before it can even see the inside of a freezer, ha! Pistachio has always been my go-to ice cream flavour as a kid, so of course a vegan pistachio cheesecake was due to happen, and here we go!

For this vegan pistachio cheesecake recipe I’ve decided to create a baked version as – little fun fact – growing up in Germany, pretty much all cheesecakes I grew up enjoying were baked, and there’s just something about the juicy, firm and smooth texture that’s truly addictive. 

Whether you’re looking for a decadent cake recipe for a birthday or another special occasion – or like me, you’re just craving some delicious cheesecake – this recipe is perfect for you! It’s also easily made gluten-free, so in case that’s your jam, please check the notes at the bottom of the recipe card. 

What you need to make pistachio cheesecake

Ingredients

For the crust:
  • pistachio kernels: I get mine in bulk from Grape Tree Foods. Make sure they’re raw and unsalted.
  • rolled oats: swap out for gluten-free oats if you like to make this cake gluten-free.
  • a pinch of salt: this is used to balance the flavours in the cheesecake, don’t worry – it won’t make it salty!
  • dried dates: Let’s soak these in hot water for 15 minutes to soften and prepare them for the recipe! They are perfect to hold the cheesecake batter together in one piece. 
For the cheesecake filling:
  • pistachio kernels: For the filling, the pistachios are soaked in warm water for 2 hours in order to soften them and make them kinder on the blender.
  • coconut milk: Use the tinned, full-fat version on this occasion.
  • maple syrup: You can swap this out for agave!
  • vanilla extract: A little vanilla can go a long way! You can also use vanilla powder instead of extract, which is more intense in flavour. Use about 1/5 of the amount for the extract, if you’re using powder.
  • silken tofu: For some delicious creaminess and added protein!
  • lemon juice: Adds some delicious acidity to this vegan cheesecake and rounds up the flavour.
  • salt: Salt is required in this recipe only in small amounts. It helps balance the flavour profile and make the pistachio cheesecake even tastier.
  • cornstarch: This helps thicken the cheesecake mixture. Cornstarch needs to be heated in order to be ‘activated’, so on this occasion, it’s activated in the oven and firms up once the cake cools down.

For the decoration (optional):

  • crushed pistachio kernels

Of course, you can definitely go all out and get creative with your cheesecake decoration also! I love adding pistachio kernels for a delicious crunch. 

Equipment

  • food processor
  • blender
  • 9-inch round cake tin
  • oven

How to make pistachio cheesecake

Preparing the cheesecake crust

The crust for this vegan pistachio cheesecake is just as nutty as the rest of the cake! Made from pistachios, oats and sticky dates – it’s important to soak your dates in hot water for about 15 minutes prior to adding them to your cheesecake crust as this will soften them, make them stickier and most importantly: Kinder to your food processor!

To make the crust, we’re using a food processor (in case you haven’t guessed that yet!). Simply add the pistachio kernels, rolled oats, a pinch of salt, and the soaked dates into the processor and pulse for roughly 30 – 60 seconds or until the dates and nuts have broken down. Everything should be well mixed and you should end up with a firm, sticky dough.

Lightly grease a 9-inch cake tin and press the dough against the bottom and corners of the tin until used up and set the cake tin into the fridge whilst preparing the rest of the recipe.

Preparing the oven

Preheat your oven to 175°C (347°F). To avoid cracks on the top of your cheesecake, place an ovenproof container filled with 1-2 litres of water into the bottom of your oven. This will keep the air in the oven humid and prevent your cheesecake top from becoming dry and cracking during the baking process.

Making the cheesecake filling

For the cheesecake filling, it’s best to use a high-speed blender as this will help create a smooth and creamy pistachio filling. The pistachios for the recipe should be soaked in warm water for about 2 hrs prior to using them in the recipe. This will soften them and make them easier to blend smoothly.

To make the pistachio cheesecake filling, place the soaked and drained pistachio kernels, coconut milk, maple syrup, vanilla extract, silken tofu, lemon juice, and pinch of salt into your blender and process on the highest settings for 3-4 minutes. Your cheesecake batter should be completely smooth now, but if needed, blend a little longer. If your blender isn’t powerful enough to break down all the nutty pieces, simply run the mixture through a fine sieve to remove any chunks before continuing with the recipe of the recipe.

Add the cornstarch into the mix and blend for another minute, then pour the cheesecake mixture onto your cheesecake base.

Baking the cheesecake

Place the pistachio cheesecake into the preheated oven. Bake for 15 minutes at 175°C (347°F), then reduce the heat to 160°C (320°F) and bake for a further 30-35 minutes.

Cooldown and serving 

Once baked, carefully remove the cake from the oven and allow for it to cool down completely. Gently remove it from your cake tin – I like to use a long, thin knife to run it around the edges of the cake tin to carefully loosen the cake from the tin, then remove the outer ring and move the entire cake onto a serving plate. 

To decorate, you can use crush pistachios for an extra crunch – but feel free to get creative with your toppings. Cut the cake into slices and enjoy alongside a dollop of dairy-free whipped cream.

This recipe is:

  • 100% vegan
  • easy to make
  • extra nutty
  • super creamy and delicious
  • baked
  • refined sugar free
  • full of pistachio flavour
  • easy to make gluten-free
  • created with a nutty crust
  • perfect for any occasion!

 

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Baked Vegan Pistachio Cheesecake

  • Author: romylondonuk
  • Prep Time: 150
  • Cook Time: 30
  • Total Time: 3 hours
  • Yield: 8-10 1x
  • Category: Cheesecake
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Description

A vegan cheesecake full of nutty flavours! This vegan pistachio cheesecake is perfect for any occasion – made with a nutty pistachio, oat and date base and filled with a wonderfully smooth and creamy pistachio cheesecake filling, baked to perfection!

See notes below for the gluten-free option.


Ingredients

Scale

For the crust:

  • 100g pistachio kernels
  • 100g rolled oats
  • a pinch of salt
  • 140g dried dates, soaked in hot water for 15 minutes

For the cheesecake filling:

  • 100g pistachio kernels, soaked in warm water for 2 hrs
  • 400ml coconut milk
  • 60 ml maple syrup
  • 2 tsp vanilla extract
  • 300g silken tofu
  • 2 tbsp lemon juice
  • a pinch of salt
  • 4 tbsp cornstarch

For the decoration (optional):

  • crushed pistachio kernels

Instructions

  1. Making the crust: To create the cheesecake crust, place the pistachio kernels into a food processor. Add your rolled oats, a pinch of salt, and the soaked dates. Pulse the food processor for roughly 30 – 60  seconds or until the dates and nuts have broken down and are well mixed. You should end up with a firm dough. Lightly grease a 9-inch cake tin and press the dough against the bottom and corners of the tin.
  2. Preheating: In the meantime, preheat your oven to 175°C (347°F). To avoid cracks in your cheesecake, place an ovenproof container filled with 1-2 litres of water into the bottom of your oven.
  3. Preparing the cheesecake filling: Combine the soaked and drained pistachio kernels, coconut milk, maple syrup, vanilla extract, silken tofu, lemon juice, and pinch of salt in a high-speed blender. Blend on the highest settings for 3-4 minutes or until completely smooth. If needed, strain the mix through a sieve before continuing. Blend the cornstarch into the mix for 1 minute, then pour the cheesecake mixture into the cake tin and place it in the preheated oven.
  4. Baking: Bake the cheesecake for 15 minutes at 175°C (347°F), then reduce the heat to 160°C (320°F) and bake for a further 30-35 minutes.
  5. Cooldown and serving: Once baked, carefully remove the cake from the oven and allow for it to cool down completely before decorating with crushed pistachios. Cut the cake into slices and enjoy alongside a dollop of dairy-free whipped cream.

Notes

To make this recipe gluten-free, simply use gluten-free oats for the cheesecake base.

Keywords: pistachio cheesecake, vegan cheesecake, baked cheesecake, cheesecake, pistachio, baked vegan cheesecake, vegan pistachio cheesecake

Are you a cheesecake lover just like me? Welcome to the club! Here are a few more that you might like to try:

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