this vegan pistachio cheesecake is easy to make and so delicious! it is so beautiful and perfect for spring.
the inspiration
There is actually a little bit of a story behind this vegan pistachio cheesecake. So, I first set out to make a totally different pistachio cake. However, after 3 rounds of testing I couldn’t get it to come out right. I still want to make that cake but it just wasn’t clicking right now.
But the pistachio layer of the cake I was making was really delicious! It was very reminiscent of a cheesecake. So, I figured let’s turn it into a vegan cheesecake instead.
We have made many vegan cheesecakes here and I always love how they turn out. So, I knew adding a pistachio one to the mix would be so fun.
the ingredients
- Vegan Cream Cheese: part of the base for our vegan pistachio cheesecake. I like to either use Kite Hill or Miyoko’s. The base of the Kite Hill is almond and the base of the Miyoko’s is cashew. I do also have a recipe for homemade vegan cream cheese that I do think would work well here.
- Silken Tofu: when the silken tofu is combined with the vegan cream cheese it helps to create a nice base for our vegan cheesecake!
- Instant Pistachio Pudding Mix: this is the secret to adding in the pistachio flavor. Pudding mix does not contain any animal ingredients! I think for years because the brand Jell-O makes pudding mix, and jello has gelatin in it, I thought pudding mix also had gelatin. But it doesn’t it just uses cornstarch!
- Sugar: we will add in some sugar of course to enhance the sweetness.
- Vanilla Sandwich Cookies: these will be the base of our crust. You can also use vegan graham crackers.
- Pistachios: they are blended up into the crust and they are also crumbled on top.
- Vegan Butter: a little melted vegan butter goes into the crust to help it all come together.
the crust
To make our crust for the vegan pistachio cheesecake all you need are a few ingredients and a food processor! You will just put in the cookies and pistachios first. Pulse a few times till everything is broken down into small crumbs.
Then, you will pour in the melted vegan butter. Continue to pulse the food processor until it turns into a mixture that resembles wet sand. That is it! So easy and simple to make.
preparing the springform pan
First, you will want to prepare your springform pan. I am using a 9-inch springform pan. You can also use an 8-inch springform pan for a bit of a taller cake. For any further adjustment sizes you can change that in the recipe card.
I place a piece of parchment paper in the bottom of the pan and then seal it shut. I cut off any excess parchment paper. Then, I spray it generously with spray oil. While things are usually non-stick I always get nervous.
Once all this is done you are now ready to begin pressing in your crust!
tips for pressing down the crust
First, pour in all of the crust mixture. It will be very high and crumbly because we haven’t compacted it yet. Then, I start by taking a small spatula and spreading out the crust. I do my best to make sure it is evenly distributed in the pan.
Then, I take a flat bottomed glass and I start to press. This is my favorite part because you can see how it change from being loose crumbs to a compacted crust.
Finally, I take a little spatula one more time and just go around the edges to really make sure I have the edges compacted and sealed up nicely.
the vegan pistachio cheesecake filling
You will make the filling in the food processor or you can use a high speed blender. I personally just stick with the food processor because it is already dirty. Less things to clean.
Add in all the ingredients of the filling: pistachio pudding mix, sugar, silken tofu, and vegan cream cheese. Begin to mix until it forms into a smooth and creamy texture.
This seriously tastes so delicious so try your best not to eat it right now!
making the vegan pistachio cheesecake
Now, you will pour in the pistachio cheesecake filling into your crust! After you have poured it all in, you can use a spatula to spread it out evenly.
I decided to top mine with some chopped pistachios. To do this you can either chop them by hand with a knife or you can pulse them in the food processor a few times. I think they look so beautiful on top.
Personally, I love pistachios so it is nice to have the pieces of pistachio right on top! Now, you are ready to bake.
tips for baking a vegan cheesecake
I find that baking a vegan cheesecake is much less problematic than regular cheesecake. We don’t need to deal with a water bath or anything like that. We also aren’t dealing with eggs, so while we want the vegan cheesecake to have a certain texture we aren’t worrying about a raw egg.
Vegan cheesecake takes a while to bake. It will take up to 60 minutes. So don’t worry if you feel like you are baking it for so long. It is always important to know how your oven runs. Some run cooler than others and some run hotter than others.
When you bake your cheesecake I find it best to not open the oven. I know it is hard to not to peek but just set a timer and forget it. If this is your first time baking a vegan cheesecake set a 45 minute timer and then you can check on it.
How do I know when my vegan cheesecake is done?
When the vegan cheesecake looks baked on the top but still has a slight jiggle to the center. It shouldn’t be shaking everywhere just a little in the middle.
time to cool
Now, the vegan cheesecake needs to cool on the counter for at least a half hour or up to an hour. Once it has cooled, you can then place it in the fridge to chill.
It will only get better the longer it is chilled so I do recommend letting it chill up to 24 hours. However, at a minimum 8 to 10 hours. BUT I highly encourage you letting it have the full day to chill.
why you’ll love this vegan pistachio cheesecake
I think there are a lot of reasons to love this recipe. First, it is easy to make and we don’t need a ton of ingredients. A lot of othe recipes have you making homemade pistachio butter or coconut milk or coconut cream for certain things.
This recipe is very SIMPLE. Just blend, bake,and chill. I also don’t think much decorating or garnish needs to be done because having all those pistachios on top just make it beautiful.
A little sprinkle of powdered sugar is enough to let this dessert be a show-stopper! While lots of layers look beautiful, it is time consuming and to be honest I am a little lazy in my baking at times!
vegan pistachio cheesecake faq
- Is this recipe gluten-free? It can be, if you use gluten-free cookies.
- Is this recipe soy-free? No.
- Is this recipe nut-free? No, this recipe has a lot of nuts in it and there is no way to avoid them.
- How long does the vegan pistachio cheesecake last? 4 to 5 days in the fridge.
- Can I freeze the vegan pistachio cheesecake? Yes. Just cut it into pieces and put in a container. Then, place those in the freezer and thaw for 24 hours before enjoying.
- Why didn’t you use vanilla extract? I just really wanted the pistachio flavor to be the star. If you want to add in a splash of it to the filling you can.
- I don’t want to add chopped pistachio on top, I would rather add a top layer. What can I do instead? If you like the look of layers and want something different on top I would suggest using the vegan white chocolate mousse from my vegan vanilla bean cheesecake on top!
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Vegan Pistachio Cheesecake
Equipment
Ingredients
Crust
- About 26 (13 ounces) vanilla sandwich cookies
- ¼ cup pistachios
- 2 tablespoons vegan butter melted
Pistachio Cheesecake Filling
- 1 (16 ounce) package silken tofu
- 2 (8 ounces) containers vegan cream cheese, preferred brand is Miyoko’s or Kite Hill
- 1 cup organic granulated sugar
- 1 package (3.4 ounces) instant pistachio pudding mix
Other
- ¾ cup pistachios for topping
Instructions
- Preheat the oven to 350°F (176°C).
- Prepare the crust: add the cookies and pistachios into a food processor or large blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.
- Add the other ¾ cup of pistachios into the food processor. Pulse a few times to get a chopped texture. You can also do this with a knife. Pour into a bowl and set aside.
- In a food processor blend the the tofu, cream cheese, pistachio pudding mix, and sugar, Blend until smooth. Pour into the pan and smooth out. Place the chopped pistachios on top.
- Bake in the oven for 50 to 60 minutes. The outer edge of the vegan cheesecake should be golden brown and cheesecake should be slightly jiggly when done baking.
- Let the cake cool for 30 to 60 minutes on the counter, just to cool slightly.
- Then cover with foil and place in the fridge for at least 12 hours to chill but overnight is best. Keep in the fridge until ready to eat. Dust with powder sugar before serving if desired.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For general questions please refer to the FAQ section above the recipe card.
Nutrition
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Is the Jello pudding mix vegan? I couldn’t find an ingredient list.
Hi Ed, yes this is a vegan blog I wouldn’t use a product that wasn’t vegan here 🙂 SUGAR, MODIFIED FOOD STARCH, ALMONDS, CONTAINS LESS THAN 2% OF SODIUM PHOSPHATE, TETRASODIUM PYROPHOSPHATE, SALT, PISTACHIOS, ARTIFICIAL COLOR, COTTONSEED OIL, MONO- AND DIGLYCERIDES, ARTIFICIAL FLAVOR, YELLOW 5, BLUE 1, YELLOW 6, BHA (PRESERVATIVE). these are the ingredients
In the image, it appears the pistachio topping may also include cookie crumbs. How exactly did you make the topping in the photo?
Hi, there are no cookie crumbs on top. Just the pistachios with powdered sugar! You can watch me do it in the video that is in the recipe card. If you are referring to the small bits of crumbs that would just be from cutting the crust and the knife pulling some of the crumbs up.
This tastes good in the summer and autumn as well Simply delicious and quite easy to prepare You will not be disappointed
Thank you so much <3
I love the stories with the recipes This was a hit at a dinner party where I was in charge of dessert