There’s nothing quite like indulging in a rich, luscious dessert, and this Super Creamy Vegan Pistachio Cheesecake with Pistachio Crust Recipe is exactly the treat you need to brighten any occasion. With its buttery pistachio crust and velvety plant-based filling, this cheesecake is the perfect blend of decadent flavor and creamy texture — all while being completely vegan and surprisingly simple to make!
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to vegan cream cheese and pistachio butter, every bite melts in your mouth with lusciousness.
- Nutty Pistachio Flavor: The crust and filling are packed with pistachios, giving it a naturally vibrant taste that’s absolutely addicting.
- Perfectly Vegan and Allergy-Friendly: This cheesecake uses plant-based ingredients but never compromises on indulgence or texture.
- Elegant Presentation: The pistachio cream cheese frosting finishes it off so beautifully, making it a showstopper dessert for any gathering.
Ingredients You’ll Need
The magic of this cheesecake lies in a handful of thoughtfully chosen ingredients. Each one contributes to its nutty, creamy, and just-right-sweet flavor profile, while the pistachio graham cracker crust adds a delightful crunch that pairs perfectly with the smooth filling.
- Graham Crackers (homemade or store-bought, vegan): The base of your crust, adding that classic, sweet crunch we all love.
- Lightly Salted Shelled Pistachios: Ground into the crust and filling for that signature pistachio flavor and lovely green color.
- Vegan Unsalted Butter: Melted to bind the crust into a perfect, crumbly base.
- Vegan Cream Cheese: The star of the cheesecake filling, providing creaminess and body.
- Vegan Heavy Cream: Adds richness and helps create that dreamy, fluffy texture.
- Vegan Dairy-Free Yogurt or Sour Cream: Brings a slight tang for balanced flavor.
- Pistachio Butter: Deepens the nutty flavor and adds luxurious creaminess.
- Granulated Sugar: Sweetens without overpowering the natural nutty notes.
- Cornstarch: Gives the cheesecake structure and helps it set perfectly.
- Vanilla Extract and Vanilla Bean Paste: Enhance the overall flavor with warm, aromatic sweetness.
- Almond Extract: A subtle hint that complements the pistachio beautifully.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the joys of this Super Creamy Vegan Pistachio Cheesecake with Pistachio Crust Recipe is how easy it is to tweak and tweak to suit your mood or kitchen stash. Feel free to play around with flavors, textures, or dietary needs—the base recipe is incredibly forgiving and delicious no matter what!
- Swap the Pistachio Butter: If you can’t find pistachio butter, try almond or cashew butter for a different but equally creamy nutty note.
- Add Some Citrus Zest: Stir in lemon or orange zest to the filling to add a fresh, bright edge that cuts through the richness.
- Make It Gluten-Free: Use gluten-free vegan graham crackers or crushed nuts and oats for a crust that everyone can enjoy.
- Mix Up the Topping: Instead of the cream cheese frosting, try a drizzle of melted dark chocolate or a sprinkling of crushed pistachios for a crunchy contrast.
How to Make Super Creamy Vegan Pistachio Cheesecake with Pistachio Crust Recipe
Step 1: Prepare the Pan and Crust
Start by lining a 9-inch springform pan with parchment paper and greasing the sides lightly to make releasing your cheesecake a breeze. The crust begins by pulsing your graham crackers and pistachios in a food processor until fine crumbs form—this nutty base is everything. Add melted vegan butter, pulse again until the mixture sticks together, then press it evenly along the bottom and sides of your pan. Pop it into a 400°F oven for 10 to 12 minutes to par-bake and set the stage for a crust that holds perfectly while baking.
Step 2: Blend the Luxurious Cheesecake Filling
Once the crust is in the oven, it’s filling time! In a clean food processor, blend together your vegan cream cheese and dairy-free yogurt until smooth and creamy. Then add your pistachio butter, sugar, vegan heavy cream, vanilla extracts, almond extract, and cornstarch. Blend again until velvety smooth — this step ensures every bite is silky and nutty without any lumps. Pour this luscious filling into your warm crust, smoothing the top beautifully to create that picture-perfect cheesecake look.
Step 3: Set Up the Water Bath and Bake
Now for the secret to a crack-free, ultra-creamy cheesecake: the water bath. Reduce your oven heat to 350°F. Boil 3 to 4 cups of water beforehand, and have it ready because timing is key! Place your cheesecake pan on a baking sheet for easy handling. Then, carefully pour the boiling water into a larger pan placed on a lower rack — this moist environment helps the cheesecake cook gently and evenly. Place your cheesecake in the middle rack quickly and bake for 72-75 minutes, until the top is just lightly golden and the center wiggles slightly when you gently shake the pan.
Step 4: Cooling and Chilling
Turn off the oven and crack the door slightly, letting the cheesecake rest inside for an hour — this slow cool-down prevents cracks and perfects the texture. Afterward, let it cool for 15 minutes at room temperature before covering and chilling it in the fridge for a minimum of 4 hours, or ideally overnight. This chilling step transforms the cheesecake’s texture from soft to firm and slice-ready.
Step 5: Make the Creamy Pistachio Frosting and Serve
When it’s time to wow your guests, whip up a half batch of vegan cream cheese frosting and fold in some pistachio butter to amplify that rich pistachio goodness. Remove the springform pan, plate your cheesecake, then spread the frosting on top with a spatula. For an elegant finale, sprinkle with chopped pistachios. Slice, serve, and prepare to hear compliments flowing!
Pro Tips for Making Super Creamy Vegan Pistachio Cheesecake with Pistachio Crust Recipe
- Prep Ingredients at Room Temperature: Using room-temp cream cheese and heavy cream helps create a smooth filling without lumps.
- Don’t Skip the Water Bath: It’s the trick to preventing cracks and making your cheesecake glossy and creamy.
- Let It Chill Fully: Patience during chilling rewards you with perfect slices that hold their shape beautifully.
- Use a Springform Pan Lined with Parchment: This makes releasing your cheesecake easier and keeps edges neat and clean.
How to Serve Super Creamy Vegan Pistachio Cheesecake with Pistachio Crust Recipe
Garnishes
To elevate the presentation and add an extra crunch, scatter some roughly chopped pistachios or a drizzle of melted vegan white chocolate on top. A light dusting of powdered sugar or a few fresh edible flowers also complements the pale green hues beautifully—fancy yet effortless!
Side Dishes
This cheesecake pairs wonderfully with fresh berries, especially raspberries or strawberries, which add a juicy brightness that contrasts the richness. Serve with a hot cup of herbal tea or a smooth plant-based latte to balance the decadence perfectly.
Creative Ways to Present
Try cutting the cheesecake into elegant mini squares or individual mason jar servings for intimate gatherings. You can also swirl a bit of berry coulis or vegan caramel on the plates before serving to add a burst of color and flavor that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep fresh and delicious for up to 4 days, giving you plenty of time to savor every slice at your leisure.
Freezing
You can freeze slices of the cheesecake wrapped tightly in plastic wrap and placed in an airtight container for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture.
Reheating
This cheesecake is best served chilled, so rather than reheating, allow any thawed slices to come to room temperature for 15-20 minutes to soften the flavors and texture gently.
FAQs
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Can I make the crust nut-free?
Yes! Replace the pistachios with seeds like sunflower or pumpkin seeds and use nut-free graham crackers to create a delicious nut-free crust that still offers great texture and flavor.
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What’s the secret to a creamy vegan cheesecake texture?
Using room-temperature vegan cream cheese, heavy cream, and pistachio butter, plus baking with a water bath to keep moisture balance, is key to achieving that velvety, creamy texture.
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Do I have to make the pistachio butter from scratch?
Nope! You can use store-bought pistachio butter to save time, but if you want an extra fresh and rich flavor, homemade pistachio butter blended from roasted shelled pistachios works beautifully too.
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Why is the cheesecake still a little wiggly when it’s done baking?
This is normal and exactly how it should be! The cheesecake firms up more as it cools and chills, so a slight jiggle at the end of baking ensures it remains creamy and smooth rather than dry or tough.
Final Thoughts
Trust me, once you try this Super Creamy Vegan Pistachio Cheesecake with Pistachio Crust Recipe, it quickly becomes a new favorite! It’s the perfect blend of elegant, indulgent, and accessible — ideal for impressing guests or simply treating yourself. So grab those pistachios and get ready for a slice of vegan heaven that you’ll want to make again and again.
PrintSuper Creamy Vegan Pistachio Cheesecake with Pistachio Crust Recipe
This Super Creamy Vegan Pistachio Cheesecake features a crunchy pistachio graham cracker crust and a luscious, smooth pistachio-infused vegan cream cheese filling. Baked in a water bath to ensure a moist, crack-free texture, this cheesecake is topped with a rich pistachio cream cheese frosting. Perfect for vegans and anyone craving a delightful nutty dessert that’s both creamy and decadent.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Pistachio Graham Cracker Crust:
- 1 batch homemade graham crackers or 250 g store-bought vegan graham crackers
- 1 cup (148 g) lightly salted shelled pistachios
- 1/4 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
- 1/2 cup (120 g) vegan dairy-free yogurt or dairy-free sour cream, room temperature
- 1 cup (250 g) pistachio butter
- 1 cup (200 g) granulated sugar
- 8 tbsp (80 g) cornstarch
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 1/2 tsp almond extract
Topping:
- 1/2 batch vegan cream cheese frosting
- 1/3 cup (84 g) pistachio butter
Instructions
- Prepare Pan and Oven: Line a 9-inch springform pan with parchment paper and grease the edges lightly with cooking or coconut oil. Preheat your oven to 400°F (205°C).
- Make Graham Crackers (Optional): If making homemade graham crackers, prepare them first as it will take about 1.5 hours. Otherwise, use store-bought vegan graham crackers.
- Prepare the Crust: In a food processor, pulse the graham crackers and pistachios until fine crumbs form. Add melted vegan butter and pulse until crumbs are wet. Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10-12 minutes to par-bake the crust; set aside.
- Make the Cheesecake Filling: In a large food processor, blend vegan cream cheese and dairy-free yogurt until very smooth. Add pistachio butter, sugar, vegan heavy cream, vanilla extract, vanilla bean paste, almond extract, and cornstarch. Blend again until completely smooth. Pour the filling into the prepared crust and smooth the surface.
- Reduce Oven Temperature: Lower oven temperature to 350°F (175°C).
- Create Water Bath: Boil 3-4 cups of water. Place the cheesecake pan on a baking sheet. Then pour the boiling water into a separate larger baking pan positioned on a lower oven rack to create a water bath, which provides moisture and prevents cracking during baking.
- Bake the Cheesecake: Place the water bath pan on the lower rack and the cheesecake 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 and let the cheesecake sit in the oven for 1 hour with the door slightly open to cool gradually.
- Chill the Cheesecake: Remove from oven and let cool at room temperature for 15 minutes. Cover and refrigerate for at least 4 hours or preferably overnight to fully set.
- Make the Frosting: Prepare a half batch of vegan cream cheese frosting. Fold in 1/3 cup pistachio butter until fully incorporated. Remove the sides of the springform pan and spread the frosting evenly on top of the chilled cheesecake.
- Serve: Garnish with additional chopped pistachios if desired. Slice and enjoy. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can make the homemade graham crackers up to a day in advance to save time.
- Using a water bath is key to achieving a creamy, crack-free cheesecake texture.
- Keep all filling ingredients at room temperature for the smoothest mixture.
- If pistachio butter is not available, you may blend shelled pistachios until creamy to substitute.
- Store leftovers well-covered in the fridge for up to 4 days; this cheesecake is best served chilled.
