Super 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
Units
Scale
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.
