Description
This Gluten-free Pistachio Cheesecake is a delightful vegan dessert featuring a light green pistachio-infused filling atop a crunchy almond crust. Topped with fresh seasonal berries for a burst of color and flavor, it’s perfect for those seeking a dairy-free, gluten-free sweet treat that doesn’t compromise on taste or texture.
Ingredients
Crust
- 1 1/2 cups (155 g) almond meal
- 1/3 cup (70 g) vegan butter, cubed
- 1/4 cup (45 g) brown rice flour
- 1/4 cup (60 g) sugar
- Pinch of salt
Pistachio Cheesecake Filling
- 1 1/2 cups (210 g) roasted pistachios without shells, plus more for garnish
- 12 ounces (350 g) firm silken tofu
- 1 cup (225 g) vegan cream cheese
- 1/2 cup (120 g) sugar
- 1/4 cup (60 ml) maple syrup
- 2 tablespoons (15 g) arrowroot starch
- 2 tablespoons (30 ml) lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt (halve if pistachios are salted)
- 1/8 teaspoon spirulina, optional, for color
- 1 1/2 cups assorted fresh berries, optional for topping
Instructions
- Prepare the pan: Lightly coat an 8 or 9-inch (20 or 23-cm) springform pan with cooking oil or vegan butter to ensure the cheesecake releases easily after baking.
- Make the crust: Place almond meal, vegan butter, brown rice flour, sugar, and salt into a food processor fitted with an S-blade. Pulse until the mixture forms a large, crumbly dough ball. Transfer the dough to the springform pan and press evenly across the bottom to create the crust layer. Refrigerate the crust while preparing the filling to firm it up.
- Preheat the oven: Set the oven to 325°F (170°C or Mark 3) to warm up while you prepare the filling.
- Prepare the pistachios: Place roasted pistachios inside a kitchen towel, roll it securely, and rub against a hard surface for about a minute to loosen and remove some skins. Remove pistachios from the towel and transfer them to the food processor.
- Make pistachio butter: Process the pistachios in the food processor for 2 to 4 minutes until a smooth pistachio butter forms.
- Blend the filling: Add silken tofu, vegan cream cheese, sugar, maple syrup, arrowroot starch, lemon juice, vanilla extract, salt, and optional spirulina into the pistachio butter. Puree thoroughly until completely smooth, scraping down the sides as needed to incorporate all ingredients.
- Assemble the cheesecake: Pour the smooth filling over the prepared almond crust in the springform pan. Gently tap the pan on a hard surface to settle the mixture and remove any air bubbles.
- Bake: Place the pan in the oven and bake for 70 to 75 minutes if using a 9-inch pan, or 85 to 90 minutes if using an 8-inch pan. The cheesecake is done when the edges turn golden and the center is slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours to set.
- Serve: Once chilled, top the cheesecake with fresh berries and chopped pistachios according to your preference. Slice and enjoy this vibrant, vegan, gluten-free dessert.
Notes
- Using a springform pan makes it easier to release the cheesecake without damaging its shape.
- Removing pistachio skins is optional but improves the color and texture of the filling.
- Arrowroot starch works as a natural thickener and binding agent in this vegan cheesecake.
- Spirulina is optional; it deepens the green color but can be omitted without affecting flavor.
- Ensure the cheesecake is fully chilled to achieve the best texture before serving.
- For extra flavor, toast pistachios lightly before processing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
