I never loved cheesecake but after trying a vegan cheesecake…. I was hooked! Giving most of the credit for this recipe to Daniel. Ever since I made cheesecake last year he’s been asking for me to make it again but this time with PISTACHIO. Uhhhh yes! I’m down with that. Pistachios are delicious and I’ve been thinking about this Baked Vegan Pistachio Cheesecake idea for a while now. So, here it is. And it is perfect. Smooth, creamy, and decadent. The crust is buttery and the filling is light, flavorful, and melts in your mouth. Then we are going to top it with a thin layer of coconut whip cream and crushed pistachios. Yum!
Serve this Baked Vegan Pistachio Cheesecake to your friends & family and it’s sure to impress. I sent my mom a picture of this cheesecake and she’s already requested it for Christmas! Give it a try and let me know how it goes down below.
Let’s break it down:
This cheesecake comes together very easy. Simply pulse together the oat crumble, add the melted butter, and press evenly in to the bottom and up the sides of your cake pan. Next, blend the filling until smooth. The filling is made with soaked cashews, silken tofu, and vegan cream cheese. Tofu in desserts is actually delicious and you can’t even taste it! It just adds a much needed level of creaminess that we wouldn’t have otherwise. Once the cheesecake is assembled we will bake then refrigerate overnight. The next day we’ll have the most perfect dessert that you can share with your family or keep to yourself.
What You Will Need For This Baked Vegan Pistachio Cheesecake
- 8″ Springform Pan
- Blender/ Food Processor
- Patience. This recipe must be refrigerated overnight.
- Stand mixer or hand mixer for the Coconut Whip Cream
- Cream Cheese
- Silken Tofu
I don’t recommend substituting any of the base or you could end up with an entirely different product.
How To Make The Best Vegan Cheesecake
This cheesecake must sit in the fridge overnight. Definitely plan ahead and make it the night before you plan to serve. It’s hard, I know. But the cheesecake has to set or it’ll be way too soft.
I usually use a springform pan to make cheesecake but I used a regular old cake pan for this recipe and lined it with parchment. If you aren’t using a springform, don’t forget the parchment!
More Dessert Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Baked Vegan Pistachio Cheesecake
- 1/2 cup Rolled Oats
- 1/4 cup Toasted Coconut Shreds
- 1/2 cup Pistachios
- 1/2 cup Brown Sugar
- 1/3 cup All Purpose Flour
- 1/4 cup Vegan Butter melted
- 1/2 tsp Salt
- 1 cup Pistachios
- 1/2 cup Cashews
- 1 cup Silken Tofu
- 8 oz Vegan Cream Cheese I used Tofutti
- 1 cup Organic Cane Sugar
- 2 tbsp Lemon Juice
- 1 tbsp Vanilla Extract
Coconut Whip Cream:
- 1 can of Full Fat Coconut Milk refrigerate can overnight upside down
- 3-4 tbsps Organic Powdered Sugar
- 1/4 cup Pistachios crushed
- Pre-heat oven to 350F.
- Bring a pot of water to boil. Add the cashews and pistachios from the list of filling ingredients and boil for 15-20 minutes. This will make the end result creamier.
- Add all of the ingredients for the crust (except the melted butter) in to a food processor or blender. Pulse until fine and crumbly. Pour melted vegan butter in to the crust mixture and pulse a few more times. It should stick together when you pinch it between your fingers.
- Grease the bottom and sides of an 8in springform pan. Pour half the crust in the bottom and pat it down as tightly as you can. Then, pour the other half around the sides. Start pushing the crust mixture up the sides and pat firmly until most of the springform pan is covered in a thin crust. 3/4 of the side of the pan should be covered. Set aside.
- Add the soften boiled pistachios and cashews in to the clean blender along with all of the other filling ingredients. Blend until completely smooth.
- Add the filling to the crust and smooth out the top with a spatula.
- Bake for 60 minutes or until the edges are slightly browning and the cheesecake is firm but still has a slight jiggle. Will firm up the longer it sits.
- Let the baked cheesecake cool down completely.
- Once cooled, place the cheesecake in to the fridge overnight along with the can of coconut milk (upside down).
- The next day: chill the mixing bowl and the whisk attachment for at least 10 minutes.
- Open up the can right side up and scoop out only the creamy solid part of the coconut milk that has solidified on top of the can. Don't get any of the water. Add the coconut cream to the chilled mixing bowl and beat for about 30 seconds. Add the powdered sugar and beat for 1 more minute.
- Remove the springform pan from the cheesecake carefully.
- Add the coconut whip on top of the cheesecake and spread evenly. Sprinkle the pistachios around the edge of the cheesecake. Serve and enjoy!