Soy-Free Pistachio Cheesecake

Indulge in the luxuriously creamy delight of this Soy-Free Pistachio Cheesecake, a luscious no-bake dessert perfect for pistachio lovers and those avoiding soy. This recipe combines a buttery digestive biscuit and pistachio crust with a velvety cream cheese filling delicately flavored with lemon juice, vanilla, and optional pistachio paste for an extra nutty boost. A hint of gelatin ensures the cheesecake is perfectly set, while a sprinkling of finely chopped pistachios adds a beautiful finishing touch. With its rich texture, vibrant green hue, and nutty aroma, this dessert is an elegant choice for any gathering. Quick to prep with no need for extended baking, it’s ideal for both novice and seasoned bakers alike. Serve this show-stopping treat chilled for a refreshingly indulgent experience!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 8

Ingredients

• 250 grams Unsalted pistachios
• 200 grams Digestive biscuits
• 100 grams Unsalted butter, melted
• 500 grams Cream cheese
• 150 grams Granulated sugar
• 200 ml Heavy cream
• 1 teaspoon Vanilla extract
• 10 grams Gelatin powder
• 60 ml Cold water
• 2 tablespoons Lemon juice
• 2 tablespoons Pistachio paste (optional, for extra flavor)
• 1 pinch Salt

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 3

In a food processor, blend the digestive biscuits and 50 grams of pistachios until finely ground.

Step 4

Add the melted butter to the crumbs and pulse until the mixture resembles wet sand.

Step 5

Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then allow it to cool completely.

Step 6

In a small bowl, mix the gelatin powder with cold water and let it bloom for about 5 minutes.

Step 7

Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy.

Step 8

In a separate bowl, whip the heavy cream until stiff peaks form.

Step 9

Gently fold the whipped cream into the cream cheese mixture until well combined.

Step 10

Melt the bloomed gelatin in the microwave for about 10 seconds. Stir the lemon juice and vanilla extract into the melted gelatin, then carefully fold it into the cream cheese mixture.

Step 11

If using pistachio paste, fold it into the mixture at this stage, along with a pinch of salt.

Step 12

Pour the filling over the cooled crust, smoothing out the top with a spatula.

Step 13

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.

Step 14

Before serving, finely chop the remaining pistachios and sprinkle them over the top of the cheesecake for decoration.

Nutrition Facts

Serving size	(1534.7g)

Amount per serving	% Daily Value*
Calories	6282.3

Total Fat 489.4g	0%
Saturated Fat 227.5g	0%
Polyunsaturated Fat 10.7g
Cholesterol 923.3mg	0%
Sodium 2871.2mg	0%
Total Carbohydrate 393.4g	0%
Dietary Fiber 36.5g	0%
Total Sugars 223.5g
Protein 113.2g	0%

Vitamin D 0IU	0%
Calcium 945.9mg	0%
Iron 11.6mg	0%
Potassium 3617.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 7.0%

Carbs: 24.5%