Soy-Free Pistachio Cheesecake
Indulge in the creamy decadence of this Soy-Free Pistachio Cheesecake, a dessert designed to impress! With its buttery pistachio-infused biscuit crust and lusciously smooth cream cheese filling, this recipe is a nutty delight that skips soy entirely—perfect for those with dietary restrictions. Highlighting vibrant pistachios, a hint of zesty lemon juice, and optional pistachio paste for an extra flavor boost, this no-bake masterpiece is both elegant and easy to make. Topped with a sprinkle of finely chopped pistachios for visual appeal and a satisfying crunch, it's ideal for celebrations or casual gatherings. Plus, with minimal prep time and no need for baking beyond the crust, you can create this stunning cheesecake effortlessly. Perfect for pistachio lovers, soy-free diets, and anyone craving a show-stopping dessert!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
In a food processor, blend the digestive biscuits and 50 grams of pistachios until finely ground.
Add the melted butter to the crumbs and pulse until the mixture resembles wet sand.
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.
In a small bowl, mix the gelatin powder with cold water and let it bloom for about 5 minutes.
Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
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.
If using pistachio paste, fold it into the mixture at this stage, along with a pinch of salt.
Pour the filling over the cooled crust, smoothing out the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, finely chop the remaining pistachios and sprinkle them over the top of the cheesecake for decoration.
Nutrition Facts
Calories |
6282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.4 g | 627% | |
| Saturated Fat | 227.5 g | 1138% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 223.5 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3618 mg | 77% | |
*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.
