Mini Vegan Pistachio Cheesecakes Recipe
Introduction
These Mini Vegan Pistachio Cheesecakes are a delightful treat that combines creamy, nutty filling with a crunchy biscuit base. Perfect for special occasions or whenever you want to impress with a sophisticated, plant-based dessert.
Ingredients
- 40g dairy-free butter (e.g., Flora Plant Block)
- 100g plain biscuits
- 30g pistachio nuts
- 125g cashew nuts (soaked overnight)
- 250g vegan cream cheese
- 75g icing/powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 50g coconut cream
- 40ml Belvoir Farm Elderflower and Rose Cordial
- 80g pistachio butter
- 220ml dairy-free whipping cream
- Pink food gel
- Edible rose petals (optional)
Instructions
- Step 1: Grease a 6-hole loose base or push-up cookie cup tin with some dairy-free butter.
- Step 2: Melt the dairy-free butter in a small saucepan over low heat. Remove from heat and transfer to a medium heat-proof bowl.
- Step 3: Blend the biscuits and pistachio nuts in a food processor until fine. Mix the crumbs with melted butter until the mixture resembles wet sand and holds shape when pressed. Adjust with more crumbs or butter if needed.
- Step 4: Press about 1½ tablespoons of the base mixture firmly into each tin hole. Set aside while preparing the filling.
- Step 5: Drain soaked cashew nuts and blend with vegan cream cheese, icing sugar, vanilla, coconut cream, rose cordial, and pistachio butter on high speed for about 5 minutes until smooth. Scrape sides as needed for an even texture.
- Step 6: Divide the cheesecake filling evenly between the tins. Tap tins gently on the counter to release air bubbles.
- Step 7: Optionally, swirl a little pistachio butter on top of each cheesecake for extra flavor.
- Step 8: Refrigerate overnight to set completely.
- Step 9: For easier removal, freeze the cheesecakes for 15 minutes, then run a knife around the edges and gently push them out of the tins.
- Step 10: Whip the dairy-free cream with a drop of pink food gel until firm peaks form.
- Step 11: Pipe the pink whipped cream on top of each cheesecake using a star nozzle to create decorative swirls.
- Step 12: Garnish with edible rose petals if desired. Serve and enjoy your elegant mini cheesecakes.
Tips & Variations
- Soak cashew nuts overnight for the creamiest filling, or boil them for 15 minutes if short on time.
- Use a high-speed blender for a smoother cheesecake texture.
- Swap elderflower and rose cordial for another floral syrup or omit for a milder flavor.
- Pistachio butter swirl can be replaced with melted dark chocolate for a different twist.
- Decorate with chopped pistachios or fresh berries instead of rose petals.
Storage
Store the mini cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month and thaw overnight in the fridge before serving. Avoid leaving whipped cream topping at room temperature for long; add it fresh before serving if possible.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of cashews?
Cashews provide the best creamy texture, but blended almonds or macadamia nuts can be used in a pinch. You may need to adjust soaking times and add a little extra liquid for smoothness.
What if I don’t have a loose base tin?
You can use silicone muffin trays or small jars instead. Just press the base mixture firmly and allow the cheesecakes to set before unmolding carefully or serving directly in the containers.
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Mini Vegan Pistachio Cheesecakes Recipe
- Total Time: Overnight (at least 8 hours soaking + chilling time)
- Yield: 6 servings 1x
- Diet: Vegan
Description
Delight in these elegant Mini Vegan Pistachio Cheesecakes, featuring a buttery biscuit and pistachio nut base topped with a creamy, smooth cashew and vegan cream cheese filling infused with elderflower and rose cordial. Finished with a delicate swirl of pink whipped cream and edible rose petals, these cheesecakes are a perfect plant-based dessert for special occasions or any time you crave a sophisticated sweet treat.
Ingredients
Base
- 40g dairy-free butter (Flora Plant Block recommended)
- 100g plain biscuits
- 30g pistachio nuts
Cheesecake Filling
- 125g cashew nuts (soaked overnight)
- 250g vegan cream cheese
- 75g icing / powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 50g coconut cream
- 40ml Belvoir Farm Elderflower and Rose Cordial
- 80g pistachio butter
Topping
- 220ml dairy-free whipping cream
- Pink food gel (a small drop)
- Edible rose petals (optional)
Instructions
- Prepare the base: Grease a 6-hole loose base or push-up cookie cup tin with dairy-free butter. Melt the butter over low heat in a small saucepan then remove from the heat and pour into a medium heat-proof bowl.
- Make biscuit crumb mix: Blend biscuits and pistachio nuts in a food processor until finely ground. Mix the crumbs into the melted butter until the texture resembles wet sand that holds shape when pressed. Adjust by adding more crumbs or butter if needed.
- Form the base in tins: Press about 1½ tablespoons of the crumb mixture firmly into each tin to form compact bases. Set aside while preparing the filling.
- Soak cashews: Ensure cashew nuts have been soaked overnight in water, then drain thoroughly before using.
- Make cheesecake filling: In a food processor or high-speed blender, combine drained cashews, vegan cream cheese, icing sugar, vanilla, coconut cream, elderflower and rose cordial, and pistachio butter. Blend on high for about 5 minutes until completely smooth, scraping down sides as needed. Add extra coconut cream if mixture is too thick.
- Fill the tins: Evenly divide the filling among the prepared biscuit bases. Tap the tins gently on the countertop to remove air bubbles. Optionally, swirl some pistachio butter on top before chilling.
- Chill the cheesecakes: Refrigerate the filled tins overnight to allow the cheesecakes to set firmly.
- Remove from tins: For easier removal, freeze the cheesecakes for 15 minutes. Run a knife around the edges to loosen and push out carefully from the loose-bottomed tins.
- Prepare whipped cream topping: Whip the dairy-free whipping cream with a small drop of pink food gel until soft peaks form using a stand mixer or electric whisk.
- Decorate cheesecakes: Transfer whipped cream to a piping bag fitted with a medium star tip (Wilton 2D recommended) and pipe rose swirls on top of each cheesecake. Sprinkle with edible rose petals if desired.
- Serve: Present your mini vegan pistachio cheesecakes chilled and enjoy!
Notes
- Cashew nuts must be soaked overnight in water, ideally for at least 8 hours or overnight, to soften for blending.
- If you don’t have a high-speed blender, blend in intervals and scrape sides frequently to achieve a smooth texture.
- You can substitute elderflower and rose cordial with a mixture of rose water and elderflower syrup if needed.
- For best results, use a loose-bottomed tin to make cheesecake removal easier and prevent damage to the bases.
- The pink food gel is only for coloring the whipped cream and can be omitted if preferred.
- Prep Time: 15 minutes (plus overnight soaking of cashews)
- Cook Time: 5 minutes (melting butter and blending filling)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan, pistachio cheesecake, dairy-free dessert, plant-based, no-bake cheesecake, cashew cream, elderflower, rose cordial, mini cheesecakes
