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
Scale
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
