With Pi Day barely passed us and St. Patrick’s Day around the corner, let’s celebrate with a dessert that incorporates a little bit of both! This Gluten-free Pistachio Cheesecake is light green in hue and straight up delicious.
While a cheesecake may not TOTALLY be considered a pie, it’s got a crust and a filling so that’s good enough for me. Plus, I needed another excuse to attempt making this gluten-free pistachio cheesecake after having a similar dessert, recently.
If you follow me on instagram or twitter, you may have seen that I went to Catch LV for Corey and I’s 10-year anniversary. They have quite a few REALLY solid vegan options, as well as a vegan pistachio cheesecake that is so impressive. While restaurants offering vegan dishes are becoming more commonplace, I feel as though most have kinda meh desserts. Not this one!?
I’ve basically been dreaming about this damn cheesecake for weeks now! So, when thinking about possible recipes for this week I knew it was time to give it a try. For reference, I took a look back at a Cranberry cheesecake recipe I wrote for VegNews a year or so ago. Next, I adjusted a few ingredients, adding in vegan cream cheese, and using almond flour to turn it into this gluten-free pistachio cheesecake. To be honest, this took a couple tries, but I’m super happy with the final product!
Also, thank you to those who commented on the sandwich post about being recipe testers for my next cookbook! I’ll be sending out a recipe tester survey in the next week or so, to see who is eligible. And, for those that didn’t know, I have a Meal Prep book coming out in December! So, if you’re interested in testing, give that blog post a look and comment.❤️
Lastly, you’re welcome to change out the almond flour for gluten-free (or gluten-full) graham crackers, if you like a more traditional crust!
1 year: Strawberry Turmeric Salad // 3 years: Boozy Mint Strawberry Lemonade // 4 years: Creamy Quinoa Jalapeno Poppers // 6 years: Fiesta Lettuce Wraps // 7 years: Raw Coconut Lime Pie
Gluten-free Pistachio Cheesecake
This Gluten-free Pistachio Cheesecake is light green in hue and straight up delicious. Plus, it’s vegan! Top it with some seasonal berries for a pop in flavor and color.
- 1 1/2 cups (155 g) almond meal
- 1/3 cup (70 g) vegan butter, cubed
- 1/4 cup (45 g) brown rice flour
- 1/4 cup (60 g) sugar
- Pinch of salt
Pistachio Cheesecake Filling
- 1 1/2 cups (210 g) roasted pistachios without shells, plus more for garnish
- 12 ounces (350 g) firm silken tofu
- 1 cup (225 g) vegan cream cheese
- 1/2 cup (120 g) sugar
- 1/4 cup (60 ml) maple syrup
- 2 tablespoons (15 g) arrowroot starch
- 2 tablespoons (30 ml) lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt, if the pistachios are salted, you can halve this amount
- 1/8 teaspoon spirulina, optional for color
- 1 1/2 cups assorted fresh berries, optional for topping
- Lightly coat either an 8 or 9-inch (20 or 23-cm) spring form pan with cooking oil or vegan butter.
- For the crust, place all ingredients into a food processor equipped with an s-blade. Pulse until everything is combined and the dough starts to form a large, crumbly ball. Transfer dough to springform pan and press it into an even layer across the bottom. Place pan in refrigerator while you prep the filling.
- Preheat oven to 325F (170C or Mark 3). Take your roasted pistachios and place them in the middle of a kitchen towel. Roll the towel up so that they can't come out, and rub the pistachios together against a hard surface to work some of the skins off.
- Do this for a minute, then pick the pistachios out of the towel and transfer them to the food processor equipped with s-blade. Process pistachios for 2-4 minutes or until you've essentially made pistachio butter.
- Now, add silken tofu, cream cheese, sugar, maple syrup, arrowroot starch, lemon juice, vanilla, salt, and spirulina to food processor. Puree until completely smooth, scraping sides of processor down to get all of the pistachio butter. Once smooth, pour over the almond crust, and gently tap springform pan on a hard surface to settle the mixture.
- Place pan in oven and bake for 70-75 minutes if using a 9-inch pan, 85-90 minutes if using an 8-inch, or until center is slightly jiggly and the edges are golden. Remove from oven and refrigerate for at least 4 hours. Once chilled, top with fresh berries and chopped pistachios in whichever manner you prefer. And enjoy!
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Now, enjoy your gluten-free pistachio cheesecake, this weekend! And stay tuned for some new recipe goodness coming at ya, next week.?
PS. The little flowers are from the broccoli plant in my garden! Not necessary for garnish, but they certainly are cute (and edible).
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