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. #vegan #glutenfree #veganyackattack #cheesecake

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.

Jump to Recipe
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. #vegan #glutenfree #veganyackattack #cheesecake

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.

Making gluten-free almond crust for Pistachio Cheesecake

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!🙌

Rubbing pistachios in towel to remove skins

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!

Making and pouring pistachio cheesecake filling into spring pan

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.❤️

Vegan pistachio cheesecake pre and post baking

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!

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. #vegan #glutenfree #veganyackattack #cheesecake

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.
Course Dessert, Holiday
Cuisine Dairy-free, Egg-free, Gluten-free, Vegan, Vegetarian
Keyword cheesecake, pistachio, vegan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 1 hour 30 minutes
Servings 8 -10 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

Crust

  • 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

Instructions

  • 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!
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. #vegan #glutenfree #veganyackattack #cheesecake

Now, enjoy your gluten-free pistachio cheesecake, this weekend! And stay tuned for some new recipe goodness coming at ya, next week.🤗

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. #vegan #glutenfree #veganyackattack #cheesecake

PS. The little flowers are from the broccoli plant in my garden! Not necessary for garnish, but they certainly are cute (and edible).

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. #vegan #glutenfree #veganyackattack #cheesecake

3 Comments on “Gluten-free Pistachio Cheesecake

  1. Pingback: Gluten-free Pistachio Cheesecake | Veggie Vegan Recipes.com

    • You could use graham cracker crumbs in place of both almond and rice flours! Otherwise, you could probably replace almond with oat flour. I hope that helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.