No-bake pistachio cheesecake

No-bake pistachio cheesecake

Total: 4 hr 40 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / piece: 174 kcal
, Fat: 14 g
, Carbohydrate: 21 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

110 g vegan biscuits (Kambly Organic & Vegan Lemon Leaves)
40 g pistachio spread (e.g. Fine Food Fairtrade Pistachio Crème)
¼ tsp salt

Mixture

250 g vegan quark substitute (Karma Vark)
435 g vegan cream cheese substitute (Philadelphia Plant Based)
100 g icing sugar
1 organic lime, grated zest and 2 tbsp of juice
½ dl water
1 tsp agar-agar (morga)

Cheesecake

2 tbsp pistachio spread (e.g. Fine Food Fairtrade Pistachio Crème)
30 g unsalted, shelled pistachios, coarsely chopped
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Utensils

One springform pan (approx. 20 cm in diameter), base lined with baking paper

How it's done

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Base

Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the pistachio spread and salt, mix, spread over the base of the prepared cake tin. Press down well with the back of a spoon or the base of a glass, chill.

Mixture

Place the vegan quark in a bowl along with all the other ingredients up to and including the lime juice, mix using the whisk on a hand mixer. Pour the water and agar-agar into a pan, whisk, bring to the boil, simmer for approx. 3 mins. Stir the liquid into the remaining mixture, spread on top of the biscuit base, cover and leave to set in the fridge for approx. 4 hrs.

Cheesecake

Cover the cheesecake with the pistachio spread. Sprinkle with the pistachios.

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