No-Bake Vegan Pistachio Cheesecake Cups (Edit recipe)

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No-Bake Vegan Pistachio Cheesecake Cups are a dreamy, decadent dessert perfect for pistachio lovers. Luscious pistachio cheesecake filling is layered with graham cracker crust and finished with a sweet pistachio cream topping in small glasses or jars, creating a perfectly portioned, dairy-free indulgence that’s as easy to make as it is irresistible.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

14

Serves: 4-6

Ingredients

For the Crust

6 Graham Crackers
3 Tbsp Plant-Based Butter, melted

For the Cheesecake Filling

1 cup Coconut Cream, chilled (you will need 2 (13.5 oz) cans total—see notes)
8 oz Vegan Cream Cheese, Plain, softened
1 cup Powdered Sugar
6 Tbsp Pistachio Butter
2 tsp Vanilla Extract

For the Topping

0.25 cup Coconut Cream
0.25 cup Powdered Sugar
2 Tbsp Pistachio Butter
0.25 cup Pistachios, Raw, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place graham crackers into a food processor or blender and pulse until finely crumbled. Or, put them in a plastic zipper bag and crush with your hands or a rolling pin.
Pour graham cracker crumbs into a small bowl. Add in melted vegan butter and stir until the mixture resembles wet sand. Divide mixture into the bottom of 4-6 glasses, cups, or small jars. Place in the fridge while you make the filling.
In a large mixing bowl, beat coconut cream with an electric mixer until light, fluffy, and doubled in volume, about 1 minute. Set aside. (Note: Your coconut cream MUST be chilled in order to whip properly—see notes. Leave the remaining contents on the counter to soften until Step 7.)
In another large mixing bowl, combine softened vegan cream cheese, powdered sugar, pistachio butter, and vanilla. Beat until completely combined and smooth with no lumps.
With a large spoon or rubber spatula, gently fold the whipped coconut cream into the cream cheese mixture. Be careful not to over mix or it may not turn out as fluffy.
Divide the cheesecake filling into the cups, on top of the crust. Lightly tap the cups on the counter to spread out the filling and settle out any air gaps, or spread with a spoon. Leave a bit of room for the topping. Place in the fridge while you make the topping.
In a small bowl, combine pistachio butter, coconut cream, and powdered sugar for the topping. Whisk until smooth. Pour on top of the cheesecake layer and spread evenly. Chill the cups in the freezer for at least 2 hours but ideally 4-6 hours to thicken.
Before serving, sprinkle with chopped pistachios. Enjoy!

Notes

Place 2 unopened cans of coconut cream in the fridge and let chill for at least 12 hours before making the recipe. This allows the cream to separate from the liquid. When ready to use, open the can and scoop just the cream off the top, saving any remaining contents for another use. If your pistachio butter is more brown than green, then you can add a few drops of natural blue food coloring or a dash of blue spirulina to the cheesecake filling and/or topping to balance out the color. Storage: Store cheesecake jars covered in the fridge for up to 3 days. I find the easiest way to store them is on a large rimmed baking sheet, covered with one large piece of plastic wrap.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	725
Fat:	54 g
Carbohydrates:	54 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	370 mg
Fiber:	4 g
Sugars:	40 g
Sugar Alcohol:	0 g
Calculated for total recipe.