No-Bake Vegan Pistachio Cheesecake Cups cover

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No-Bake Vegan Pistachio Cheesecake Cups

Chloe's Creative Kitchen Verified

Foodsocial.io

Ingredients

Warning0 allergens identified

No-Bake Vegan Pistachio Cheesecake Cups

For the Crust

6 Graham Crackers

3 tablespoons Plant-Based Buttermelted

Cheesecake Filling

1 cup Coconut Creamchilled

8 ounces Vegan Cream Cheese, Plainsoftened

1 cup Powdered Sugar

6 tablespoons Pistachio Butter

2 teaspoons Vanilla Extract

For the Topping

¼ cup Coconut Cream

¼ cup Powdered Sugar

2 tablespoons Pistachio Butter

¼ cup Pistachioschopped

Instructions

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Instructions

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!

Nutrition

My Calorie Intake

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My Notes

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Tips & Tricks (5)

Chill Your Mixing Bowl ❄️
Place your mixing bowl in the freezer for 15 minutes before whipping the vegan cream cheese mixture to achieve a fluffier, more stable texture that holds its shape beautifully in the cups.
Toast Your Graham Crackers 🔆
Lightly toast the crushed graham crackers in a dry pan for 2-3 minutes before mixing with butter to deepen their flavor and create a more robust, less soggy crust layer.
Bloom Your Pistachio Butter 🌟
Gently warm your pistachio butter to room temperature and whisk it thoroughly before folding into the cream cheese to ensure silky consistency and prevent lumpy streaks throughout the filling.
Layer While Semi-Set ⏱️
Allow the crust layer to chill for at least 30 minutes before adding the cheesecake filling to prevent the layers from merging together and maintain distinct, visually appealing textures.
Reserve Crushed Pistachios for Garnish 🎨
Save some vibrant crushed pistachios and sprinkle them on top just before serving to add visual appeal, prevent sogginess, and deliver a fresh, crunchy textural contrast to the creamy filling.