Pistachio cheesecake without oven
Dela med sig
No-Bake Pistachio Protein Cheesecake
This vegan pistachio cheesecake is made without an oven and is perfect for dessert or a coffee table. It has a rich texture and a soft, nutty flavor.
Manufacturing
Preparation time: 20 minutes
Crumble the biscuits into small pieces and mix them with the melted margarine until you have a pliable mass. Press the mixture evenly into a springform pan and place in the fridge for about 20 minutes.
In a bowl, mix the cream cheese, Protein Pistachio Pudding , lemon juice and vanilla extract until smooth. The mixture should be smooth and fluffy – preferably with a hand mixer or whisk.
Spread the filling over the cooled base and smooth the surface. Let the cheesecake rest in the refrigerator for at least 4 hours, preferably overnight.
Before serving, garnish with chopped pistachios and, if desired, chocolate shavings.
Ingredients (1 cake)
- 100 g vegan biscuits (e.g. Pirkka digestive)
- 40 g vegan margarine
- 200 g vegan cream cheese
- 50 g of Nutri + Pistachio protein pudding
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- a little chopped pistachios
