Ingredients

80g Kunafa pastry

2-3 tablespoons vegan pistachio spread or cream

125g cashew nuts (soaked and drained)

280g vegan cream cheese (Violife Original recommended)

75g icing or powdered sugar

50g coconut cream (thick white cream from a can of coconut milk)

20g pistachio nuts

3 tablespoons vegan pistachio spread or cream

220ml dairy-free whipping cream (The Coconut Collab Double Cream recommended)

2 tablespoons cocoa powder

Pistachio nuts (roughly chopped, for decoration)

Pistachio cream (such as Rhythm 108 Pistachio Cream, for decorating)

Instructions

Step 1: In a medium-sized bowl, combine the pistachio cream and Kunafa pastry. Mix until thick and creamy. If the mixture feels too dry, add more pistachio cream to reach a compact consistency.

Step 2: Press the pistachio pastry mixture evenly into the base of 6 loose-bottom push-up cookie cup tins. Use the back of a spoon or a flat tool to compact it firmly.

Step 3: Soak the cashew nuts in water overnight to soften them.

Step 4: Drain the soaked cashew nuts and place them in a high-speed blender or food processor. Add the vegan cream cheese, icing sugar, coconut cream, pistachio nuts, and pistachio spread. Blend on high for about 5 minutes until smooth, scraping down the sides as needed. Add a little more coconut or pistachio cream if the mixture is too thick.

Step 5: Pour the cheesecake mixture evenly into each tin. Tap the tins gently on the countertop to release any air bubbles. Swirl some pistachio cream in the center of each cheesecake if desired.

Step 6: Chill the cheesecakes in the fridge overnight to set properly.

Step 7: To remove from tins, place them in the freezer for 15 minutes to firm up. Slide a knife around the edges to loosen, then gently push the cheesecakes out of the tins.

Step 8: Whip the dairy-free cream and cocoa powder together using a stand mixer or hand whisk until it holds stiff peaks.

Step 9: Transfer the whipped chocolate cream into a piping bag fitted with a large round tip. Pipe onto each cheesecake and create a small well in the center with a spoon to add some pistachio cream.

Step 10: Sprinkle roughly chopped pistachio nuts on top as decoration. Serve and enjoy your mini vegan cheesecakes!

Tips & Variations

Use a high-speed blender for the smoothest cheesecake filling texture.

If Kunafa pastry is hard to find, crushed graham crackers or digestive biscuits can be used as a substitute for the base.

Soak cashew nuts overnight or for at least 6 hours to ensure a creamy filling.

For a stronger chocolate flavor, add a little melted vegan chocolate to the whipped cream topping.

FAQs

Can I make these cheesecakes nut-free?

This recipe relies on cashew nuts for creaminess and pistachios for flavor, so replacing the nuts would significantly alter the texture and taste. For a nut-free option, a different vegan cheesecake recipe using tofu or coconut-based cream would be better.

What can I use if I don’t have Kunafa pastry?

If Kunafa pastry is unavailable, crushed vegan cookies or digestive biscuits mixed with a bit of vegan pistachio spread can work well as an alternative base.