Description
Lusciously creamy and naturally vibrant, this No-Bake Vegan Pistachio Cheesecake sits atop a nutty crust and is drenched in silky pistachio sauce. Free from dairy and refined sugar, it’s a rich, indulgent dessert with a light, nutty flavor and a stunning presentation perfect for any celebration.
Ingredients
Units
Scale
For the Crust:
- 1 cup almonds
- 1/2 cup pistachios (shelled, unsalted)
- 1/4 cup shredded coconut
- 2 tbsp maple syrup
- 2 tbsp coconut oil
For the Cheesecake Layer:
- 1 1/2 cups raw cashews (soaked 4-6 hours or overnight)
- 1/3 cup coconut cream (top of chilled can)
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1/4 cup pistachio butter or finely ground pistachios
- 1 tsp vanilla extract
- Pinch of salt
For the Pistachio Sauce:
- 2 tbsp pistachio butter
- 2 tbsp maple syrup
- 2 tbsp coconut cream
- Pinch of salt
Topping (Optional):
- Chopped pistachios
Instructions
- Line the bottom of a 7-inch springform pan with parchment paper. In a food processor, blend almonds, pistachios, coconut, maple syrup, and coconut oil until sticky and coarse. Press into the pan base firmly. Chill while preparing the filling.
- Blend all cheesecake layer ingredients in a high-speed blender until completely smooth and creamy. Pour the filling over the crust and smooth the top with a spatula.
- Freeze for 4–6 hours or until set. Once firm, transfer to the fridge 30 minutes before serving for the best texture.
- For the sauce, whisk together pistachio butter, maple syrup, coconut cream, and salt until smooth. Drizzle over each slice before serving and garnish with chopped pistachios.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg