Description
No-Bake Vegan Pistachio Cheesecake is a creamy, indulgent dessert that marries the rich flavor of pistachios with a smooth texture, perfect for any occasion. This easy-to-make cheesecake requires no baking and features a delightful crust that complements the nutty filling. With its vibrant green color and delectable taste, this dessert is sure to impress your guests while satisfying your sweet tooth. Whether for summer gatherings or cozy winter nights, this cheesecake will be the highlight of the table.
Ingredients
Scale
- 1 cup unsalted pistachios
- 1 cup raw cashews (soaked for 4 hours)
- 1/3 cup maple syrup
- 1/4 cup refined coconut oil (melted)
- 2 tbsp lemon juice
- 1 cup crushed graham crackers (for crust)
- 2 tbsp melted coconut oil (for crust)
- 2 tbsp maple syrup (for crust)
Instructions
- Soak cashews in water for at least 4 hours or boil for 15 minutes until soft.
- In a blender, combine soaked cashews, pistachios (reserve some for garnish), maple syrup, coconut oil, lemon juice, and a pinch of salt; blend until smooth.
- For the crust, mix crushed graham crackers with melted coconut oil and maple syrup until crumbly.
- Press the crust mixture into a springform pan or individual cups firmly.
- Pour the creamy filling over the crust and smooth the top.
- Freeze for at least 3 hours until firm; let sit at room temperature for 10 minutes before slicing.
- Garnish with reserved pistachios or berries before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 12g
- Sodium: 5mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg