Description
No-Bake Vegan Pistachio Cheesecake is a delightful, plant-based dessert that combines the rich creaminess of cashews with the nutty flavor of pistachios. This stunning cheesecake requires no baking—just blend, chill, and serve! Perfect for gatherings or a special treat, it’s sure to impress with its vibrant color and luscious texture. Indulge in this guilt-free dessert that will satisfy even the most discerning sweet tooth.
Ingredients
Scale
- 1 cup unsalted pistachios (shelled)
- 1 cup raw cashews (soaked for at least 4 hours)
- 1 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup crushed graham crackers (or almond flour for gluten-free)
- 2 tbsp melted coconut oil
Instructions
- Soak the cashews in water for at least four hours or overnight.
- Drain the soaked cashews and blend them with 1 cup of pistachios, coconut milk, maple syrup, lemon juice, and vanilla extract until smooth and creamy.
- In a bowl, mix crushed graham crackers (or almond flour) with melted coconut oil and press firmly into the bottom of a springform pan to form the crust.
- Pour the creamy filling over the crust and smooth out the top.
- Cover and refrigerate for at least four hours or until set; alternatively, freeze for two hours if short on time.
- Once set, remove from the springform pan, slice, and garnish with extra crushed pistachios or berries before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 22g
- Sodium: 50mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg