Go Back
–+ servings

Vegan No-Bake Pistachio Cheesecake

A delicious and easy vegan no-bake pistachio cheesecake that offers comfort without the stress of baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups pistachios, shelled These should be fresher from the local health food store.
  • 1 cup dates, pitted Ensure they are soft and chewy, not hard.
  • pinch salt Just a pinch to enhance sweetness.
For the Filling
  • 0.33 cup coconut oil, melted Refined coconut oil recommended.
  • 1 cup coconut cream Use the cream from a can.
  • 0.33 cup maple syrup Can use more if desired.
  • 1 juice of 1 lemon For balancing sweetness.
  • 1.5 cups remaining pistachios, for blending and decoration Set aside for decoration.

Method
 

Preparation
  1. Roughly chop 0.5 cups of pistachios for the crust and set aside the rest for decoration.
  2. In a food processor, blend chopped pistachios with pitted dates and a pinch of salt until crumbly.
  3. Press the mixture into the bottom of your dish evenly.
Filling
  1. In the same food processor, blend coconut cream, maple syrup, lemon juice, and remaining pistachios until smooth.
  2. Pour the filling into your crust and spread it out evenly.
Chilling
  1. Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 9gSodium: 5mgFiber: 4gSugar: 20g

Notes

If your dates are too dry, soak them in warm water for 10 minutes before processing. If the mixture is too thin, add more coconut cream. You can serve it like a parfait if needed.
Tried this recipe?Let us know how it was!