No-Bake Vegan Pistachio Cheesecake: An Indulgent Delight at Home
This no-bake vegan pistachio cheesecake is a creamy and indulgent dessert that is perfect for any occasion. It’s easy to make, requires no baking, and is sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Plant-Based
Ingredients
Scale
- 1 cup raw cashews, soaked
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup pistachios, chopped
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1/2 cup almond flour
- 2 tbsp coconut oil, melted
Instructions
- Blend soaked cashews, coconut cream, maple syrup, chopped pistachios, vanilla extract, and lemon juice in a food processor until smooth.
- In a bowl, mix almond flour and melted coconut oil until combined.
- Press the almond mixture into the bottom of a springform pan.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Garnish with additional pistachios before serving.
Notes
- For the best texture, soak cashews for at least 4 hours, or overnight.
- You can substitute maple syrup with agave syrup for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg