Description
A delicious and creamy no-bake vegan pistachio cheesecake featuring a crunchy graham cracker crust and a rich, nutty filling made from soaked cashews and pistachios. Sweetened naturally with maple syrup and flavored with fresh lemon juice, this cheesecake is perfect for a dairy-free dessert that requires no oven time and comes together simply with a blender and freezer.
Ingredients
Scale
Filling
- 1 cup unsalted pistachios (reserve some for garnish)
- 1 cup raw cashews (soaked for 4 hours or boiled for 15 minutes until soft)
- 1/3 cup maple syrup
- 1/4 cup refined coconut oil (melted)
- 2 tbsp lemon juice
- Pinch of salt
Crust
- 1 cup crushed graham crackers
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
Instructions
- Prepare Cashews: Soak cashews in water for at least 4 hours or alternatively boil them for 15 minutes until they become soft, ensuring a smooth filling texture.
- Make Filling: In a blender, combine the soaked cashews, pistachios (keeping some aside for garnish), maple syrup, melted coconut oil, lemon juice, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
- Prepare Crust: Mix the crushed graham crackers with melted coconut oil and maple syrup until the mixture becomes crumbly but holds together when pressed.
- Form Crust: Firmly press the crust mixture into the base of a springform pan or individual serving cups to create an even layer.
- Add Filling: Pour the blended filling over the crust and smooth the top evenly with a spatula or spoon.
- Freeze Cheesecake: Place the cheesecake in the freezer for at least 3 hours, or until it is firm and set properly.
- Serve: Remove from the freezer and let it sit at room temperature for about 10 minutes before slicing. Garnish with reserved pistachios or fresh berries to enhance flavor and presentation.
Notes
- Soaking cashews helps achieve a smoother and creamier filling texture without the need for cooking.
- If you don’t have time to soak cashews, boiling them for 15 minutes is a good alternative to soften them quickly.
- Refined coconut oil is used to prevent coconut flavor from overpowering the cheesecake; unrefined coconut oil can be used if you prefer the coconut taste.
- Letting the cheesecake sit for a few minutes before slicing helps it cut cleanly and softens the texture slightly.
- This recipe is gluten-free if you use gluten-free graham crackers.
- Store leftovers covered in the freezer for up to one week.
