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No-Bake Vegan Pistachio Cheesecake

This creamy No-Bake Vegan Pistachio Cheesecake is an easy and guilt-free dessert, perfect for impressing guests and simplifying clean-up.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 1 cup pistachio butter
  • 1/4 cup coconut cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup cashews (soaked in water for a few hours) Soak for at least 2 hours.
For the crust
  • 1/2 cup almond flour
  • 1/4 cup coconut oil (melted)
Toppings
  • whipped coconut cream
  • crushed pistachios

Method
 

Preparation
  1. In a blender, combine pistachio butter, coconut cream, maple syrup, vanilla extract, and soaked cashews. Blend until smooth.
  2. In a separate bowl, mix almond flour and melted coconut oil until crumbly.
  3. Press the mixture into the base of a springform pan to form the crust.
  4. Pour the pistachio filling over the crust and smooth the top.
  5. Refrigerate for at least 4 hours or until set.
  6. Once set, top with whipped coconut cream and crushed pistachios before serving.

Notes

This cheesecake keeps well in the fridge for up to five days. Cover it with plastic wrap or put it in an airtight container to maintain creaminess. It also freezes beautifully; just slice it up and wrap it well.