Vegan Pistachio Cheesecake Recipe

Name: Vegan Pistachio Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medjool dates pitted, halved, and at room temperature; 1/2 cup pecans; 1/8 teaspoon salt; 3/4 cup raw cashews soaked overnight; 3/4 cup unsalted shelled pistachios raw or roasted and, soaked overnight, I find that raw pistachios are especially hard to find, so roasted and unsalted work fine here too; 2 tablespoons lemon juice; 1 vanilla bean split and scraped; 1/3 cup liquid coconut oil; 1/3 cup agave; pistachios chopped, for garnish, optional

Servings: persons

6 medjool dates pitted, halved, and at room temperature
1/2 cup pecans
1/8 teaspoon salt
3/4 cup raw cashews soaked overnight
3/4 cup unsalted shelled pistachios raw or roasted and, soaked overnight, I find that raw pistachios are especially hard to find, so roasted and unsalted work fine here too
2 tablespoons lemon juice
1 vanilla bean split and scraped
1/3 cup liquid coconut oil
1/3 cup agave
pistachios chopped, for garnish, optional

1
Rub coconut oil on a 6-inch springform pan and set aside.
2
In a food processor or mini-chopper combine the dates, pecans, and salt.
3
Blend until uniform and the pecans look like a very coarse meal.
4
Press the pecan/date mixture into the springform pan using your fingers to achieve a relatively even thickness. Set aside.
5
Strain the cashews and pistachios of their soaking liquid and rinse them well.
6
Place them in a blender with the lemon juice, vanilla bean seeds, coconut oil, and agave.
7
Pulse a few times to begin to break down the nuts. Blend on high until the mixture is very smooth. This took me about 2-3 minutes of blending and I had to stop and scrape the sides a few times.
8
Pour the filling mixture onto the crust and smooth the surface. Cover with foil and place in the freezer until solid, at least 4 hours.
9
When ready to serve remove from the freezer 30 minutes prior to serving and immediately remove the outer ring of the springform pan. Garnish with chopped pistachios if desired.
10
Any leftovers can be stored in the fridge.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medjool dates pitted, halved, and at room temperature, 1/2 cup pecans, 1/8 teaspoon salt, 3/4 cup raw cashews soaked overnight, and more.

Yes, Vegan Pistachio Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pistachio Cheesecake

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