This vegan pistachio cheesecake is one of my favorite recipe creations.

It’s as delicious as it looks and it’s the perfect blend of pistachio and vanilla.

Honestly, I have found vegan cheesecakes to be almost as easy to make as their traditional counterparts. All you really need is a food processor for grinding the nuts that go into this recipe. No need for countless bowls and utensils. So besides being much healthier and nutritious, they are also pretty convenient.

Vegan, gluten-free cheesecakes do not only taste amazing but they are a much better option for your health.

This kind of cheesecake does not exactly taste like regular dairy-filled cheesecake, but it’s just as creamy, dreamy and divine in its own right. Another beautiful thing is that this vegan cheesecake is not overwhelmingly sweet, so you do not have to fear the famous post-cheesecake sugar crash. Vegan cheesecakes are easier to digest and their high nutritional value and plant-based protein keeps your energy levels up instead of crashing..

Oh one more tip before we get started: After defrosting your vegan cheesecake, keep it inside the fridge for a few hours, the aroma really develops when the cake is lightly chilled.

Enough said…I’m not going to keep you waiting longer for the recipe.

 

 

 

Ingredients:

For an 8″ form

Crust

1.5 cups pitted dates, softened

1/2 cup Pecans

1/2 Almonds

1 tsp Coconut Oil

 

Filling

2 cups Raw Cashews, soaked overnight

1 cup Coconut Cream

1/4 cup Coconut Oil

1/2 cup Pure Maple Syrup

1 tsp Vanilla

1/4 cup ground Pistachios

 

Topping

2 tbsp ground Pistachios

2 tbsp Coconut, shredded

1 tbsp Hemp Seeds

 

Make sure you have plenty of room inside your freezer for storing your cake for a few hours.

Line baking form with parchment paper.

In a food processor pulse dates.

Add pecans and almonds and keep pulsing until you have a paste-like consistency.

Press paste into parchment-lined form and store in freezer.

Clean your food processor.

Add cashews, coconut cream, coconut oil, maple syrup, vanilla and pistachios to food processor and pulse until mixture is nice and smooth, about 2 minutes.

Take baking form out of freezer.

Add filling onto crust.

Freeze for about 10 minutes.

Now sprinkle cheesecake with pistachios,coconut and hemp seeds.

Cover with plastic wrap and freeze for 4-5 hours or overnight.

When you remove your vegan pistachio cheesecake from the freezer, allow it to defrost for about 20 minutes before slicing.

You can store vegan cheesecakes for up to one week inside your fridge or longer inside your freezer.