Spring is finally here and the garden is starting to bloom. You want a dessert that looks fresh and vibrant for your table. This vegan pistachio cheesecake is the perfect way to celebrate the season. It is light, creamy, and completely dairy-free.
There is no need to turn on the oven today. This recipe is simple enough for any beginner cook. You will love the natural green color from the nuts. It is a showstopper that feels special without the stress.
Why You’ll Love This Vegan Pistachio Cheesecake
This dessert is a total winner for your next spring brunch. It delivers a luxurious restaurant-quality texture using only whole food ingredients. Your guests will never guess it is actually healthy. It is also naturally gluten-free and refined sugar-free.
You can prepare this dish well in advance. This makes it perfect for holiday entertaining when things get busy. Simply pull it from the freezer and enjoy. It is a refreshing treat that everyone can eat.
How to Make Vegan Pistachio Cheesecake
Making this cake is as simple as blend and chill. You start with a sticky, sweet date and walnut crust. Then, you blend the soaked nuts into a silky filling. It is a hands-off process that yields amazing results.
The food processor does all the hard work for you. You don’t have to worry about cracks or baking times. Even if you are new to vegan baking, you can do this. It is completely foolproof and fun to make.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients from your pantry.
- 1 cup raw walnuts
- 1 cup Medjool dates, pitted and packed
- 1/4 teaspoon sea salt
- 1.5 cups raw cashews, soaked and drained
- 1/2 cup raw shelled pistachios, soaked and drained
- 1/2 cup full-fat coconut cream
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup crushed pistachios for garnish
Step-by-Step Directions
- Line the bottom of a 7-inch springform pan with parchment paper.
- Combine walnuts, dates, and salt in a food processor.
- Pulse until the mixture forms a sticky, holdable crumble.
- Press the crust firmly into the bottom of the pan.
- Place the pan in the freezer to set.
- Blend soaked cashews and pistachios in a high-speed blender.
- Add coconut cream, syrup, oil, lemon, and vanilla.
- Blend on high until the mixture is completely smooth and emulsified.
- Pour the filling over the crust and smooth the top.
- Tap the pan to release any trapped air bubbles.
- Freeze for at least 6 hours until firm.
- Thaw for 20 minutes and garnish before serving.
Best Ways to Enjoy It
Serve this cake when it is just starting to soften. This creates a velvety and rich mouthfeel that is irresistible. You can top it with fresh berries for a pop of color. It looks beautiful on a festive Easter dessert table.
Pair a slice with a hot cup of tea. The nutty flavor is warm and comforting yet fresh. Set the table with your favorite linens and enjoy. It is a wonderful way to treat your family.
Storage & Reheating
Keep your cheesecake in the freezer for the best texture. It will stay fresh for up to two weeks if covered. You can slice the whole cake before freezing. This makes it easy to grab a single serving later.
Do not store this on the counter for long. It will lose its shape as the coconut oil melts. Simply take out what you need 20 minutes early. It is the ultimate make-ahead dessert for busy weeks.
Tips for Best Results
- Don’t skip soaking the nuts for 6 hours.
- Use a high-speed blender for a perfectly silky filling.
- Wipe your knife with warm water for clean slices.
- Use fresh lemon juice rather than bottled for brightness.
- For a spring touch, add a few edible flowers.
- Make sure your coconut oil is fully melted before blending.
- Press the crust very firmly so it doesn’t crumble.
Ways to Switch It Up
- Swap walnuts for pecans in the crust for sweetness.
- Add a layer of raspberry sauce on top.
- Use lime juice for a zesty, tropical twist.
- Drizzle with melted dark chocolate for extra decadence.
Common Questions
Can I use roasted pistachios?
Raw nuts are best for the creamiest texture. Roasted nuts may change the flavor and color significantly. Stick to raw for that beautiful spring green look.
How do I know it is ready?
The center should feel firm to the touch. If it wobbles, it needs more time in the freezer. Six hours is usually perfect for a solid set.
I hope this lovely dessert brings joy to your spring table. It is so satisfying to share something healthy and delicious with your loved ones. Happy blending!
— Lidia
No-Bake Vegan Pistachio Cheesecake
Ingredients
- 1 cup raw walnuts
- 1 cup Medjool dates, pitted and packed
- 1/4 teaspoon sea salt
- 1.5 cups raw cashews, soaked in water for 6 hours and drained
- 1/2 cup raw shelled pistachios, soaked in water for 6 hours and drained
- 1/2 cup full -fat coconut cream
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup crushed pistachios for garnish
Instructions
- Line the bottom of a 7-inch springform pan with parchment paper.
- Combine walnuts, dates, and salt in a food processor. Pulse until the mixture forms a sticky crumble that holds together when pressed.
- Transfer the crust mixture to the springform pan and press firmly into an even layer. Place in the freezer while preparing the filling.
- Place the soaked and drained cashews and pistachios into a high-speed blender.
- Add coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract.
- Blend on high speed until the mixture is completely smooth and emulsified, scraping down the sides as necessary.
- Pour the pistachio filling over the chilled crust and smooth the top with an offset spatula.
- Tap the pan firmly on the counter several times to release any trapped air bubbles.
- Cover the pan and freeze for at least 6 hours or until the filling is firm.
- Remove from the freezer 20 minutes before serving to soften slightly. Garnish with crushed pistachios before slicing.
