Dairy-Free Pistachio Cheesecake

Indulge in the creamy decadence of this Dairy-Free Pistachio Cheesecake, a luscious dessert that’s as beautiful as it is wholesome. Crafted with a velvety cashew-based filling and a nutty pistachio and gluten-free graham cracker crust, this plant-based treat is the perfect alternative to traditional cheesecake. Sweetened naturally with maple syrup and brightened with a splash of fresh lemon juice, every bite offers a delicate balance of richness and freshness. Topped with a sprinkle of vibrant chopped pistachios, this no-dairy pistachio cheesecake is a show-stopping dessert for any occasion. With a prep time of just 25 minutes and the creamy filling baked to perfection, it’s ideal for vegans, those avoiding dairy, or anyone seeking a guilt-free indulgence. Serve it chilled for the ultimate melt-in-your-mouth experience!

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 1.5 cups Raw cashews
• 1 cup Raw pistachios
• 1 cup Gluten-free graham crackers
• 0.25 cup Coconut oil, melted
• 0.5 cup Maple syrup
• 0.25 cup Lemon juice
• 0.5 cup Coconut cream
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 0.5 cup Chopped pistachios, for garnish

Directions

Step 1

Soak the raw cashews in water for at least 4 hours, preferably overnight. Drain and rinse before using.

Step 2

Preheat your oven to 350°F (175°C) and grease an 8-inch springform pan lightly with coconut oil.

Step 3

In a food processor, blend the raw pistachios and gluten-free graham crackers until they form a fine crumb.

Step 4

Add melted coconut oil and blend until the mixture resembles wet sand.

Step 5

Press the crust mixture firmly into the bottom of the prepared springform pan to form an even layer.

Step 6

Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and let it cool.

Step 7

In the same food processor, combine soaked cashews, maple syrup, lemon juice, coconut cream, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy.

Step 8

Pour the cashew filling over the cooled crust, spreading it evenly with a spatula.

Step 9

Place the cheesecake in the oven and bake for 50 minutes. The center should be set but slightly jiggly.

Step 10

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Step 11

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Step 12

Before serving, garnish the top of the cheesecake with chopped pistachios.

Step 13

Remove the cheesecake from the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1002.0g)

Amount per serving	% Daily Value*
Calories	4616.1

Total Fat 290.8g	0%
Saturated Fat 101.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1815.6mg	0%
Total Carbohydrate 464.7g	0%
Dietary Fiber 38.2g	0%
Total Sugars 258.0g
Protein 89.8g	0%

Vitamin D 0IU	0%
Calcium 392.6mg	0%
Iron 24.5mg	0%
Potassium 3929.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 7.4%

Carbs: 38.4%