No-Bake Pistachio Cheesecake
A delicious and healthy no-bake pistachio cheesecake that's perfect for a light dessert.
Equipment
- 1 9-inch Springform Pan
- 1 Food Processor
- 1 Mixing Bowl
Ingredients
Crust
- 1.5 cup almond flour
- 0.25 cup pistachios, shelled
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
Filling
- 2 cup raw cashews, soaked soaked in hot water for at least 1 hour
- 0.5 cup pistachios, shelled
- 0.5 cup coconut cream refrigerated overnight, use the thick part
- 0.25 cup lemon juice freshly squeezed
- 0.25 cup maple syrup
- 1 teaspoon vanilla extract
- 0.1 pinch salt
Instructions
- In a food processor, combine almond flour and pistachios. Pulse until finely ground. Add melted coconut oil and maple syrup. Process until the mixture is well combined and sticks together.
- Press the crust mixture into the bottom of a 9-inch springform pan. Make sure it's evenly distributed. Place in the freezer while you prepare the filling.
- Drain the soaked cashews. In a high-speed blender, combine drained cashews, pistachios, coconut cream, lemon juice, maple syrup, vanilla extract, and salt.
- Blend until completely smooth and creamy. This may take a few minutes, and you may need to scrape down the sides of the blender occasionally.
- Pour the filling over the crust. Spread evenly. Cover and refrigerate for at least 1 hour, or preferably 4 hours, to allow the cheesecake to set.
- Once set, remove from the springform pan. Slice and serve chilled. Garnish with extra pistachios, if desired.
Notes
For best results, use high-quality ingredients. Soaking the cashews is crucial for a smooth filling.