Dairy-Free Pistachio Cheesecake
Indulge in the rich, creamy decadence of a Dairy-Free Pistachio Cheesecake, a delightful dessert perfect for those seeking a plant-based treat without sacrificing flavor. Crafted with soaked cashews and luscious coconut cream, this cheesecake boasts a velvety texture that is complemented by a nutty pistachio and gluten-free graham cracker crust. Sweetened naturally with maple syrup and brightened by a hint of lemon juice, every bite is a harmonious balance of creamy and nutty goodness. This baked cheesecake, topped with a sprinkle of chopped pistachios for added crunch, is a stunning centerpiece for any occasion. Ready in under an hour of prep time, this dairy-free masterpiece is best served chilled, making it an ideal choice for dinner parties or as a satisfying indulgence for anyone craving gluten-free, vegan delights.
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Recipe Information
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
Instructions
Soak the raw cashews in water for at least 4 hours, preferably overnight. Drain and rinse before using.
Preheat your oven to 350°F (175°C) and grease an 8-inch springform pan lightly with coconut oil.
In a food processor, blend the raw pistachios and gluten-free graham crackers until they form a fine crumb.
Add melted coconut oil and blend until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan to form an even layer.
Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and let it cool.
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.
Pour the cashew filling over the cooled crust, spreading it evenly with a spatula.
Place the cheesecake in the oven and bake for 50 minutes. The center should be set but slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Before serving, garnish the top of the cheesecake with chopped pistachios.
Remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
4420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.2 g | 376% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 409.6 g | 149% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 237.2 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4160 mg | 89% | |
*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.
