Creamy Pistachio & Cardamom Vegan Cheesecake in 4 Easy Steps
A creamy vegan cheesecake flavored with pistachio and cardamom.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 4 hrs 15 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 1/2 cups raw cashews (soaked overnight)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/4 cup pistachio butter
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- Pinch of salt
- 1 cup dates (pitted)
- 1 cup walnuts
- Chopped pistachios (for garnish)
Instructions
- Blend dates and walnuts until sticky. Press into a springform pan.
- Drain cashews and blend with coconut oil, maple syrup, pistachio butter, vanilla, cardamom, and salt.
- Pour filling over the crust and freeze for 4 hours.
- Garnish with chopped pistachios before serving.
Notes
- Soak cashews overnight for best texture.
- Use a high-speed blender for smoothest filling.
- Thaw slightly before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://bibodo.com/pistachio-cardamom-vegan-cheesecake-recipe/