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Baked Vegan Pistachio Cheesecake

  • Author: romylondonuk
  • Prep Time: 150
  • Cook Time: 30
  • Total Time: 3 hours
  • Yield: 8-10 1x
  • Category: Cheesecake
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Description

A vegan cheesecake full of nutty flavours! This vegan pistachio cheesecake is perfect for any occasion – made with a nutty pistachio, oat and date base and filled with a wonderfully smooth and creamy pistachio cheesecake filling, baked to perfection!

See notes below for the gluten-free option.


Ingredients

Scale

For the crust:

  • 100g pistachio kernels
  • 100g rolled oats
  • a pinch of salt
  • 140g dried dates, soaked in hot water for 15 minutes

For the cheesecake filling:

  • 100g pistachio kernels, soaked in warm water for 2 hrs
  • 400ml coconut milk
  • 60 ml maple syrup
  • 2 tsp vanilla extract
  • 300g silken tofu
  • 2 tbsp lemon juice
  • a pinch of salt
  • 4 tbsp cornstarch

For the decoration (optional):

  • crushed pistachio kernels

Instructions

  1. Making the crust: To create the cheesecake crust, place the pistachio kernels into a food processor. Add your rolled oats, a pinch of salt, and the soaked dates. Pulse the food processor for roughly 30 – 60  seconds or until the dates and nuts have broken down and are well mixed. You should end up with a firm dough. Lightly grease a 9-inch cake tin and press the dough against the bottom and corners of the tin.
  2. Preheating: In the meantime, preheat your oven to 175°C (347°F). To avoid cracks in your cheesecake, place an ovenproof container filled with 1-2 litres of water into the bottom of your oven.
  3. Preparing the cheesecake filling: Combine the soaked and drained pistachio kernels, coconut milk, maple syrup, vanilla extract, silken tofu, lemon juice, and pinch of salt in a high-speed blender. Blend on the highest settings for 3-4 minutes or until completely smooth. If needed, strain the mix through a sieve before continuing. Blend the cornstarch into the mix for 1 minute, then pour the cheesecake mixture into the cake tin and place it in the preheated oven.
  4. Baking: Bake the cheesecake for 15 minutes at 175°C (347°F), then reduce the heat to 160°C (320°F) and bake for a further 30-35 minutes.
  5. Cooldown and serving: Once baked, carefully remove the cake from the oven and allow for it to cool down completely before decorating with crushed pistachios. Cut the cake into slices and enjoy alongside a dollop of dairy-free whipped cream.

Notes

To make this recipe gluten-free, simply use gluten-free oats for the cheesecake base.

Keywords: pistachio cheesecake, vegan cheesecake, baked cheesecake, cheesecake, pistachio, baked vegan cheesecake, vegan pistachio cheesecake


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