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.
100gpistachio kernelssoaked in warm water for 2 hours
1canfull-fat coconut milk (400 ml, 7 oz)
¼cupmaple syrup (60 ml)
2teaspoonvanilla extract
1.25cupssoft silken tofu (roughly 300 g)
2tablespoonlemon juice
1pinchsalt
4tablespooncornstarch
For the decoration (optional):
crushed pistachio kernels
Instructions
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.
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.
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.
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.
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.