Healthier Pistachio No-Bake Cheesecake
This stunning cheesecake is packed with fibre and flavour, featuring a nut-and-date base and a creamy, cashew-based cheesecake layer that’s naturally sweetened and full of wholesome fats. It’s surprisingly easy to make, rich in plant-based protein, and tastes as indulgent as it looks. Perfect for a celebration dessert or a make-ahead treat.
Takes 2 hours 15 minutes
Serves 12
Ingredients
For the base
- 150 g 1 cup cashew nuts
- 150 g 1 cup pitted dates
- 2 tbsp 30ml coconut oil
- 2 tbsp 10g cocoa powder
For the cheesecake layer
- 200 g 1⅓ cups raw cashew nuts
- 200 g ¾ cup vegan cream cheese
- 80 g ⅓ cup coconut oil, melted
- 120 g ⅓ cup + 1 tbsp maple syrup
- 100 g ⅓ cup pistachio butter
For the topping
- 100 g ⅓ cup pistachio butter
- 50 g ⅓ cup shelled pistachios, roughly chopped
Instructions
Soak the cashews
- Boil the kettle and pour enough boiling water over the 200g cashew nuts in a bowl to fully submerge them. Leave to soak for 20–30 minutes while you prepare the base.
Make the base
- In a food processor, add the 150g cashew nuts and 2 tbsp cocoa powder. Blend until a fine, breadcrumb-like texture forms.
- Add the 150g pitted dates and 2 tbsp melted coconut oil, then blend again for 2–3 minutes until the mixture starts to clump together and becomes smooth and sticky.
Press the base into the tin
- Line a 2lb loaf tin (or a 20cm round tin) with baking parchment. Spoon in the base mixture and press it down firmly with the back of a spoon or spatula until level, compact, and smooth. This ensures a clean layer and a firm base once chilled.
Blend the cheesecake layer
- Drain and rinse the soaked cashews to remove any bitterness. Add them to a clean food processor with the vegan cream cheese, melted coconut oil, maple syrup, and pistachio butter.
- Blend for 5–10 minutes (depending on your food processor) until completely smooth and creamy. Scrape down the sides as needed to ensure a silky, cheesecake-like texture.
Assemble and set
- Pour the cashew mixture over the prepared base and smooth the top with a spatula. Place in the fridge for 2 hours, or in the freezer for 30 minutes, until firm.
Finish the topping
- Once set, spread the pistachio butter evenly over the cheesecake surface. Roughly chop the pistachios and sprinkle generously on top. Return to the fridge for at least 2 hours, or overnight, to fully set before slicing.
Serve
- Remove from the tin using the parchment paper and slice into 12 even portions. Store in the fridge for up to 5 days, or freeze for up to 1 month.
