Fig Pistachio Vegan Cheesecake π°π±
Fig Pistachio Vegan Cheesecake π°π±
Prep Time: 20 minutes | Total Time: 5 hours | Kcal: 290 kcal | Servings: 10 slices
Ingredients:
For the Crust:
1 cup shelled pistachios
1 cup dates, pitted
Β½ cup dried figs, stemmed and chopped
1 tablespoon coconut oil, solid
For the Filling:
1 Β½ cups raw cashews, soaked overnight
Β½ cup coconut cream
β
cup coconut oil, melted
β
cup maple syrup
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1 lemon
Pinch of salt
For the Topping:
Fresh figs, halved
Chopped pistachios
Directions:
Prepare the Crust: Grease a 9-inch springform pan with coconut oil and line the bottom with parchment paper. In a food processor, combine 1 cup pistachios, 1 cup dates, Β½ cup dried figs, and 1 tablespoon solid coconut oil. Pulse until a sticky mixture forms. Press this crust mixture into the bottom of the pan and place in the freezer while preparing the filling.
Make the Filling: Rinse the food processor, then blend the soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, lemon zest, lemon juice, and a pinch of salt. Process until the mixture is smooth and creamy.
Assemble the Cheesecake: Pour the cashew filling over the crust in the springform pan. If desired, reserve some filling to mix with pureed figs or food coloring for a decorative swirl on top. Smooth the top with a spatula and tap the pan to release any air bubbles. If adding a swirl, dollop the reserved colored filling or fig puree and use a toothpick to create a swirl pattern.
Freeze to Set: Freeze the cheesecake for at least 4 hours, or until firm.
Prepare the Topping: Just before serving, decorate the top of the cheesecake with fresh fig halves and a sprinkle of chopped pistachios.
Serve: Allow the cheesecake to thaw for 10-15 minutes before slicing and serving.
#vegandessert #vegancheesecake #plantbaseddessert #tasty_love
