No-Bake Vegan Pistachio & Lime Cheesecake

9 Ingredients

Number of servings

125grams blueberries
1/2 cup shredded coconut
2 limes juiced
450grams raw cashews
2/3 cup maple syrup (plus extra to serve)
30grams baby spinach leaves
300grams pistachio kernels
1 cup coconut oil
175grams fresh medjool dates, pitted (chopped)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Learn how to make a delicious no-bake cheesecake that’s vegan. The dairy-free filling gets its creaminess from soaked cashews and pistachio kernels.

Method

Step 1 of 6

Place cashews and 200g pistachios in a ceramic or glass bowl. Cover with cold water. Stand overnight to soak.

Step 2 of 6

Grease a 22cm round springform cake pan. Line base and sides with baking paper.

Step 3 of 6

Place remaining pistachios in a food processor and process until finely chopped. Reserve 1/2 cup pistachios in a bowl and set aside. Add coconut, dates and 2 tbs water to food processor and process until finely chopped and mixture sticks together. Transfer mixture to pan. Using the back of a metal spoon, press mixture evenly into pan to form a base. Refrigerate until needed. Wash and dry food processor.

Step 4 of 6

Meanwhile, drain soaked nuts and place in food processor with syrup, spinach, oil, zest and lime juice. Process for 3 minutes or until smooth.

Step 5 of 6

Scatter 1/2 cup blueberries over base, then spoon over nut mixture to cover. Smooth top and arrange remaining blueberries on top, gently pressing down into mixture. Scatter over reserved pistachios. Refrigerate overnight to set.