Vegan Raspberry Pistachio No-Bake Cheesecake

Ingredients

For the Crust:

1 cup raw pistachios (shelled)

1 cup pitted dates (soaked in warm water for 10 minutes if dry)

¼ cup shredded coconut (optional)

1 tbsp coconut oil (melted)

¼ tsp sea salt

For the Cheesecake Filling:

1 block (12 oz) silken tofu (drained)

1 cup raw cashews (soaked in water for 4 hours or overnight)

½ cup coconut cream (from a can of full-fat coconut milk)

¼ cup maple syrup (or sweetener of choice)

¼ cup lemon juice

1 tsp vanilla extract

¼ tsp sea salt

¼ cup raspberries (fresh or frozen)

2 tbsp pistachios (chopped)

For the Raspberry Layer:

½ cup raspberries (fresh or frozen)

2 tbsp maple syrup

1 tbsp lemon juice

1 tbsp cornstarch (optional, for thickening)

Instructions

Prepare the Crust:

Blend the Crust: In a food processor, pulse the pistachios, dates, shredded coconut (if using), coconut oil, and sea salt until the mixture forms a sticky dough.

Press into Pan: Press the crust mixture into the bottom of a springform pan (or a pie dish) until compact and evenly spread. Place it in the fridge while you make the filling.

Prepare the Cheesecake Filling:

Blend the Tofu Filling: In a high-speed blender or food processor, blend the silken tofu, soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt until smooth and creamy.

Add Raspberries & Pistachios: Add the raspberries (reserve a few for topping) and pulse a few times to incorporate them into the filling, giving it a pinkish tint. If you like texture, leave some raspberry bits in the mixture. Add the chopped pistachios and mix them in gently.

Pour onto Crust: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Chill: Place the cheesecake in the fridge or freezer for at least 4 hours (overnight is ideal) to firm up.

Prepare the Raspberry Layer:

Cook the Raspberry Sauce: In a small saucepan, heat the raspberries, maple syrup, and lemon juice over medium heat. Cook for about 5-7 minutes, mashing the raspberries as they cook.

Thicken (optional): If you want a thicker layer, mix the cornstarch with a little water and stir it into the raspberry mixture. Cook for an additional 2-3 minutes until it thickens. Remove from heat and let it cool to room temperature.