Ingredients:
For the Crust:
– 1 cup Medjool dates, pitted
– 1 cup raw pistachios
– Pinch of salt
For the Cheesecake Filling:
– 2 cups raw cashews, soaked in water for at least 4 hours or overnight, then drained
– 1/2 cup coconut cream (from a can of full-fat coconut milk)
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup or agave syrup
– 1/4 cup lemon juice
– 1 tsp vanilla extract
– Pinch of salt
For the Fig Compote:
– 1 cup dried figs, chopped
– 1 cup water
– 1 tbsp lemon juice
For Garnish:
– Chopped pistachios
– Fresh figs (optional)
Instructions:
Prepare the Crust:
- In a food processor, blend the pistachios, dates, and salt until they form a sticky dough.
- Press the mixture evenly into the bottom of an 8-inch springform pan lined with parchment paper. Place in the freezer while you prepare the filling.
Make the Fig Compote:
- In a small saucepan, combine the dried figs, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the figs are soft and the mixture has thickened.
- Remove from heat and let it cool slightly. Transfer to a blender or food processor and blend until smooth. Set aside to cool completely.
Prepare the Cheesecake Filling:
- In a high-speed blender, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt.
- Blend on high until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
Assemble the Cheesecake:
- Pour half of the cheesecake filling over the prepared crust in the springform pan.
- Spoon half of the fig compote over the filling, swirling gently with a knife to create a marbled effect.
- Repeat with the remaining cheesecake filling and fig compote.
Chill and Set:
- Tap the pan gently on the counter to remove any air bubbles. Smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and place in the freezer for at least 4 hours, or until firm.
Serve:
- Before serving, let the cheesecake thaw in the refrigerator for about 1 hour.
- Garnish with chopped pistachios and fresh figs, if desired.
- Slice and serve this delicious Fig Pistachio Vegan Cheesecake chilled. Enjoy the creamy texture and delightful flavors!
Notes:
– Store any leftovers in the refrigerator for up to 5 days or in the freezer for longer storage.
– Feel free to adjust sweetness by adding more or less maple syrup/agave syrup according to your taste.
– This cheesecake is best served chilled but not frozen solid, so allow it to thaw slightly before serving for the best texture.
This Fig Pistachio Vegan Cheesecake is a decadent and wholesome dessert that will impress vegans and non-vegans alike!