Fig Pistachio Vegan Cheesecake Recipe


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)


Prepare the Crust:

  1. In a food processor, blend the pistachios, dates, and salt until they form a sticky dough.
  2. 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:

  1. 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.
  2. 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:

  1. In a high-speed blender, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt.
  2. Blend on high until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.

Assemble the Cheesecake:

  1. Pour half of the cheesecake filling over the prepared crust in the springform pan.
  2. Spoon half of the fig compote over the filling, swirling gently with a knife to create a marbled effect.
  3. Repeat with the remaining cheesecake filling and fig compote.

Chill and Set:

  1. Tap the pan gently on the counter to remove any air bubbles. Smooth the top with a spatula.
  2. Cover the cheesecake with plastic wrap and place in the freezer for at least 4 hours, or until firm.


  1. Before serving, let the cheesecake thaw in the refrigerator for about 1 hour.
  2. Garnish with chopped pistachios and fresh figs, if desired.
  3. Slice and serve this delicious Fig Pistachio Vegan Cheesecake chilled. Enjoy the creamy texture and delightful flavors!

– 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!

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