No-Bake Lemon Vanilla Cheesecake with Pistachio Crustโฃ


Recipe: 20cm (8โ€) tart tin with removable bottomโฃ

Ingredientsโฃ:

Crust:โฃ

100g pistachioโฃ
60g desiccated coconutโฃ
2 Tbsp. raw cacao nibโฃ
2 Tbsp. pumpkin seedsโฃ
2 Tbsp. (30ml) melted raw cacao butter or coconut oilโฃ
3 Tbsp. (45ml) maple syrup โฃ
1 Tbsp. lemon juice โฃ
1/8 tsp pink saltโฃ

Lemon vanilla cheesecake filling:โฃ

120g raw cashews (soaked 4-6 hours and rinsed) โฃ
1/2 cup (120ml) coconut cream or full fat coconut milkโฃ
4 Tbsp. (60ml) melted raw cacao butterโฃ
3-5 Tbsp. maple syrupโฃ
2-3 Tbsp. lemon juiceโฃ
1 tsp lemon zestโฃ
1 tsp vanilla paste โฃ
1/8 tsp turmeric (for colour, optional)โฃ
Pinch of pink saltโฃ

Coconut whipped cream:โฃ

1 can coconut cream or full fat coconut milkโฃ
1-2 Tbsp. powdered sugar or your choice of sweetener

โฃFor garnish:โฃ

Pistachio โฃ
Dark chocolate โฃ
Your choice of fruit (figs, raspberries, or cherries are good)โฃ

Method:โฃ

1. Chill the coconut cream can in a fridge for at least 24 hours.โฃ

2. Pulse every ingredient for the crust until well processed but still slightly crumbly. Press the mixture into the tin.

โฃ3. In a high speed blender place every ingredient for the filling and blend well until smooth. Layer the filling above the crust. Cool it in the freezer until set. โฃ

4. Open the chilled coconut cream can and scoop out the solidified cream on top in a bowl. Adds your choice of sweetener to the same bowl. Beat the cream with an electric hand mixer until it turns to a thick whipped cream.

5. Take out the cake from the freezer and remove it from the tin. Spread the whipped coconut cream on top. Garnish with your choice of fruit, chopped dark chocolate & pistachio.โฃ