This creamy two-layer vegan “cheesecake” is refined sugar free and so delicious! Pistacchio & white chocolate at the bottom and raspberry at the bottom, it’s the perfect flavor combination.
Do you remember the vibrant purple Vegan No-Bake Blueberry Cheesecake that I posted a few week ago? This is like the sibling with a different flavor profile that I love just as much! This cheesecake has two layers – the bottom one is pistacchio & white chocolate and the top one is raspberry. So much yumminess in one cake!
Since my first vegan cheesecake was such a big hit, I had to experiment with other flavors! There are definitely still other flavors I want to work with but pistacchio is one of my favorite flavors ever. It’s by far my absolute favorite ice cream flavor – BUT only if well done. There is an incredible ice cream shop outside of Munich where they make the absolute best pistacchio ice cream ever! And yes, we drive 20 minutes out there just to eat that ice cream. That’s how good it is!
So it made sense for pistacchio to be my second “cheesecake” flavor experiment! I used whole pistacchios which I shelled and then put in the blender until they were all crumbly. That way I could incorporate them into the cashew mix easily for ultimate pistacchio flavor! And isn’t that green colour just so pretty?
I love berries and just pistacchio & white chocolate can be a bit sweet so I definitely wanted to add a fruity layer as well. For the berry layer, I actually used frozen raspberries. The trick is to not let them defrost but crush them in freezer bag while still frozen. That way they break into really small pieces and you can mix them in very well. I also like doing that if I mix them into porridge cause then instead of having big chunks, you have a little bit of raspberry everywhere.
The important part for this cake is soaking the cashews ahead of time (which form the creamy delicious “cheese” layer). I decided to soak them overnight this time – that way you can just go to sleep and they’re done in the morning. And they really do get extra silky smooth that way as well.
After creating the base cake layer from almonds, walnuts, dates, coconut flour, coconut oil and a pinch of salt, I pressed it into the cake form. Then I made the pistacchio layer by blending 2/3 of the soaked cashews with pistacchios, melted vegan white chocolate, maple syrup and coconut oil. This has to go into the freezer for 30 minutes. Then it’s time for the second layer – blend the rest of the soaked cashews with the crushed raspberries and maple syrup. And then it’s time for the cake to go into the freezer for a few hours. When it’s done, I had fun decorating it with more of the blended pistacchios, grated white chocolate and fresh raspberries. Isn’t it just so pretty?
Will you make this no-bake cheesecake soon? Or how about my Vegan No-Bake Blueberry Cheesecake?
Vegan No-Bake Pistacchio Cheesecake
This creamy two-layer vegan "cheesecake" is refined sugar free and so delicious! Pistacchio & white chocolate at the bottom and raspberry at the bottom, it's the perfect flavor combination.
Put cashews into a bowl and soak overnight (or at least 8 hours) just covered with enough water.
Pistacchios & White Chocolate
Blend 1 package of shelled pistacchios (or less) to use in the cheesecake and on top. You will have leftovers that you can use for other recipes but it's easier to blend a bigger amount.
Melt vegan white chocolate and let cool down slightly.
Soak dates in hot water for 15 minutes. Then cut into pieces.
Chop walnuts and almonds.
Add dates, nuts, salt and coconut oil to a blender. Blend until quite smooth.
Fold in coconut oil. Press the mixture into a small round baking form (20 cm / 7.8 inch) covered in baking paper.
Add 2/3 of the soaked cashews to a blender with 2/3 of the liquid (should be 1/4 + 1/8 cups of liquid). Add crushed pistacchios, melted vegan white chocolate, coconut oil and maple syrup. Blend until very smooth. Add pistacchio layer on top of the base and put in the freezer for 30 minutes.
Crush frozen raspberries.
Blend the rest of the soaked cashews (1/3) including leftover liquid (should be about 1/4 cup of liquid) together with the raspberries and maple syrup. Blend until smooth and add on top of the pistacchio layer.
Freeze for 2 - 3 hours.
Take out after that time and top with more crushed pistacchios, grated white chocolate and fresh raspberries. Cut into slices and enjoy!This no-bake cake has to be stored in the freezer. If you don't finish the cake in one go, slice it and freeze the slices. Take them out of the freezer about 30 minutes before serving.