Vegan Garden Cheesecake Recipe

This is one of the best recipes for pistachio cake. What I did was soak the pistachios the night before so they’d be ready in the morning. Then soak the cashews first thing in the morning to make pistachio cheesecake recipes. Keep scrolling for this Vegan Garden Cheesecake Recipe.

This little vegan cheesecake is totally plant based. There’s so many different lovely flavors I couldn’t choose just one for the title. Thus Garden Cheesecake was born!

It takes a little patience to make but everything worthwhile takes time. There are 4 tasty layers to this vegan cheesecake. The layer that contains pistachios is what consumes the most time.

Cashews only take 4 hours to soak however pistachios take 8 hours. Also I had to de shell them first! You can always get unshelled pistachios though. Pre shelled is best for recipes for pistachio cake.

Pistachios are such a beautiful color for vegan cooking. They have a lovely taste that meshes so well with the other flavors. They are related to the cashew family. Cashews and pistachios are great in recipes for pistachio cake

They also contain phosphorus, thiamin, copper, and manganese. Pistachios are beneficial for healthy blood production and blood sugar. They contain more antioxidants than other nuts and seeds. They make pistachio cheesecake recipes healthy and nutritious.

This pistachio cake recipe has healthy ingredients.

Pistachio cake recipe

The cashew seed is eaten raw, used in recipes, and processed into butters and creams. Cashews are rich in protein, fiber, and a wide variety of vitamins and minerals.

They are more porous than other seeds and therefor require less soaking time than other nuts. Cashews make up the middle layer of this pistachio cheesecake recipe.

You need 7 plant based ingredients to make this vegan cheesecake. Ingredients include dates, cashews, and pistachios. Also almond flour, plant based milk (almond milk, soy milk, etc), And agave.

Start by soaking the dates and nuts for indicated times. Purée the dates and combine with almond flour to create crust. See the full recipe for all ingredients and directions!

I used a round cake pan with a latch for easier removal of the recipe for pistachio cake.

You also need some coconut flakes for pistachio cheesecake recipe

5 from 1 vote
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Vegan Garden Cheesecake Recipe

This Vegan Garden Cheesecake Recipe is delicious and healthy!

Course Dessert, plant based, vegan
Cuisine plant based, vegan
Keyword fruits, healthy, nuts, plant based, SEEDS, vegan
Prep Time 30 minutes
Custom time 1 hour
Total Time 30 minutes
Servings 9 Servings
Calories 280 kcal
Author admin

Ingredients

For The Crust

  • 1 Cup Pitted dates
  • 2/3 Cup Almond flour
  • 1 Cup Plant milk

For Cashew Layer

  • 1 Cup Cashews Unsalted
  • 1/2 Cup Pitted dates
  • 1 Cup Plant milk

For Pistachio Layer

  • 1 Cup Pistachios Unsalted without shells
  • 1/2 Cup Dry coconut flakes
  • 1/4 Cup Agave
  • 1 Cup Plant milk

For The Coconut Topping

  • 1 Cup Coconut flakes
  • 2 Tbsp Agave
  • 1/2 Cup Plant milk

Instructions

Preparation/ Soaking Time For Each Ingredient

  1. Soak pistachio Layer ingredients overnight as they require the longest soaking time. (Minimum 8 hours)

  2. Soak cashew Layer ingredients  (minimum 4 hours)

  3. Soak coconut Topping ingredients for 20

  4. Dates for crust need 30 minutes to soak

For The Crust

  1. Soak the dates in the milk for 30 minutes then purée
  2. Add almond flour and use your hands to mush together. Knead flat into bottom of cake pan (6×2 round) freeze

For The Cashew Layer

  1. After Soaking cashews and dates in plant milk for 4 hours, drain and keep liquid.
  2. Purée into paste and add milk back in. Blend until thoroughly combined.
  3. Pour onto Crust Layer in pan and return to freezer

For The Pistachio Layer

  1. After soaking all the pistachio Layer ingredients for minimum of 8 hours drain and keep liquid.
  2. Purée into paste and add milk back in. Blend until thoroughly combined.
  3. Pour on top Cashew Layer and return to freezer.

For The Coconut Topping

  1. After Soaking coconut Topping ingredients for 20 minutes, use your hands to gently apply to very top of cake
  2. Best served when beginning to freeze but before frozen hard as a rock.

Thanks for visiting Anyreasonvegans vegan cheesecake recipes.
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