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Raspberry Pistachio No-Bake Cheesecake

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A creamy and refreshing no-bake cheesecake made with raspberries and pistachios, featuring a smooth plant-based filling and a crunchy nutty crust.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-bake
  • Cuisine: International
  • Diet: Vegan

Ingredients

  • 1 1/2 cups vegan graham cracker crumbs
  • 1/4 cup melted vegan butter or coconut oil
  • 1 1/2 cups raw unsalted pistachios (shelled)
  • 1 cup fresh raspberries
  • 14 ounces silken tofu, drained
  • 1/2 cup maple syrup or agave syrup
  • 1/4 cup coconut cream
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh raspberries (for topping)
  • Crushed pistachios (for topping)

Instructions

  1. Prepare the crust by mixing graham cracker crumbs with melted butter or coconut oil until combined.
  2. Press the mixture firmly into the bottom of a greased 9-inch springform pan and refrigerate.
  3. In a food processor, grind pistachios until fine.
  4. Add raspberries, silken tofu, maple syrup, coconut cream, lemon juice, vanilla, and salt, then blend until smooth.
  5. Pour the filling over the chilled crust and smooth the top.
  6. Cover and refrigerate for at least 4 hours or until set.
  7. Remove from pan, garnish with fresh raspberries and crushed pistachios, slice, and serve chilled.

Notes

  • Chill overnight for best texture.
  • Frozen raspberries can be used if thawed and drained.
  • Cashews or almonds can replace pistachios.
  • Use gluten-free crackers if needed.
  • Keep refrigerated until serving.

Nutrition

Find it online: https://savorymomskitchen.com/raspberry-pistachio-no-bake-cheesecake/