Nutella Pistachio Vegan Raw Cheesecake (No-Bake, Sugar-free)
Dieser Beitrag ist auch verfügbar auf:
Deutsch (German)
These easy Nutella Pistachio Mini Cheesecakes are the BEST vegan raw cheesecake recipe – the perfect dessert for Valentine’s Day!
Guys, there’s only one month left until Valentine’s Day! And I got a little sweet something those of you, who are still hurting a bit from the holiday season and want to keep things clean around the day of love!
This Nutella Pistachio Vegan Raw Cheesecake Recipe is the Vegan Valentine’s Dessert you’ve been waiting for!
We’re in the stretch of days leading up to Valentine’s Day when everything is pink and heart-shaped. Now, I am not the kinda girl who goes against the flow just because – but I really do NOT like pink.
Ladies, I am not the only one here, right?
So for all of us who’d rather indulge in a not-pink treat – this Nutella Pistachio Vegan Raw Cheesecake is it.
Can you hide an engagement ring in these delightful vegan cheesecake bites? Probably not! I mean you could but it would not make for very pretty pictures.
But otherwise, I can’t think of any reason why this Nutella Pistachio Raw Vegan Cheesecake would not be the perfect treat for Valentine’s Day.
This Raw Vegan Nutella Pistachio Cheesecake Recipe is EVERYTHING:
- It’s no-bake (duh, raw is a bit of a giveaway, eh?)!
- The combination of Nutella and pistachios is out of this world delicious and super Valentine’s Day -like.
- These raw vegan mini cheesecakes hold up in the fridge and do NOT have to be stored in the freezer like most vegan raw cheesecake recipes tell you to.
- The consistency is airy and light – somewhere between a mousse and a cheesecake.
As a lover of all things pistachio, these little vegan raw cheesecake bites stole my heart!
That delicious raw vegan pastry crust made from toasted hazelnuts and pistachios, the dreamy creamy Nutella cheesecake in the middle and the tender delicate pistachio mousse as a top layer! A DREAM!
How to store these vegan raw cheesecakes:
What I love most about these vegan raw cheesecake bites? You don’t have to store them in the freezer.
The filling is stable enough to hold up in the fridge. Out of the fridge, they have the perfect cheesecake texture. If you leave them at room temperature for about 30 minutes, they get more mousse-like but they won’t collapse.
Yes, these can be both raw vegan Nutella Pistachio Mousse Cakes or Cheesecakes – it all depends on the temperature you serve them at.
However, you can, of course, also store your Nutella Pistachio Vegan Raw Cheesecake Bites in the freezer.
Just remember to take them out of the freezer in time – about 3 hours if you let them thaw in the fridge, or 45 minutes if you leave them out at room temperature.
Tips for making Vegan Nutella Pistachio Cheesecakes:
- Make sure all your ingredients for the filling have about the same temperature. Take the milk out of the fridge and rinse soaked nuts with warm water, if they are too cold.
- Do not forget the salt! It really brings out the flavors in the fillings.
- I use my Vitamix for the fillings which makes for the perfect smooth texture. A high-speed blender is definitely the way to go here.
Variations on this vegan raw cheesecake recipe:
- The recipe makes 6- 7 mini cheesecakes but you can also make one big Nutella Pistachio Cheesecake using an 18 cm /7-inch springform pan.
- If you are allergic to hazelnuts, you can use cashews instead!
- Want to go all out? Push a fresh raspberry into the middle layer before covering with pistachio cream.
- You can use maple syrup instead of stevia. Note that the color of your pistachio cream might get a bit darker.
Valentine’s Day is SAVED with these delicious vegan raw cheesecake bites!
Nutella, pistachio, chocolate – really, what is not to LOVE about this easy healthy no-bake dessert recipe!?
For more delicious vegan dessert recipes, make sure to check out my Vegan Black Bean Brownies. Pistachio fans will be all over my Vegan Pomegranate Pistachio Overnight Oats.
★ Did you make and love this Nutella Pistachio Vegan Raw Cheesecake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Raw Vegan Nutella Pistachio Cheesecake (No-Bake)
These easy Nutella Pistachio Mini Cheesecakes are the BEST vegan raw cheesecake recipe - the perfect dessert for Valentine's Day!
Ingredients
Crust
- 30 g shelled toasted pistachios
- 30 g toasted hazelnuts
- 4 dates
- 1/2 tbsp coconut oil
- 1 pinch salt
For the Nutella Cheesecake
- 90 g raw hazelnuts soaked in water overnight or 8 hours
- 2 tbsp stevia or your favorite sweetener, maple syrup also works
- 2 tbsp coconut cream
- 2 tbsp coconut oil
- 2 tbsp cocoa powder
- 1/8 tsp salt
- 3 tbsp nut milk
For the pistachio cheesecake
- 60 g raw shelled pistachios soaked in water overnight or for 8 hours
- 20 g raw cashews or more pistachios
- 1 tbsp stevia your favorite sugar-free sweetener, or maple syrup
- 2 tbsp coconut oil
- 2 tbsp coconut cream
- 1 big pinch salt
Decoration
- 40 g dark chocolate
- 1/4 tsp coconut oil
Instructions
-
Blitz all the ingredients for the crust in your food processor until the nuts are chopped and the dough holds together when you pinch in with your fingers.
-
Cut some parchment paper into strips and line each mold of a 6-mold muffin tin with two paper strips placed into the mold like a cross (see video). Press crust onto the bottom. Wet your hands for that part, it makes things less sticky.
-
Place the muffin tin in your freezer while you prepare the cheesecake layers.
-
Rinse and drain hazelnuts and place in your mixer together with all the other ingredients apart from the nut milk. Blend until smooth and thick, taking breaks to scrape down the sides. Add nut milk bit by bit stopping once you have reached the perfect texture.
-
Pour the Nutella layer onto the crusts and place in the freezer for 30 minutes.
-
For the pistachio layer, rinse and drain pistachios and cashews and blend into a very smooth cream, adding some nut milk if you feel the mix is to thick to blend properly. Remove the pre-frozen cheesecakes and top with the pistachio cream. Return to the freezer for another 2 - 2 1/2 hours.
-
Melt chocolate and coconut oil in a microwave or double boiler. Take cheesecakes out of the freezer and quickly dip the mold into a shallow pan filled with hot water for easy release. Remove the cakes by pulling on the parchment paper strips. Place on a cake cooler and drizzle with melted chocolate. I used a piping bag, but you can use a small sandwich bag or freezer bag and cut a little hole in one corner.
-
Let soften a bit a room temperature and enjoy.
Recipe Video
Recipe Notes
- Make sure all your ingredients for the filling have about the same temperature. Take the milk out of the fridge and rinse soaked nuts with warm water, if they are too cold.
- Do not forget the salt! It really brings out the flavors in the fillings.
- I use my Vitamix for the fillings which makes for the perfect smooth texture. A high-speed blender is definitely the way to go here.
Everything is so enticing and somehow right about this recipe. And I love the fact that you’ve broken away from tradition and done something different for Valentine’s. I am not on the pink bandwagon either!
Oh, you had me at Nutella and then you added Pistachio. How exotic. I love such simple and easy recipes. This really looks so pretty too.
This is so perfect for date night! All the flavor combinations sound so elegant! YUM!
Wow, I’m not vegan, but I love the sound of these! I especially like all your tips and that they are no bake!
I’m so impressed with this recipe! It sounds and looks amazing. I’ve never had vegan cheesecake but it looks divine!
My daughter has recently gotten into raw vegan foods. This one would be an awesome sweet surprise to make on her next visit. Thanks for sharing!
I’m a person who doesn’t get on the pink bandwagon either. And I love how unique and creative this dessert is! Perfect for a date night!
Refined Sugar-Free, Vegan and No-Bake! Yes, yes and yes! This is a winner of a dessert! So much deliciousness! 🙂
First of all I don’t need pink. I am a huge fan of Nutella as well as pistachios. This cheesecake is a winner in my books. I don’t need it vegan or sugarless – it just looks amazing and I’d gladly have it for dessert.
This sounds (and looks) so good! I can’t wait to give this recipe a try!
Wow! It looks beautiful and so super delicious. I’m such a huge fan of pistachios. AND the cheesecake. I love how actually healthy this is, not stuffed with empty calories but with all good stuff. I must make this.
I love raw desserts! Your pistachio mini cheesecakes are so perfect, great size for a group of kids too.
I’m so impressed with this recipe! It sounds and looks amazing. I’ve never had vegan raw cheesecake but it looks divine!
Klingt toll, werde ich bald ausprobieren! Eine Frage noch – Du schreibst im Text, dass die Kuchen nicht im Gefrierfach aufbewahrt werden müssen, im Rezept selbst ist dann aber doch die Rede vom Gefrierfach, nicht vom Kühlschrank. Ich würde die Kuchen gerne auf ein Buffet stellen – kann ich sie am Tag vorher zubereiten und “nur” im Kühlschrank lagern? (Abgesehen natürlich von ein paar Stunden zum Festwerden der Nussmassen…) Danke schon mal!