By This Fig and Pistachio Vegan Cheesecake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Fig and Pistachio Vegan Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Fig and Pistachio Vegan Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
1 cup shelled pistachios
1/4 cup almond flour
1/4 cup desiccated shredded coconut
2 tablespoons flax seeds
1/2 cup chopped dried figs
3 tablespoons maple syrup
1 tablespoon coconut butter
1/2 teaspoon cinnamon powder
For the Fig Jam:
1 cup chopped black mission figs
1 tablespoon lemon juice
1/4 cup water
1/4 cup maple syrup
For the Pistachio Cheesecake Filling:
2 1/2 cups raw cashews, soaked overnight and drained
3/4 cup maple syrup
1/3 cup melted coconut oil
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/4 cup cold coconut cream
3 tablespoons cashew butter
2/3 cup crushed pistachios
For the Vegan Caramel Sauce:
1/2 cup maple syrup
1/2 cup coconut butter
4 tablespoons cashew butter
1 teaspoon vanilla extract
PREPARATION STEPS
Prepare the Crust:
If using raw pistachios, roast them until fragrant.
In a food processor, combine the pistachios, almond flour, shredded coconut, and flax seeds; process until finely ground.
Add the chopped dried figs, maple syrup, coconut butter, and cinnamon powder; process until the mixture holds together when pressed.
Press the crust mixture evenly into the bottom of a springform pan.
Make the Fig Jam:
In a saucepan, combine the chopped figs, lemon juice, water, and maple syrup.
Cook over medium heat, stirring occasionally, until the figs break down and the mixture thickens to a jam-like consistency.
Allow the fig jam to cool before spreading it over the prepared crust.
Prepare the Pistachio Cheesecake Filling:
In a high-speed blender, combine the soaked and drained cashews, maple syrup, melted coconut oil, lemon juice, vanilla extract, coconut cream, and cashew butter.
Blend until the mixture is completely smooth and creamy.
Fold in the crushed pistachios.
Pour the filling over the fig jam layer in the crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set.
Make the Vegan Caramel Sauce:
In a saucepan over low heat, combine the maple syrup, coconut butter, and cashew butter.
Stir continuously until the mixture is smooth and well combined.
Remove from heat and stir in the vanilla extract.
Allow the caramel sauce to cool slightly before drizzling over the chilled cheesecake.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
