Description
A no-bake, creamy pistachio cheesecake tart with a nutty crust and zesty citrus flavors, perfect for a refreshing dessert.
Ingredients
Scale
For the Crust:
- 1 cup raw pistachios, shelled
- 1 cup Medjool dates, pitted
- 1/4 cup unsweetened shredded coconut
- 1 1/2 cups raw cashews, soaked overnight
- 1/2 cup fresh lemon juice
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- Pinch of sea salt
- Extra pistachios and citrus zest for garnish
Instructions
1. Prepare the Crust:
- Blend pistachios, dates, and shredded coconut in a food processor until sticky and crumbly. Press mixture firmly into a tart pan to form the crust.
- Drain soaked cashews and blend with lemon juice, maple syrup, coconut oil, vanilla, lemon zest, orange zest, and sea salt until smooth and creamy.
- Pour the filling over the crust and spread evenly. Tap the pan to remove air bubbles.
- Freeze the tart for at least 4 hours or until set. Garnish with chopped pistachios and citrus zest before serving.
Notes
You can customize the seasonings to taste.