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Raspberry and Pistachio Cheesecake Squares

by | Jan 4, 2023 | Dessert Recipes, Recipes, Vegetarian Recipes

Feeling Great Naturopath Corowa Melbourne Online Australia

Raspberry and Pistachio Cheesecake Squares

A Creamy, No-Bake Treat with a Crunchy Twist

These Raspberry & Pistachio Cheesecake Squares are the perfect no-bake dessert. They have a smooth, creamy texture, bursts of fresh raspberries, and a delightful crunch from pistachios. Plus, they’re vegan, dairy-free, and naturally sweetened, making them a fantastic option for those who love cheesecake but need a lighter alternative.

The best part? Leftovers freeze well, so you can enjoy them anytime!

Ingredients (Makes 16 Squares)

Base

  • 1 cup raw pistachios, shelled
  • 2 Tbsp melted coconut oil
  • 5 Medjool dates, pitted
  • Pinch of salt

Filling

  • 3 cups cashews, soaked for 4 hours, then drained
  • 1.5 Tbsp honey (or rice malt syrup)
  • 1/4 cup lemon juice
  • 1/4 cup melted coconut oil
  • 1 tsp natural vanilla extract (or vanilla powder)
  • 1/2 cup raspberries (fresh is best)
  • 3 Tbsp pistachios, roughly chopped

How to Make Raspberry and Pistachio Cheesecake Squares

  • Prepare the Tin: Line a 20cm square cake tin with parchment paper, ensuring it overhangs two sides for easy removal.
  • Make the Base: In a food processor, blend pistachios, coconut oil, dates, and salt until a soft, crumbly dough forms. Press evenly into the lined tin and place in the fridge to chill.
  • Blend the Filling: In a high-speed blender, combine soaked cashews, honey, lemon juice, coconut oil, and vanilla. Blend until the mixture becomes smooth and creamy.
  • Fold in the Raspberries: Gently mix in half of the raspberries, then spread the filling over the chilled base. Tear the remaining raspberries into smaller pieces and press them into the top.
  • Set in the Fridge: Smooth the surface, cover with parchment paper, and refrigerate for 1-2 hours until firm.
  • Slice & Serve: Lift the cheesecake from the tin and place it on a cutting board. Cut into 16 squares and sprinkle with chopped pistachios.
  • Storage Tips: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Why You’ll Love This Recipe

  • No baking required – Quick, simple, and hassle-free.
  • Naturally sweetened – No refined sugar, just wholesome ingredients.
  • Vegan & dairy-free – A delicious dessert everyone can enjoy!

Enjoy these creamy, nutty, and fruity cheesecake squares, and if you love them, share the recipe!