Pistachio Cheesecake Recipe

Prepare crust base

Line a 8-inch (20 cm) springform pan or small tart ring with parchment. In a food processor, pulse 1 cup pistachios and 1/2 cup almonds until coarsely ground (some texture should remain). Add 3/4 cup pitted dates, 1/4 cup desiccated coconut and 1/4 tsp salt. Process until mixture holds together when pinched; scrape down the bowl as needed.

Transfer the mixture to the prepared pan and press evenly across the bottom (and slightly up the sides if desired) using the back of a spoon or measuring cup to compact. Freeze the crust while you prepare the filling, about 20–30 minutes, to firm it up.

Soak and drain cashews

If not already soaked, place 2 cups raw cashews in very hot water and soak for at least 1 hour, preferably 4 hours or overnight; drain and rinse before blending. For quicker method, simmer for 15 minutes until soft, then drain.

Blend filling

In a high-speed blender, combine the soaked & drained cashews, 1 cup full-fat coconut milk, 1/4 cup melted refined coconut oil, 1/2 cup pistachio butter, 1/2 cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla extract and 1/2 tsp fine sea salt. Blend on high until completely smooth and silky, 2–4 minutes, pausing to scrape down the sides as needed. If mixture is too thick to blend smoothly, add up to 2 tbsp additional coconut milk or water, 1 tbsp at a time. Add 1/4 tsp natural green food coloring if using and blend briefly to combine.

Pour the pistachio filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Refrigerate the assembled cake for at least 4 hours, preferably overnight, until set. For a firmer, sliceable texture, freeze for 1–2 hours then transfer to fridge to chill before serving.

Cook cherries

Place 2 cups pitted cherries, 1/4 cup maple syrup, 1 tbsp lemon juice and 1/2 tsp vanilla in a small saucepan over medium heat. Bring gently to a simmer, stirring occasionally. Cook 8–12 minutes until cherries start to break down and juices thicken.

Thicken and finish

Mix 1 tsp tapioca starch with 1 tsp cold water to form a slurry. Stir slurry into the simmering cherries and continue to cook 1–2 minutes until jam thickens. Remove from heat, stir in 1/8 tsp salt to balance sweetness, then let cool to room temperature. For a smoother jam, mash gently with a fork or pulse briefly with an immersion blender; for a chunkier jam leave as-is. Cool completely before topping cheesecake.

Make base

Whisk together 2 cups chilled full-fat coconut milk, 1/2 cup light coconut water, 1/4 cup maple syrup, 1 tbsp lime juice, 1/2 tsp vanilla and 1/8 tsp salt until the syrup is dissolved and mixture is homogeneous. Taste and adjust sweetness or acidity: add up to 1 tbsp more lime juice or 1–2 tbsp more maple syrup as needed.

Churn or freeze

If using an ice cream maker: chill the base thoroughly (at least 1 hour), then churn according to manufacturer directions until a soft-sorbet texture forms (about 20–30 minutes). Transfer to a freezer-safe container and freeze 1–2 hours for scoopable texture. If no machine: pour mixture into a shallow metal pan and freeze. Every 30 minutes, scrape and whisk the frozen edges into the center with a fork to break ice crystals; repeat 4–6 times until smooth and scoopable, about 3–4 hours total. Store in freezer until serving; remove 10–15 minutes before scooping to soften slightly.

Remove the cheesecake from the springform pan and transfer to a serving plate. If frozen solid, let sit at room temperature 10–15 minutes for easiest slicing. Slice with a hot, dry knife for clean cuts (dip in hot water and wipe between slices).

Spoon 2–3 tablespoons black cherry jam over each slice (or spread a thin layer across the top before slicing for a marbled effect). Serve each slice with a small scoop (about 1/3 cup) of coconut sorbet on the side or on top.

Sprinkle chopped roasted pistachios around the plate and over the jam for texture. Garnish with fresh mint leaves. Serve immediately and store leftover cheesecake covered in refrigerator (up to 5 days) or frozen (up to 1 month). Keep sorbet in freezer.