Chocolate Pistachio No-Bake Cheesecake

Ingredients:

For the Crust:

1 cup chocolate cookies, crushed

1/4 cup melted coconut oil

For the Pistachio Cheesecake Layer:

2 cups raw cashews, soaked in hot water for 4 hours, then drained

1/2 cup pistachio paste

1/2 cup coconut cream

1/4 cup maple syrup

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

1/2 cup dark chocolate chips

1/4 cup coconut cream

For Decoration:

Chopped pistachios

Chocolate drop (optional, for center decoration)

Directions:

1. Prepare the Crust:

In a medium bowl, combine the crushed chocolate cookies and melted coconut oil until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 6-inch springform pan to form an even crust. Set aside in the freezer while you prepare the filling.

2. Make the Pistachio Cheesecake Layer:

In a high-speed blender or food processor, blend the soaked cashews, pistachio paste, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth and creamy.

Pour the pistachio mixture over the crust in the springform pan, smoothing the top with a spatula. Place the pan back in the freezer to set for at least 2 hours.

3. Prepare the Chocolate Ganache Topping:

In a small saucepan over low heat, melt the dark chocolate chips with coconut cream, stirring until smooth and glossy.

Let the ganache cool slightly, then pour it over the pistachio layer, spreading evenly.

4. Decorate and Serve:

Sprinkle chopped pistachios over the ganache layer.

For an extra touch, add a chocolate drop or piped ganache peak in the center of each slice (optional).

Refrigerate for at least 2 more hours (or overnight) until fully set. Slice and enjoy!

Additional Information:

Prep Time: 20 minutes

Chilling Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 6 slices

This elegant Chocolate Pistachio No-Bake Cheesecake is creamy, nutty, and topped with a rich chocolate layer. Enjoy this decadent dessert chilled for a refreshing treat!