Description
Blood orange and cardamom pistachio no bake greek yogurt cheesecake! A delightful gluten free dessert made with greek yogurt, coconut, blood oranges, vanilla, a date-sweetened pistachio crust and topped with fresh citrus and cardamom candied pistachios.
Ingredients
Scale
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FOR THE CANDIED PISTACHIOS:
- 1/2 cup shelled unsalted pistachios
- 1 tsp avocado oil
- 1 tbsp maple syrup
- big pinch of sea salt
- 1/4 tsp cardamom
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FOR THE CRUST:
- 2 cups shelled, roasted pistachios or another roasted nut (almonds work great, too)
- 5 dates, halved and pitted (if your dated have hardened they can easily be softened up by soaking in boiling water for about 10 minutes. Drain and dry before using)
- 1/3 cup ghee, butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1/4 tsp cardamom
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FOR THE CHEESECAKE:
- 2 cups organic greek yogurt
- 2, 7 oz boxes of creamed coconut OR 14 oz coconut cream *see note below*
- 1/4 cup fresh lemon juice (from 2 small lemons)
- 2/3 cup blood orange juice
- 2 1/2 tsp grass fed gelatin (more if you’re using coconut cream)*
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- citrus slices for garnish
Instructions
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FOR THE CANDIED PISTACHIOS:
- Preheat oven to 375.
- Mix all ingredients together in a small bowl and spread in an even layer on a parchment lined baking sheet. Bake at 375 for 6 minutes, take out and stir, and return to the oven for another 2 minutes. Remove from oven and set aside to cool.
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FOR THE CRUST:
- Process all ingredients in a food processor until well combined, stopping every so often to scrape down the sides, and to poke around and make sure that all of the dates have been incorporated. I have tried doing this step in my vitamix, and while possible, it doesn’t turn out quite as even – some bits end up too processed while other pieces remain practically whole.
- Press into a 9 inch springform pan using a spatula or hands, and pop into the freezer/fridge for about 30 minutes to set.
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FOR THE CHEESECAKE:
- Heat lemon juice and blood orange juice gently until just about to simmer. Quickly whisk in gelatin until incorporated and set aside.
- Add all other ingredients (except citrus slices for garnish) to a food processor or blender and mix on high until very smooth.
- With the motor running pour in warm citrus juice + gelatin and blend for at least 30 seconds, until the gelatin and citrus mixture is very well incorporated.
- Pour cheesecake mixture into crust and smooth with a spatula. Tap a few times on the counter to pop any bubbles that may have formed inside the cheesecake.
- Allow to set up in the refrigerator for at least 2 hours, or ideally, overnight. The setting up process can be sped up by putting the cheesecake in the freezer for the first hour.
- While it can be eaten straight out of the refrigerator the best consistency is reached if you take it out about 20 minutes before serving.
- Garnish with citrus slices and crushed candied cardamom pistachios and serve!
Notes
I have had some feedback from those who have made this cheesecake with coconut cream that it resultsin a not-so-firm final product. So with that in mind you may want to either increase the amount of gelatin to 3 1/2 tbsp if you plan to use coconut cream instead or stick to creamed coconut!
- Prep Time: 55 mins
- Category: Dessert
- Cuisine: Gluten free