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blood orange and cardamom pistachio no bake greek yogurt cheesecake {gluten free}

  • Author: Nyssa Tanner
  • Total Time: 55 minutes
  • Yield: 8-10 servings 1x


Blood orange and cardamom pistachio no bake greek yogurt cheesecake! A delightful + healthy gluten free dessert that will satisfy your cheesecake loving sweet tooth. Made with greek yogurt, coconut, blood oranges, vanilla, a date-sweetened pistachio crust and topped with fresh citrus and cardamom 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

  • 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

  • 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



  2. Preheat oven to 375.
  3. 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.

  5. 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.
  6. Press into a 9 inch springform pan using a spatula or hands, and pop into the freezer/fridge for about 30 minutes to set.

  8. Heat lemon juice and blood orange juice gently until just about to simmer. Quickly whisk in gelatin until incorporated and set aside.
  9. Add all other ingredients (except citrus slices for garnish) to a food processor or blender and mix on high until very smooth.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Garnish with citrus slices and crushed candied cardamom pistachios and serve!


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