Fig and Honey Cheesecake with Pistachio Crust
This fig and honey cheesecake with pistachio crust is a delicious and easy-to-make dessert. The creamy cheesecake filling is made with cashews, coconut oil, honey, coconut cream, lemon juice, and vanilla extract. The pistachio crust is made with chopped pistachio nuts and coconut oil. The fig and honey filling is made with chopped figs, honey, and water. The cheesecake is baked until golden brown and then chilled for at least 4 hours before serving. Garnish with chopped pistachio nuts before serving.
This cheesecake is inspired by the classic fig and honey cake, a popular dessert in the Middle East. I wanted to create a vegan and gluten-free version of this cake that was just as delicious and decadent as the original. After some experimenting, I came up with this recipe for a fig and honey cheesecake with pistachio crust. This cheesecake is made with a creamy cashew filling and a crunchy pistachio crust. The fig and honey filling is made with chopped figs, honey, and water. The cheesecake is baked until golden brown and then chilled for at least 4 hours before serving. I love the combination of the sweet and tart flavors in this cheesecake. The cashew filling is rich and creamy, and the pistachio crust adds a nice crunch. The fig and honey filling is the perfect finishing touch, adding a touch of sweetness and acidity to the cheesecake. I hope you enjoy this recipe as much as I do!
Fig and Honey Cheesecake with Pistachio Crust Fig and Honey Cheesecake with Pistachio Crust Fig and Honey Cheesecake with Pistachio Crust Fig and Honey Cheesecake with Pistachio Crust
Prep time: 15 | Cook time: 20 | Serves: 6
Ingredients
  • 1 cup raw cashews
  • 1/2 cup coconut oil, melted
  • 1/4 cup raw honey
  • 1/4 cup coconut cream
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped dried figs
  • 1/4 cup chopped pistachio nuts
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the cashews, coconut oil, honey, coconut cream, lemon juice, and vanilla extract. Use a fork to mash the cashews until the mixture is smooth.
  3. Press the mixture into the bottom of an 8-inch springform pan.
  4. Bake for 15-20 minutes, or until golden brown.
  5. Let cool completely before serving.
  6. To make the fig and honey filling, combine the figs, honey, and water in a small saucepan.
  7. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the figs are soft.
  8. Remove from heat and mash the figs until smooth.
  9. Pour the fig filling over the cooled pistachio crust.
  10. Chill for at least 4 hours before serving.
  11. Garnish with chopped pistachio nuts.
Why It Works
  • The cashew filling is made with a combination of cashews, coconut oil, honey, coconut cream, lemon juice, and vanilla extract. This combination of ingredients creates a rich and creamy filling that is also vegan and gluten-free.
  • The pistachio crust is made with chopped pistachio nuts and coconut oil. This combination of ingredients creates a crunchy and flavorful crust that is also vegan and gluten-free.
  • The fig and honey filling is made with chopped figs, honey, and water. This combination of ingredients creates a sweet and tart filling that is the perfect finishing touch to the cheesecake.
  • The cheesecake is baked until golden brown and then chilled for at least 4 hours before serving. This allows the cheesecake to set and the flavors to develop.