No-Bake Vegan Pistachio Cheesecake Cups
Luscious pistachio cheesecake filling is layered with graham cracker crust and finished with a sweet pistachio cream topping in small glasses or jars, creating these perfectly portioned, dairy-free cheesecake cups! The ultimate dessert for pistachio lovers.
Made silky smooth with Let’s Do Organic Heavy Coconut Cream 🥥 
INGREDIENTS
CRUST
-6 graham crackers
-3 tbsp vegan butter, melted
FILLING
-1 cup Let’s Do Organic Heavy Coconut Cream (you’ll need 2 13.5 oz cans), chilled for 1-2 days
-8 oz vegan cream cheese, softened
-1 cup powdered sugar
-6 tbsp pistachio butter
-2 tsp vanilla extract
TOPPING
-1/4 cup Let’s Do Organic Heavy Coconut Cream
-1/4 cup powdered sugar
-2 tbsp pistachio butter
-chopped pistachios
INSTRUCTIONS
1. Chill 2 cans of coconut cream in the fridge for 1-2 days.
2. Add graham crackers to a food processor. Pulse until finely crumbled. Add melted butter and pulse until combined.
3. Divide mixture into 4-6 small glasses or jars. Use a spoon to press it down firmly. Place in the fridge while you make the filling.
4. Open both cans of coconut cream and scoop out 1 1/4 cups of the hardened cream. Save remaining contents for another use.
5. In a large mixing bowl, beat 1 cup coconut cream with an electric mixer until light, fluffy, and doubled in volume, about 1 minute. Set aside.
6. In another large mixing bowl, combine all remaining ingredients for the filling. Beat until completely smooth.
7. Gently fold the whipped coconut cream into the cream cheese mixture. Do not over mix.
8. Divide the filling into the cups, on top of the crust. Lightly tap them on the counter to spread out the filling and to settle any air gaps. Leave room at the top. Place in the fridge while you make the topping.
9. Whisk the remaining 1/4 cup coconut cream with pistachio butter and powdered sugar for the topping until smooth. Pour on top of the filling.
10. Chill in the fridge for at least 2-4 hours.
11. Sprinkle with chopped pistachios. Enjoy!
by @chloescreativeeats
