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a pistachio cranberry cheesecake in a wide horizontal shot, pale green slice topped with red cranberries and chopped pistachios, on a white plate, on a festive table, natural light, shallow depth of field, landscape orientation

Pistachio Cranberry Cheesecake

A delightful holiday slice featuring a cheesecake base with cashews and pistachios, topped with crunchy, tart, dried cranberries.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup pistachios shelled
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.25 cup lemon juice
  • 0.5 cup dried cranberries

Method
 

  1. Blend the pistachios and dates into a crust and press into a pan.
  2. Blend the cashews, maple syrup, coconut oil, and lemon juice until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Scatter dried cranberries and chopped pistachios over the surface.
  5. Freeze for at least 4 hours until set.
  6. Thaw 15 minutes before slicing and serving.

Notes

Soak the cranberries in warm water for 10 minutes to plump them up.