If you are craving a dessert that feels both indulgent and wholesome, the Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe is an absolute game changer. This raw, no-bake cheesecake blends the buttery crunch of pistachios with the rich, creamy allure of nougat in a way that simply melts on your tongue. It’s a vibrant, sophisticated treat that honors Mozart’s legacy with every luscious bite, all while being completely plant-based and delightfully simple to prepare. Whether you’re impressing friends or treating yourself, this cheesecake will leave you smiling and savoring the harmonious balance of flavors.
Ingredients You’ll Need
These ingredients might seem simple at first glance, but each one plays a crucial role in bringing the Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe to life. From the texture-building nuts to the naturally sweet dates, every item contributes to making this cheesecake creamy, flavorful, and irresistibly elegant.
- 30 g roasted pistachios (without shell): Adds a subtle crunch and deep, nutty flavor to the base.
- 30 g roasted hazelnuts: Brings warmth and richness to the crust for a perfect foundation.
- 4 dates: Natural sweetness and sticky texture, binding the crust ingredients together.
- 1/2 tablespoon coconut oil: Provides moisture and helps the crust hold its shape.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- 90 g hazelnuts (soaked overnight): These soften to create the silky nougat filling.
- 1 1/2 tablespoons stevia: Sweetens the filling without overpowering the natural nuttiness.
- 2 tablespoons coconut cream (the thick part of canned coconut milk): Adds luscious creaminess and richness.
- 2 tablespoons coconut oil: Creates a smooth texture and helps the filling set.
- 2 tablespoons cocoa powder: Infuses deep chocolate flavor that’s essential for nougat.
- Large pinch of salt: Highlights the cacao and intensifies the overall taste.
- 4 tablespoons nut milk (almond, cashew, or coconut): Thins the filling just enough for a creamy consistency.
- 60 g raw pistachios (soaked overnight): Used for the bright, fresh pistachio layer on top.
- 20 g cashews (or more pistachios): Adds a smooth, buttery mouthfeel to the top filling.
- 1 tablespoon stevia: Sweetens the pistachio layer gently.
- Pinch of salt: Balances the nuts’ natural flavors.
- 2 tablespoons coconut oil: Stabilizes the pistachio cream for a perfect finish.
- 2 tablespoons coconut cream: Contributes richness and velvety texture.
- 4 tablespoons nut milk: Adjusts creaminess for easy spreading.
- 30 g melted chocolate: For decorative drizzles that elevate the presentation.
How to Make Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe
Step 1: Prepare the Crust
The crust is where the magic begins. Blitz the roasted pistachios, roasted hazelnuts, dates, coconut oil, and a pinch of salt in your food processor until you get a crumbly mix that sticks together when pressed. This gives you that buttery, nutty base you’ll love biting into. Then, line your muffin tin with crisscrossed strips of parchment paper–these make it super easy to lift out each mini cheesecake later. Firmly press a tablespoon of crust mixture into each muffin well, forming a compact base. Pop the tray into the fridge to chill while you whip up the fillings.
Step 2: Create the Nougat Filling
Next, rinse your soaked hazelnuts and combine them in a blender with stevia, coconut cream, coconut oil, cocoa powder, salt, and a splash of nut milk. Blend everything until you have a velvety, thick nougat cream. Taste as you go and adjust liquid to reach that luscious, spreadable texture. Carefully spoon the nougat layer over each chilled crust, smoothing it out. Place the tray back into the freezer to firm up, and give your blender a quick rinse for the final filling.
Step 3: Make the Pistachio Layer
For the crowning glory, create a pistachio cream just like the nougat filling. Blend soaked pistachios, cashews, stevia, salt, coconut oil, coconut cream, and nut milk until bright green and silky smooth. Gently spread this vibrant pistachio layer on top of the firm nougat. Return the cheesecake cups to the freezer for about 1 to 1.5 hours. This step is key for that perfect set and heavenly texture.
Step 4: Final Touches and Serving Prep
About 30 minutes before you’re ready to indulge, pull the cheesecakes out of the freezer to thaw slightly at room temperature—this softens the texture and unlocks all the flavors. To finish with a flourish, drizzle melted chocolate over the top in delicate patterns. This final touch not only makes the dessert look stunning but adds a rich, bittersweet note with every bite.
How to Serve Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe
Garnishes
A simple sprinkle of crushed pistachios or a light dusting of cocoa powder can make your Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe even more inviting. Fresh mint leaves add a refreshing pop of green and a lovely aroma. If you’re feeling extra fancy, a few edible flower petals can transform each cheesecake into a little masterpiece.
Side Dishes
This cheesecake pairs wonderfully with a cup of rich, freshly brewed coffee or a fragrant herbal tea. For a lighter accompaniment, a small bowl of fresh berries or a fruit compote complements the nutty richness beautifully, cutting through the creamy texture and adding natural brightness to the palate.
Creative Ways to Present
Serve these cheesecakes in dainty porcelain dishes or on rustic wooden boards for a charming, inviting look. Arrange them alongside a bite-sized platter of other raw vegan treats, and your guests are set for a delightful tasting experience. For gatherings, consider stacking some on a tiered cake stand — the cascade of green, brown, and chocolate tones creates an irresistible visual feast.
Make Ahead and Storage
Storing Leftovers
Any leftover Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe should be stored in an airtight container in the refrigerator. Keep them chilled to maintain their creamy texture and prevent melting. They will stay delicious for up to 3 days, making them perfect to enjoy again or share with loved ones.
Freezing
This cheesecake freezes like a dream and keeps well for up to a month. Individually wrap each mini cheesecake in parchment paper and place them in a freezer-safe container. When the craving strikes, simply thaw in the fridge or at room temperature for the ideal creamy, melt-in-your-mouth experience.
Reheating
Since this is a raw, no-bake cheesecake, reheating isn’t necessary—or recommended! Instead, allow any frozen portions to gently thaw to room temperature before serving to enjoy the perfect soft texture and rich flavors as intended.
FAQs
Is this Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe suitable for people with nut allergies?
This recipe heavily relies on nuts for texture and flavor, so it is not suitable for those with nut allergies. However, you might experiment with seed-based alternatives like sunflower or pumpkin seeds, but expect some differences in flavor and consistency.
Can I use another sweetener instead of stevia?
Absolutely! Maple syrup, agave nectar, or coconut sugar can be wonderful alternatives, but keep in mind that liquid sweeteners may slightly alter the texture, so adjust other liquids accordingly.
What type of nut milk works best for this recipe?
Feel free to use your favorite nut milk. Almond, cashew, or coconut milk works beautifully here. Cashew milk tends to create a creamier texture, while coconut milk boosts richness.
Do I need to soak the nuts overnight?
Soaking the nuts overnight greatly softens them, making blending smoother and the final cheesecake creamier. It also improves digestibility, so it’s highly recommended for best results.
How do I make this recipe if I don’t have a food processor?
A high-powered blender can substitute for a food processor, especially for blending the fillings. For the crust, you may need to pulse in smaller batches or finely chop the nuts by hand and then mix with the other ingredients.
Final Thoughts
The Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe is a small celebration of flavors and textures, showing how plant-based ingredients can create truly indulgent desserts. It’s a recipe that not only satisfies sweet cravings but also sparks joy in the kitchen and at the table. I encourage you to give it a try and watch how it becomes a new favorite for yourself and everyone lucky enough to share it with you.
Print
Vegan Mozart Cheesecake mit Pistazien und Nougat Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Raw German
- Diet: Vegan
Description
This Roh Veganer Nougat Pistazien Käsekuchen, or Mozart Cheesecake, is a delicious no-bake vegan and raw dessert featuring layers of nutty, creamy nougat and pistachio fillings on a crunchy nut-based crust. It combines roasted pistachios and hazelnuts with dates and coconut oil for the crust, followed by rich hazelnut-nougat and pistachio cream layers, all naturally sweetened with stevia and dates. Perfectly chilled and decorated with melted chocolate, this cheesecake is an elegant, healthy treat without any baking required.
Ingredients
For the Crust
- 30 g roasted pistachios (shelled)
- 30 g roasted hazelnuts
- 4 dates
- 1/2 tbsp coconut oil
- 1 pinch of salt
For the Nougat Filling
- 90 g hazelnuts (soaked overnight in water)
- 1 1/2 tbsp stevia
- 2 tbsp coconut cream (the fatty part of coconut milk)
- 2 tbsp coconut oil
- 2 tbsp cocoa powder
- 1 large pinch of salt
- 4 tbsp nut milk (almond, cashew, coconut, etc.)
For the Pistachio Filling
- 60 g raw pistachios (soaked overnight in water)
- 20 g cashews (or more pistachios)
- 1 tbsp stevia
- 1 pinch of salt
- 2 tbsp coconut oil
- 2 tbsp coconut cream
- 4 tbsp nut milk
For Decoration
- 30 g melted chocolate
Instructions
- Prepare the Crust: Add all crust ingredients into a food processor and pulse until a crumbly mixture forms that holds together when pressed between your fingers.
- Prepare Muffin Liners: Cut 12 strips of parchment paper to serve as pull tabs for easy removal. Place them crisscrossed into the wells of a muffin tin.
- Form the Crust Base: Press one tablespoon of the crust mixture firmly into the bottom of each muffin cup using a moistened teaspoon or your damp fingers to create a compact base layer.
- Chill the Crust: Place the muffin tin in the refrigerator to chill while preparing the fillings.
- Make the Nougat Filling: Rinse the soaked hazelnuts thoroughly in a sieve and combine with all nougat filling ingredients except the nut milk in a blender. Blend until finely pureed. Gradually add nut milk while blending until a smooth, creamy consistency is reached, scraping down the sides as needed.
- Layer Nougat Filling: Spoon the nougat cream evenly over the chilled crusts. Return the muffin tin to the freezer while you prepare the next filling. Rinse the blender jar for the next step.
- Make the Pistachio Filling: Blend the soaked pistachios, cashews (or extra pistachios), stevia, salt, coconut oil, coconut cream, and nut milk in the same manner, blending until smooth and creamy.
- Layer Pistachio Filling: Spread the pistachio cream evenly over the nougat layer in each muffin cup.
- Freeze the Cheesecakes: Place the filled muffin tin in the freezer for 1 to 1.5 hours to set properly.
- Serve: Remove the cheesecakes from the freezer 30 minutes before serving to allow them to soften at room temperature. Decorate with melted chocolate and enjoy your luxurious raw vegan Mozart cheesecakes!
Notes
- Soaking the nuts overnight softens them for a smoother cream texture.
- Use moistened fingers or a wet spoon to press the crust to prevent sticking.
- The pull tabs made from parchment paper strips help remove the cheesecakes cleanly from the muffin tin.
- Adjust nut milk quantity to achieve desired creaminess; less milk yields thicker filling.
- These cheesecakes are best enjoyed fresh but can be stored in the freezer for up to a week.
- For a raw version, ensure all ingredients, including chocolate, are raw and unprocessed if preferred.
