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
Scale
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.
