Maca Pistachio Cheesecake with Coconut Sugar

  • Makes
  • 8
  • Prep Time (min)
  • 20
  • Cook (min)
  • 60
  • Carb Grams (g)
  • 39
  • Cook Difficult
  • 7


  • 2 Cups rolled oats
  • 1 Cup coconut butter
  • ¾ Cup cane sugar
  • ½ Tsp salt
  • ½ Tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 Cup coconut sugar
  • 1 ½ Cup coconut cream
  • 1 Cup vegan cream cheese
  • 1 Cup almonds
  • 1 Tbsp coconut oil
  • 2 Tbsp maca powder
  • 2 Tbsp cornstarch
  • Pistachios for topping


  • Springform pan
  • Parchment paper
  • Mixing bowl
  • Food processor


  • Preheat the oven to 325 degrees F. Line a 9-inch springform pan with some parchment paper and set aside.

  • First, prepare the crust. Place oats in a food processor and process until fine mince. Transfer to a mixing bowl and add cane sugar, salt, and coconut butter. Using a hand mixer, beat for 1-2 minutes on medium speed.

  • Transfer to a clean work surface and knead until smooth. Make sure to remove the coconut butter from the refrigerator for at least 30 minutes before use – it should be at the room temperature.

  • Transfer the mixture to the prepared springform pan and press well with your hands to flatten the surface as evenly as possible. Set aside.

  • Now, prepare the filling. Place almonds in a food processor and process for 30 seconds. Transfer to a bowl and add the remaining ingredients. Using a hand mixer, beat the mixture on medium speed for 2-3 minutes or until completely smooth. Pour over the crust and bake for 1 hour.

  • When done, remove from the oven and cool to a room temperature. Transfer to the refrigerator and cool completely before serving (preferably overnight). Top with finely chopped pistachios and serve.

Maca Pistachio Cheesecake with Coconut Sugar

Maca Pistachio Cheesecake - Ingredients

Luxurious maca and pistachio cheesecake is a beautiful dessert for every occasion whether you're preparing a simple afternoon sweet snack or you're having some guests over, this cheesecake will be a perfect choice. The base for the cheesecake is made with classic old-fashioned oats combined with some natural cane sugar and coconut butter. However, if you're going for even nuttier taste (that comes with some valuable nutrients as well), you can replace oats with minced almonds which I always prepare for my self by simply processing almonds in a food processor. Naturally, you can use store-bought almond flour instead, but I simply like the texture of freshly ground almonds.

Maca Pistachio Cheesecake - Mixing

The cheesecake filling is a creamy and smooth combination of vegan cream cheese (any type you have on hand will do the job), coconut cream, processed almonds, and of course maca powder. Adding some cornstarch will hold the cake perfectly together, while the coconut oil will add that extra smooth touch you're going for.

Nutrition information per serving: Kcal: 514, Protein: 9.4g, Total Carbs: 39.2g, Dietary Fibers: 7.2g, Total Fat: 37.7g.

Maca Pistachio Cheesecake - Mix

Adding one cup of soaked cashews to the filling will give you somewhat thicker mixture and a wonderful nutty flavor you will absolutely adore. Being a huge fan of all kinds of nuts, I also like to top my cake with a generous layer of 2 (or even 3) types of nuts. My favorite choices are finely chopped almonds, cashews, and of course amazingly green pistachios. Optionally, top with your favorite melted vegan chocolate or even dried fruits. Enjoy!

Maca Pistachio Cheesecake - Finished Product

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