Vegan Nutella Pistachio Cheesecake - No Bake
Blitz all the ingredients for the crust in your food processor.
Just until the nuts are chopped and the dough holds together when you pinch in with your fingers.
Press crust onto the bottom off a paper strip lined muffin pan. Place the muffin tin in your freezer while you prepare the cheesecake layers. 
Rinse and drain hazelnuts and place in your mixer together with all the other ingredients apart from the nut milk.
Blend until smooth and thick, taking breaks to scrape down the sides. Add nut milk bit by bit stopping once you have reached the perfect texture. 
Pour the Nutella layer onto the crusts and place in the freezer for 30 minutes. 
For the pistachio layer, rinse and drain pistachios and cashews and blend into a very smooth cream.
Add some nut milk if you feel the mix is to thick to blend properly. 
Remove the pre-frozen cheesecakes and top with the pistachio cream. Return to the freezer for another 2 - 2 1/2 hours. 
Melt chocolate and coconut oil in a microwave or double boiler.
Take cheesecakes out of the freezer. Remove the cakes by pulling on the paper strips. Place on rack and drizzle with melted chocolate
Let soften a bit at room temperature and enjoy. 
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