Pistachio Cardamom Cheesecake
By Cobi Kanani
Yield
6 servings
Ingredients
20 Biscoff cookies, crushed
16 oz vegan cream cheese, softened at room temperature
2/3 cup organic white sugar
9 oz. coco whip (vegan whip topping)
3 teaspoons masala chai spice
1 teaspoon lemon juice
3 tablespoons roasted & salted pistachios, crushed
Instructions
1. Blitz Biscoff cookie crumbs in food processor. Press into the bottom of (6) 8oz ramekins. Set aside
2. In a food processor or blender, add softened cream cheese, lemon juice, sugar and chai spices.
3. Transfer cream cheese mixture to a mixing bowl and gently fold in coco whip. Do not over mix, you want it to be light and airy.
4. Pour mixture into prepared ramekins.
5. Chill in fridge for an hour to set before serving.
6. Garnish with crushed pistachios.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
