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Cardamon-Date-Pistachio Cheesecake

This is a dessert I just created for my son's birthday. He is a celiac or gluten intolerant, allergic to eggs and diary. It is inspired by the pistachio desserts in the Middle East. As mentioned by those asking for my recipe; I do not use typical measuring tools and use my taste buds and my eyes and feel the texture.


3/4 to 1 cup almond flour

3/4 to 1 cup coconut flour

3/4 to 1 cup gluten free flour

1/2 cup melted coconut oil

1/4 t. sea salt

2 to 4 Tablespoons cardamon syrup from Middle Eastern store

Mix these items together til you get the dough mixed well and set aside. Taste to see if balanced not dry or too runny (add flour to thicken if runny or oil to make plyable).

Bake 12-15 minutes and take out of over at 350 degrees Fahrenheit. Bake the pistachios on separate baking sheet 8-10 minutes at the same time and set aside to cool.


3 tubs Tofutti cream cheese or dairy free cream cheese

3 tubs Tofutti sour cream or dairy free sour creame

2 to 3 Tablespoons pure vanilla extract

1 t lemon juice

3/4 cup turbinado sugar

6 t baking soda and 3 Tablespoons vinegar (egg substitute)

1/2 cup almond or dairy free milk

Take a glass or mixing bowl and put the cream cheese and sour cream together room temperature and break up and mix by hand and there will be lumps but mostly get it ready to blend.

Take the blender and put in the mixture to blend and add the milk a little if too thick

and pour back into bowl and add vanilla and lemon juice and sugar and mix well by

hand with spoon and add the baking soda and vinegar as well.


Take 1 cup of dates pitted or no pitted to soak in boiling hot water (2 cups in temperature heated glass bowl and let soak for 20-30 minutes til soft. Remove pits and tops if there are any in these dried dates (found in middle eastern store). Then put in blender that has been cleaned and puree. Pour into a pot.

Add 1-3 Tablespoons cardamon syrup and 4 pods of cardamon cracked open

***Prepare these the same time crust is being baked by itself:

1 to 2 cups pistachios If you are a pistachio lover 2 cups and roast 8-10 minutes when crust is being baked and pistachio on separate baking sheet pan. Take out to cool.

Crush the pistachios with rolling pin (I am cavewoman type meaning I use the basic and whatever is on hand...LOL....while these are in plastic baggy gathering up as you keep crushing but you don't have to finely do this.) Doesn't have to be perfect and some 1/2 cup whole one is good to keep aside to sprinkle at end.

Take the pan low to medium heat and help the date puree lose the moisture and cook the crushed pistachios with the cardamon pods cracked open and mix add the lemon juice or vinegar to break too much sweetness and then after 5 to 10 minutes remove and let cool as it will thicken.

When the cheese cake is chilled 3 to 4 hours spread the date puree syrup and then pistachios on top and you can serve with vegan whipped topping with tea or coffee.

Enjoy the flavorfulness.


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