Pistachio Cardamom Cheesecake

Pistachio Cardamom Cheesecake

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.

More Recipes From This Chef