This No Bake Vegan Avocado Cheesecake is creamy and loaded with all good and healthy ingredients.
Line a 6 inch pan with parchment paper.
Melt the coconut oil and let cool.
Put all the ingredients of the base in a food processor or a powerful blender. Process until it forms a crumbly mass.
Pour the mixture in the prepared baking pan. Press it evenly from all the sides and refrigerate for 15-30 minutes.
Melt the coconut oil and let it cool.
Process all the ingredients of the top layer to a smooth puree.
Remove the baking pan from the refrigerator and pour the puree on the top.
Even it out with the back of a spoon or a spatula.
Refrigerate for a minimum of 4 hours.
One can garnish with chopped pistachios, but it is completely optional. Cut and Serve.
Consume this within 1-2 days.