Line an 8x8-inch baking dish or 8-inch springform pan with parchment paper.

Add the dates, almond flour, flax meal, cocoa powder, and sea salt to a food processor. Pulse until the dates are broken down and the mixture resembles coarse crumbs.

Add the almond butter, vanilla extract, and almond milk. Blend until a thick, sticky dough forms. If the mixture seems dry, add an additional tablespoon of almond milk.

Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Place in the freezer while preparing the filling.

Add the pistachios to a clean food processor and blend until finely ground and beginning to resemble pistachio butter.

Add the softened vegan cream cheese, maple syrup, vanilla, cardamom, and sea salt. Blend until smooth.

With the processor running, slowly add the oat milk and continue blending until silky smooth and creamy, scraping down the sides as needed.

Remove the crust from the freezer and spread the pistachio filling evenly over the brownie layer. Smooth the top with a spatula and gently tap the pan on the counter to release any air bubbles.

Freeze for 4–6 hours, or until completely firm.

Allow the cheesecake to sit at room temperature for 10–15 minutes before slicing. Garnish with crushed pistachios, a drizzle of date syrup, or melted dairy-free chocolate if desired.

Store leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 2 months.