This Vegan Strawberry Pistachio Cheesecake is naturally sweetened, light, and insanely rich and creamy!
The first time I tried vegan cheesecake was a few years ago, and I have been a fan ever since. If you haven’t tried it, but like light desserts that are rich in flavor, then I guarantee you will love this cheesecake.
Think: Healthy, rich, and creamy with a resemble of ice cream. SCORE!
Vegan Strawberry Pistachio Cheesecake Ingredients:
- Pistachio Crust: dates, pistachios, and salt.
- Strawberry Cheesecake Filling: cashews, coconut cream, maple syrup, frozen strawberries, lemon juice, coconut oil, salt, and vanilla extract.
Store the vegan cheesecake in the freezer for up to 2-weeks. Before slicing/serving, let it thaw for about 10 minutes. The cheesecake will be softer in texture and more creamy.
We opted for raw, unsalted pistachios in this recipe. However, if you only have salted pistachios on hand, taste-test the crust mixture before adding salt. Depending on how sensitive you are to salt, you might not want to add more salt.
This vegan strawberry cheesecake makes a great light dessert option on a weekday; or with a crowd on the weekend. It’s naturally sweetened and insanely rich and creamy.
Serve as is, or add coconut whip cream on top with fresh cut strawberries and pistaschios. Mmm… Enjoy!
Want more pistachio recipe ideas? Be sure to check out some of our other favorites: Cranberry Pistachio Oat Bars.
If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & TraceyPrint
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