This 10-ingredient 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 you know you like light desserts that are rich in flavor, then I guarantee you will love it.
Think: Healthy, rich, and creamy with a resemble of ice cream. SCORE!
This vegan cheesecake came together one night after adding using up a frozen bag of strawberries we had in the freezer. The results were a magical and rich strawberry cream filling.
Recently, I have been on a pistachio kick, so I was inspired to use these healthy nuts as the base for a crust. The results were so satisfying, just as if pistachios and strawberries were made for each other. Not only are pistachios tasty, but their green color is beautiful.
This cheesecake would be perfect for a light dessert on a weekday; or with a crowd on a weekend. It’s naturally sweetened and insanely rich and creamy.
Serve as is, or add coconut whip cream on top with fresh cut strawberries. Mmm… Enjoy!
Vegan Strawberry Pistachio Cheesecake
- Prep Time: 15 minutes and 5 hours of freezing
- Total Time: 5 hours and 15 minutes
- Yield: 8 slices 1x
- Diet: Vegan
Description
This 10-ingredient Vegan Strawberry Pistachio Cheesecake is naturally sweetened, light, and insanely rich and creamy! It’s the perfect dessert!
Ingredients
Pistachio Crust Ingredients:
- 1 cup of dates (pitted and packed)
- 1 1/2 cups of pistachios (raw)
- 1/2 teaspoon of salt
Strawberry Filling:
- 2 cups of cashews (soaked 4-hours, or overnight)
- 1/2 cup can coconut cream *
- 1/2 cup pure maple syrup
- 2 cups of frozen strawberries
- 1 lemon (juiced (1/4 cup))
- 2 tbsp of coconut oil (melted)
- 1/4 tsp of salt
- 1 tsp of vanilla extract (optional)
Toppings (Optional):
- coconut whip cream
- fresh cut strawberries
- salted, roasted pistachio pieces
Instructions
- Add dates to a food processor and blend until it forms into a ball. Remove and set aside.
- Add nuts and a generous pinch of salt to the food processor and blend into a meal.
- Add the date-ball back in the food processor and blend until a loose dough forms. NOTE: The dough should stick together when you squeeze it with your fingers. If it doesn’t; stick, add 1-pitted date at a time through the spout while pulsing.
- Press the crust into a parchment-lined pan (round; preferably 8-inches), until uniformly flat. Set in freezer to firm up, about 30 minutes.
- Add all strawberry filling ingredients to a blender and mix until smooth, (about 5-minutes) with scraping down the sides a few times. Taste and add additional strawberries, for more strawberry flavor.
- Pour the filling evenly on top of the crust and tap a few times to release any air bubbles. Cover with plastic wrap and freeze until filling sets, about 4-6 hours.
- Once set, remove the cheesecake from the pan by tugging on the parchment paper. Pull back the parchment paper and top with coconut whip cream and fresh cut strawberries (optional). Let the cheesecake sit at room temperature for about 5-10 minutes to soften before slicing. Serve immediately and enjoy!
Notes
* Coconut Cream is from 1, 15-oz can of full-fat coconut milk/cream refrigerated overnight.
- Category: Sweets
Keywords: vegan strawberry cheesecake, vegan strawberry and pistachio cheesecake, vegan cheesecake recipes
