Vegan Strawberry Pistachio Cheesecake

This 10-ingredient Vegan Strawberry Pistachio Cheesecake is naturally sweetened, light, and insanely rich and creamy!

Vegan Strawberry Pistachio Cheesecake

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!

Vegan Strawberry Pistachio Cheesecake

This vegan cheesecake came together one night after adding the leftover frozen bag of strawberries. The results were magical, a 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 result was so satisfying, just as if pistachios and strawberries were made for each other. Not only are pistachios tasty, but their green color is beautiful.

Vegan Strawberry Pistachio Cheesecake

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. Hope you all enjoy it!

Until next time friends, Namaste. ♥ 

Vegan Strawberry Pistachio Cheesecake

If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂

Vegan Strawberry Pistachio Cheesecake
5 from 4 votes

Vegan Strawberry Pistachio Cheesecake

10-ingredient Vegan Strawberry Pistachio Cheesecake that is naturally sweetened, light, and insanely rich and creamy! 

Prep Time 10 minutes
Total Time 10 minutes
Calories 340 kcal
Author Eat. Love. Namaste.


Pistachio Crust Ingredients:

  • 1 cup dates pitted and packed
  • 1.5 cups pistachios raw
  • generous pinch of salt

Strawberry Filling:

  • 2 cups cashews soaked 4-hours, or overnight
  • 1/2 cup coconut cream *
  • 1/2 cup pure maple syrup
  • 2 cups frozen strawberries
  • 1 lemon juiced (1/4 cup)
  • 2 tbsp coconut oil melted
  • 1/4 tsp salt
  • 1 tsp vanilla extract optional

Toppings (Optional):


  1. Add dates to a food processor and blend until it forms into a ball. Remove and set aside.

  2. Add nuts and a generous pinch of salt to the food processor and blend into a meal. The, add the date-ball back in the processor and blend until a loose dough forms. NOTE: The dough should stick together when you squeeze it between your fingers. If it's too dry, add 1-pitted date at a time through the spout while pulsing. If too wet, add ¼ cup pistachios at a time through the spout while pulsing. 

  3. Press the crust into a parchment-lined pan (round; preferably 8-inches), until uniformly flat. Set in freezer to firm up.

  4. Add all 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, if needed.

  5. 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 hard, about 4-6 hours.

  6. Once set, remove 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 10 minutes to soften. Cut and serve immediately. 

Recipe Notes

* Coconut Cream is from 1, 15-oz can of full-fat coconut milk/cream refrigerated overnight. 

Nutrition Facts
Vegan Strawberry Pistachio Cheesecake
Amount Per Serving (1 slice of 10)
Calories 340 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Sodium 55mg2%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 20g22%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.