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 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.
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. ♥
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
10-ingredient Vegan Strawberry Pistachio Cheesecake that is naturally sweetened, light, and insanely rich and creamy!
Pistachio Crust Ingredients:
- 1 cup dates pitted and packed
- 1.5 cups pistachios raw
- generous pinch of salt
- coconut whip cream
- fresh cut strawberries
- salted, roasted pistachio pieces
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. 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.
Press the crust into a parchment-lined pan (round; preferably 8-inches), until uniformly flat. Set in freezer to firm up.
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.
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.
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.
* Coconut Cream is from 1, 15-oz can of full-fat coconut milk/cream refrigerated overnight.