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