Vegan Strawberry Pistachio Cheesecake

This vegan strawberry pistachio cheesecake is creamy and aromatic! It's also gluten-free, no-bake and easy to make.
Prep Time: 40 minutes
Set time - (plus soak time of 4 hours for cashews/pistachios): 6 hours
Total Time: 6 hours 40 minutes
4.34 from 3 votes
flatlay of geometrically cut cheesecake with strawberries on top.

So lets talk about shape – I get it, the geometrical cut is not for everyone, and some people strongly apposed an uneven cut when I posted my Chai Latte Cheesecake over on Pinterest! But for me, different is beautiful, and I love an uneven cut as it lets people decide (sometimes fight over – oops!) which slice they’d like depending on their appetite. A geometrical cut is of course optional, so if it hurts your eyes to see uneven slices of cheesecake you can also cut them into classic squares :).

Most importantly, it tastes amazing! Creamy strawberry cheesecake with a delicate hint of rosewater accompanied by fragrant pistachio and a touch of almond – pure heaven!

Strawberry pistachio cheesecake

PREPARING THE INGREDIENTS

PISTACHIOS

For this recipe, it’s best to use raw pistachio kernels, however roasted pistachios will also work fine as long as they are unsalted. If you go for roasted pistachios however, they will most likely come with the shells still in tact, so you’ll need to spend some additional time removing all of those first.

To make life easier on your blender, the pistachios need to be soaked ahead of time. Place them in a bowl and cover them with filtered water. Leave them to soak for about 4 hours, then rinse them clean and drain before use.

If you’re in a hurry – don’t worry you can soak them in boiling water instead, then rinse and drain.

CASHEWS

Similar to the pistachios, your cashews also need to be pre-soaked ahead of time. Cover them with filtered water in a bowl for 4 hours and rinse and drain. You can also take the same short cut for the cashews and use boiled water instead!

COCONUT MILK

The cans of coconut milk will need to be chilled in advance – I like to pop them in the fridge the night before making the recipe, but it’s good to keep a can or two in the fridge to have to hand for emergencies!

Once chilled, the full fat coconut cream will rise to the top of the can, separating from the coconut water/milk – the coconut cream is the only part you’ll want to use in this recipe.

HOW TO MAKE STRAWBERRY PISTACHIO CHEESECAKE

THE CRUST

Once your cashews and pistachios have been soaked, it’s time to start preparing the cake!

For the crust, process the dry ingredients first – the desiccated coconut, pistachios and salt. Add them to your food processor and blitz to a fine crumb consistency.

Next add in the west ingredients – the maple syrup, coconut oil and water. Add these to the food processor and blend for a couple of minutes until the mixture sticks together to form a dough consistency.

Line the base of an 8 x 8″ square springform cake pan with some parchment paper and press the dough mixture into the base of the pan, using a spatula or flat bottomed glass to compact and smooth it out. Set aside and prepare the fillings.

THE FILLINGS

For the pistachio filling, add the pre-soaked pistachios, coconut milk, maple syrup, vanilla bean paste, almond extract and coconut oil to a high speed blender. Blitz for a few minutes until completely smooth and creamy. Transfer the mixture to a large bowl and set aside.

For the strawberry filling, add the pre-soaked cashews, coconut milk, strawberries, maple syrup, rosewater and coconut butter to a high speed blender. Blitz for a few minutes until smooth and creamy, without any lumps. Transfer the mixture to another large bowl.

ASSEMBLING THE CAKE

Next start adding both the strawberry and pistachio filling to the cake tin. You want to create a marbled effect which is achieved by pouring a layer of each flavour on top of each other. Pour a little strawberry mixture in (about 1/2 a cup), then some pistachio filling on top of that and continue this process until all of the fillings have been added to create a marbled effect.

Gently tap the cake tin on your work surface to knock out any air bubbles and transfer the cake to the freezer to set for a minimum of 6 hours.

Once set, remove the cake from the pan whilst still frozen to prevent it from sticking to the edges.

Garnish with chopped pistachio kernels and cut into serving portions using a hot wet knife. Allow the cake to defrost for about 40 minutes before serving.

Store any portions of leftover cake in an airtight container in the freezer. It’ll also keep in the fridge in an airtight container for a couple of days.

Strawberry pistachio cheesecake

WHY MAKE THIS RECIPE?

  • Plant-based and Vegan-friendly
  • Light and Creamy
  • Great for special occasions
  • Great for pistachio lovers
  • Easy to make
  • Egg-free
  • Dairy-free
  • Free from animal derived products
  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
 

strawberry pistachio cheesecake

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flatlay of geometrically cut cheesecake with strawberries on top.

Vegan Strawberry Pistachio Cheesecake (No-Bake)

4.34 from 3 votes
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Creamy and aromatic pistachio and strawberry dairy-free cheesecake. This recipe is gluten-free, no-bake and easy to make.
Prep Time 40 mins
Set time - (plus soak time of 4 hours for cashews/pistachios) 6 hrs
Total Time 6 hrs 40 mins
Servings 12

INGREDIENTS

CRUST

  • 2 cups desiccated coconut or dried shredded coconut
  • ½ cup raw pistachio kernals
  • ½ tsp sea salt
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil solid
  • 2 tbsp water

PISTACHIO FILLING

  • 1 cup raw pistachio kernels soaked *see notes
  • 1 400ml can chilled coconut milk use only the thick part from the top of the can *see notes
  • ½ cup maple syrup
  • ½ tsp vanilla bean paste
  • ½ tsp almond extract
  • 1 tbsp coconut oil solid

STRAWBERRY FILLING

  • 2 ⅓ cups cashews soaked *see notes
  • 1 400ml can chilled coconut milk use only the thick part from the top of the can *see notes
  • 2 cups strawberries defrost first if using frozen
  • ½ cup maple syrup
  • 2 tsp rosewater optional
  • 3 tbsp coconut butter or coconut oil, solid
  • ½ cup raw pistachios optional, for garnish

INSTRUCTIONS

  • Prepare the pistachios for the filling in advance. Add them to a bowl and cover with water. Allow to soak for 4 hours (or 1 hour with boiling water). Rinse and drain.
  • Prepare the cashews in advance also by soaking them. Place them in a bowl and cover with water and allow to sit for 4 hours (or 1 hour with boiling water). Rinse and drain.
  • For the crust, add the desiccated coconut, pistachios and salt to your food processor and blitz to a fine crumb consistency.
  • Add in the maple syrup, coconut oil and water and blend for a couple of minutes until the mixture sticks together to form a dough consistency.
  • Line the base of an 8 x 8" square springform cake pan with parchment paper.
  • Press the dough mixture into the base of the pan, using a spatula or flat bottomed glass to compact and smooth it out. Set aside.
  • For the pistachio filling add the pre-soaked pistachios, coconut milk, maple syrup, vanilla bean paste, almond extract and coconut oil to a high speed blender. Blitz for a few minutes until completely smooth and creamy. Transfer the mixture to a large bowl and set aside.
  • For the strawberry filling, add the pre-soaked cashews, coconut milk, strawberries, maple syrup, rosewater and coconut butter to a high speed blender. Blitz for a few minutes until smooth and creamy, without any lumps. Transfer the mixture to another large bowl.
  • Next start adding both the strawberry and pistachio filling to the cake tin. Pour a little strawberry mixture in, then some pistachio on top and continue this process until all of the fillings have been added to create a marbled effect.
  • Gently tap the cake tin on your work surface to knock out any air bubbles and transfer the cake to the freezer to set for a minimum of 6 hours.
  • Once set, remove the cake from the pan whilst still frozen to prevent it from sticking to the edges.
  • Garnish with chopped pistachio kernels. Cut into serving portions using a hot wet knife. Allow the cake to defrost for about 40 minutes before serving.
  • Store any portions of leftover cake in an airtight container in the freezer. It'll also keep in the fridge in an airtight container for a couple of days.

RECIPE NOTES

* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can
* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain. (alternatively soak in boiled water for 1 hour, rinse and drain)
* Soaked pistachio kernels - soak the cashews in water for 4 hours, rinse and drain. (alternatively soak in boiled water for 1 hour, rinse and drain)
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