There’s something magical about the arrival of strawberry season. As a child, I remember the excitement of visiting my grandmother’s garden in early June, where the strawberry patch would glow with ruby-red gems, warmed by the sun and bursting with juice. Every summer, she made a no-bake cheesecake that we all waited for — her signature dessert that blended freshly picked strawberries with whatever nuts she had on hand. It wasn’t until I began experimenting in my own kitchen years later that I gave her tradition a twist by adding pistachios, giving rise to what has become my own family’s favorite: Strawberry Pistachio Cheesecake.
This no-bake vegan cheesecake is a harmonious balance of creamy textures, fruity brightness, and nutty depth. The gentle tang from vegan cream cheese is mellowed by a luxurious pistachio cream, while fresh strawberries add bursts of sweetness in every bite. It’s a stunning dessert layered with flavor, color, and nostalgia — perfect for summer gatherings, festive brunches, or a quiet moment with a cup of herbal tea.
Not only does this dessert satisfy your sweet cravings, but it also brings together wholesome ingredients, mindful preparation, and vibrant seasonal produce. Whether you’re celebrating summer or simply in need of a comforting yet elegant treat, this cheesecake delivers.
Why You’ll Love This Recipe
- Effortless and No-Bake: You can prepare it without turning on the oven — ideal for warm days.
- Dairy-Free Delight: Perfect for anyone following a vegan or plant-based lifestyle.
- Beautifully Layered: It’s a visual centerpiece thanks to its pink and green hues.
- Decadent Yet Light: The rich pistachio flavor balances beautifully with bright, fresh strawberries.
- Make-Ahead Friendly: Great for preparing in advance before a dinner party or celebration.
INGREDIENTS YOU’LL NEED
For the Crust:
- 1 ½ cups vegan cookies (graham crackers or Biscoff)
- ½ cup raw pistachios
- ¼ cup melted vegan butter
For the Filling:
- 1 cup cashews, soaked overnight or in hot water for 30 minutes
- 1 cup vegan cream cheese
- ½ cup vegan Greek-style yogurt
- 1 cup pistachio cream (homemade preferred)
- 1 tsp vanilla extract
- ½ cup fresh strawberries, chopped
For the Topping:
- ½ cup vegan white chocolate
- ¼ cup plant-based cream
- 2 tbsp pistachio cream
- Fresh strawberries and chopped pistachios for garnish
How to Make Strawberry Pistachio Cheesecake
Prepare the Crust
Start with the base — a golden, nutty crust. Combine the vegan cookies and pistachios in a food processor. Pulse until finely ground, then add melted vegan butter and pulse again until the mixture clumps when pressed. Press this crust into a springform pan lined with parchment paper, smoothing it out evenly. Pop it into the freezer to set while you move on to the creamy filling.
Blend the Filling
In a high-speed blender, combine your soaked and drained cashews, vegan cream cheese, yogurt, pistachio cream, and vanilla. Blend until the mixture is irresistibly smooth and thick. At this point, gently fold in the chopped strawberries. Pour the filling over the chilled crust and smooth the top. Let it rest in the fridge for at least 6 hours — overnight is even better.
Make the Ganache Topping
Gently melt vegan white chocolate with plant-based cream using a double boiler, stirring until silky and glossy. Off the heat, stir in the pistachio cream for that signature nutty richness. Let it cool slightly before drizzling it over the set cheesecake.
Decorate and Serve
Once the ganache firms up a bit, it’s time for the fun part — garnishing. Add fresh strawberries and sprinkle with chopped pistachios. When you slice into it, each piece is a little celebration: creamy, nutty, and fruity with the perfect amount of crunch.
HELPFUL TIPS
- Use homemade pistachio cream if possible for a richer, fresher flavor.
- Don’t skip soaking the cashews — this makes the filling ultra-smooth.
- For clean slices, dip your knife in hot water and wipe between cuts.
- Chill time is key — ensure the cake is properly set before slicing.
DETAILS
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Plant-Based
NOTES
You can personalize this cheesecake by using raspberries or blueberries in place of strawberries. For a gluten-free version, opt for certified gluten-free vegan cookies. Leftovers make an indulgent breakfast too — no judgment here.
NUTRITIONAL INFORMATION (per serving)
- Calories: 350
- Fat: 25g
- Carbohydrates: 28g
- Protein: 6g
- Sugar: 15g
FREQUENTLY ASKED QUESTIONS
Can I substitute another nut for pistachios?
Yes, almonds or cashews could work, though the flavor will be different. Pistachios have a unique richness that’s hard to match.
Do I need to use vegan cream cheese?
For the best texture and tang, yes. But in a pinch, more soaked cashews blended with lemon juice can substitute.
Can this be made ahead of time?
Absolutely — it actually tastes better the next day. Prepare it the night before for maximum flavor.
STORAGE INSTRUCTIONS
Store any leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap slices individually in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
Strawberry Pistachio Cheesecake is more than just dessert — it’s a beautiful, indulgent celebration of summer’s finest flavors. Every layer tells a story, from the nutty base to the fresh strawberries and the luscious topping. It’s elegant enough for a special occasion but simple enough to make just because. Whether you’re new to vegan baking or a seasoned pro, this recipe invites you to slow down, savor the process, and share something sweet with those you love.
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Strawberry Pistachio Cheesecake
Description
There’s something magical about the arrival of strawberry season. As a child, I remember the excitement of visiting my grandmother’s garden in early June, where the strawberry patch would glow with ruby-red gems, warmed by the sun and bursting with juice. Every summer, she made a no-bake cheesecake that we all waited for — her signature dessert that blended freshly picked strawberries with whatever nuts she had on hand. It wasn’t until I began experimenting in my own kitchen years later that I gave her tradition a twist by adding pistachios, giving rise to what has become my own family’s favorite: Strawberry Pistachio Cheesecake.
This no-bake vegan cheesecake is a harmonious balance of creamy textures, fruity brightness, and nutty depth. The gentle tang from vegan cream cheese is mellowed by a luxurious pistachio cream, while fresh strawberries add bursts of sweetness in every bite. It’s a stunning dessert layered with flavor, color, and nostalgia — perfect for summer gatherings, festive brunches, or a quiet moment with a cup of herbal tea.
Not only does this dessert satisfy your sweet cravings, but it also brings together wholesome ingredients, mindful preparation, and vibrant seasonal produce. Whether you’re celebrating summer or simply in need of a comforting yet elegant treat, this cheesecake delivers.
Ingredients
For the Crust:
1 ½ cups vegan cookies (graham crackers or Biscoff)
½ cup raw pistachios
¼ cup melted vegan butter
For the Filling:
1 cup cashews, soaked overnight or in hot water for 30 minutes
1 cup vegan cream cheese
½ cup vegan Greek-style yogurt
1 cup pistachio cream (homemade preferred)
1 tsp vanilla extract
½ cup fresh strawberries, chopped
For the Topping:
½ cup vegan white chocolate
¼ cup plant-based cream
2 tbsp pistachio cream
Fresh strawberries and chopped pistachios for garnish
Instructions
Start with the base — a golden, nutty crust. Combine the vegan cookies and pistachios in a food processor. Pulse until finely ground, then add melted vegan butter and pulse again until the mixture clumps when pressed. Press this crust into a springform pan lined with parchment paper, smoothing it out evenly. Pop it into the freezer to set while you move on to the creamy filling.
In a high-speed blender, combine your soaked and drained cashews, vegan cream cheese, yogurt, pistachio cream, and vanilla. Blend until the mixture is irresistibly smooth and thick. At this point, gently fold in the chopped strawberries. Pour the filling over the chilled crust and smooth the top. Let it rest in the fridge for at least 6 hours — overnight is even better.
Gently melt vegan white chocolate with plant-based cream using a double boiler, stirring until silky and glossy. Off the heat, stir in the pistachio cream for that signature nutty richness. Let it cool slightly before drizzling it over the set cheesecake.
Once the ganache firms up a bit, it’s time for the fun part — garnishing. Add fresh strawberries and sprinkle with chopped pistachios. When you slice into it, each piece is a little celebration: creamy, nutty, and fruity with the perfect amount of crunch.
Notes
You can personalize this cheesecake by using raspberries or blueberries in place of strawberries. For a gluten-free version, opt for certified gluten-free vegan cookies. Leftovers make an indulgent breakfast too — no judgment here.