Strawberry Pistachio Cheesecake

When the weather starts to warm and strawberries are at their sweetest, there’s nothing quite like a chilled slice of strawberry pistachio cheesecake. This dessert reminds me of quiet summer afternoons at my grandmother’s, where the scent of fresh berries always filled the kitchen, and nutty treats were her specialty. She had a knack for combining flavors that soothed the soul—and this cheesecake captures that same magic.

The pistachio and strawberry pairing is timeless—nutty, creamy, and gently fruity. In many Mediterranean and Middle Eastern cultures, pistachios symbolize hospitality and celebration. Add strawberries, the jewels of summer, and you’ve got a dessert that feels both festive and comforting. This no-bake cheesecake is also vegan, making it a wonderful option for inclusive gatherings. Whether you’re celebrating a birthday, hosting a brunch, or simply indulging on a sunny weekend, this strawberry pistachio cheesecake is a stunning, delicious centerpiece.

Why You’ll Love This Recipe:

• No oven required—perfect for warm-weather days.
• Vegan and dairy-free without sacrificing any creamy, indulgent texture.
• Elegant presentation with vibrant layers and fresh strawberries.
• Nostalgic flavor combination of pistachio and berries in every bite.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1 cup biscoff cookies
• ½ cup shelled pistachios
• ¼ cup vegan butter, melted

For the Cheesecake Filling:

• 1 cup raw cashews (soaked overnight)
• 1 cup vegan cream cheese
• ½ cup vegan Greek-style yogurt
• ¾ cup pistachio cream
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

For the Ganache & Topping:

• ½ cup vegan white chocolate
• ¼ cup pistachio cream
• Fresh strawberries, sliced (for topping)

HOW TO MAKE STRAWBERRY PISTACHIO CHEESECAKE:

This strawberry pistachio cheesecake comes together in three delightful steps: crust, filling, and topping. Set aside a little time and your refrigerator will do most of the work.

STEP-BY-STEP INSTRUCTIONS:

1. Make the Pistachio Crust

Start by adding the biscoff cookies and pistachios to a food processor. Blend until the texture resembles coarse crumbs. Pour in the melted vegan butter and pulse until the mixture clumps slightly.

Press the mixture into the base of a springform pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to press it evenly and firmly. Pop it into the fridge to chill while you work on the filling.

2. Prepare the Pistachio Filling

Drain your soaked cashews and add them to a high-speed blender. Blend together with vegan cream cheese, Greek-style yogurt, pistachio cream, vanilla extract, and lemon juice until ultra smooth.

This is the heart of your strawberry pistachio cheesecake, so take a moment to admire the silky texture. Pour it over the chilled crust, spread it out evenly, and place it back in the fridge for at least 4 hours, or until set.

3. Add the White Chocolate Pistachio Ganache

Once the cheesecake is firm, melt vegan white chocolate using a double boiler or microwave. Stir in pistachio cream until glossy and well combined.

Gently pour this ganache over the cheesecake, spreading it with a spatula. Arrange your sliced strawberries on top. Chill for another hour before slicing and serving.

HELPFUL TIPS:

• Soak your cashews in warm water if you’re short on time—1 hour should do.
• Use high-quality pistachio cream for the richest flavor.
• Slice your strawberries just before serving to keep them fresh and vibrant.
• A springform pan makes for the easiest release and the cleanest edges.

DETAILS:

• Prep Time: 30 minutes
• Chill Time: 5 hours
• Total Time: 5 hours 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: Fusion, Vegan
• Diet: Vegan

NOTES:

You can make this cheesecake ahead of time and decorate it just before serving. It holds its shape beautifully and tastes even better the next day as the flavors meld together.

NUTRITIONAL INFORMATION (Per Slice):

• Calories: 350
• Fat: 25g
• Carbohydrates: 28g
• Protein: 6g

FREQUENTLY ASKED QUESTIONS:

Can I freeze this cheesecake?
Yes, freeze it (without strawberries) in an airtight container for up to one month. Thaw in the refrigerator overnight before serving.

Can I use store-bought pistachio cream?
Absolutely, just make sure it’s smooth and doesn’t contain added sugar if you want to control the sweetness.

How long will it keep in the fridge?
Up to 5 days in an airtight container. It’s perfect for make-ahead entertaining.

STORAGE INSTRUCTIONS:

• Refrigerator: Keep covered for up to 5 days.
• Freezer: Freeze whole or in slices, without the fresh strawberry topping. Add strawberries after thawing.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Healthy Mini Turtle Cheesecakes
• Salted Caramel Cake: A Sweet and Salty Celebration
• Vegan Blue Moon Lime Tart
• Maple Cream Cake: A Cozy, Sweet Tradition

CONCLUSION:

This strawberry pistachio cheesecake is more than just a beautiful dessert—it’s a reflection of thoughtful ingredients, seasonally inspired flavors, and time-honored traditions of gathering and sharing food. Whether it’s a holiday, a celebration, or a quiet weekend at home, each slice brings creamy comfort with a touch of elegance.

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