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pistachio cheesecake topped with fresh strawberries and pistachio slivers on a white wooden surface.

Pistachio Cheesecake

Irresistibly creamy vegan pistachio cheesecake made with just 10 main ingredients. This easy vegan dessert is no-bake and perfect for summer.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 40 minutes
Set time - (plus soak time of 4 hours for cashews/pistachios) 6 hours
Total Time 6 hours 40 minutes
Servings 12
Calories 403kcal



  • 160 g vegan cookies digestives or ginger nuts work well
  • ½ teaspoon sea salt
  • 60 g vegan butter


  • 200 g raw pistachios  shells removed, *see notes
  • 300 g vegan cream cheese
  • 120 g vegan Greek-style yogurt or plain soy or coconut yogurt
  • 118 ml pure maple syrup
  • 50 g coconut oil solid
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice

Topping (optional)

  • 250 g fresh strawberries cut into quarters
  • 2 tablespoons granulated sugar
  • 50 g pistachios slivered or chopped



  • To soak the pistachios, add them to a large bowl, cover with water and refrigerate overnight or for a minimum of 4 hours. Alternatively, you can quick-soak them in boiled water for 30 mins to an hour.


  • Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper.
  • Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.


  • Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the fridge to set for a minimum of 5 hours (or overnight if preferred).
  • Add the strawberries to a large bowl with the sugar. Toss them in the sugar and cover and refrigerate for at least 30 minutes or until ready to serve.

Serving and storage

  • Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with macerated strawberries just before serving. Use a hot wet sharp knife to slice the cheesecake into portions.
  • Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving. 


  • Soaked pistachio kernels: Soak them in water for 4 hours, rinse and drain and rub them to remove the skins. (alternatively, soak in boiled water for 1 hour, rinse and drain). 
  • If needed, you can use unsalted roasted pistachios instead of raw pistachios. Note that this will give the pistachio cheesecake a more toasty flavor and the color likely not be as "vibrant".


Calories: 403kcal | Carbohydrates: 34g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 283mg | Potassium: 363mg | Fiber: 3g | Sugar: 19g | Vitamin A: 211IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 3mg