Name: Gluten-Free Vegan Pistachio Cheesecake with Fresh Berries Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: Vegan
Ingredients: 1 1/2 cups (155 g) almond meal; 1/3 cup (70 g) vegan butter, cubed; 1/4 cup (45 g) brown rice flour; 1/4 cup (60 g) sugar; Pinch of salt; 1 1/2 cups (210 g) roasted pistachios without shells, plus more for garnish; 12 ounces (350 g) firm silken tofu; 1 cup (225 g) vegan cream cheese; 1/2 cup (120 g) sugar; 1/4 cup (60 ml) maple syrup; 2 tablespoons (15 g) arrowroot starch; 2 tablespoons (30 ml) lemon juice; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt (halve if pistachios are salted); 1/8 teaspoon spirulina, optional, for color; 1 1/2 cups assorted fresh berries, optional for topping

Jump to Recipe· 4.3 from 50 reviews

If you have been dreaming of a dessert that is both indulgently creamy and refreshingly vibrant, this Gluten-Free Vegan Pistachio Cheesecake with Fresh Berries Recipe will become your new absolute favorite. Imagine a rich pistachio filling with a delicate green hue resting atop a nutty crust, crowned with a colorful medley of fresh berries that burst with natural sweetness. It is a gorgeous and health-friendly dessert that combines the charm of classic cheesecake with the wholesome goodness of vegan and gluten-free ingredients. Each bite is pure bliss, making it perfect for gatherings, celebrations, or simply treating yourself to something special.

Ingredients You’ll Need

The image shows a clear food processor bowl with finely ground almond meal inside, slightly clumping around the cream-colored central blade attachment. The almond meal is light brown with small darker specks and has a grainy, crumbly texture. The background is a light wooden surface. photo taken with an iphone --ar 4:5 --v 7

Getting started with this recipe is easier than you might think because every ingredient has a purpose that builds up the perfect balance of flavor, texture, and color in your cheesecake.

Almond meal: Provides a naturally gluten-free, nutty base that forms the crust’s perfect bite.
Vegan butter: Adds richness and helps bind the crust for that satisfying crumbly texture.
Brown rice flour: Lightens the crust and ensures it holds together well without gluten.
Sugar: Sweetens both the crust and filling, giving just the right amount of tenderness and balance.
Roasted pistachios: The star ingredient that brings authentic pistachio flavor while lending a creamy, buttery finish when blended.
Firm silken tofu: Acts as a smooth, plant-based base creating the luscious cheesecake texture without any dairy.
Vegan cream cheese: Deepens the creamy texture and enhances the cheesecake’s traditional tang.
Maple syrup: A natural sweetener with subtle caramel notes, perfectly complementing the nuts.
Arrowroot starch: Helps the filling set beautifully while keeping it naturally gluten-free.
Lemon juice: Brightens the filling with a fresh tang that balances the sweetness.
Vanilla extract: Enhances all the flavors for that warm, aromatic finish.
Salt: Elevates the overall taste, accentuating the natural savoriness of the pistachios.
Spirulina (optional): Gives a gentle green tint to your filling for visual appeal and a nutritional boost.
Fresh assorted berries: Adds bursts of color, tartness, and freshness to top off your cheesecake beautifully.

How to Make Gluten-Free Vegan Pistachio Cheesecake with Fresh Berries Recipe

Step 1: Prepare the Crust

Start by lightly coating an 8 or 9-inch springform pan with some vegan butter to ensure the crust doesn’t stick. Combine almond meal, vegan butter, brown rice flour, sugar, and a pinch of salt in a food processor, pulsing until the mixture resembles a crumbly dough that holds together when pressed. Transfer this dough to your pan and press evenly to form a sturdy base. Pop the pan into the fridge while you tackle the filling.

Step 2: Make the Pistachio Butter

Preheat your oven to 325°F (170°C). Next, take your roasted pistachios and rub them inside a folded kitchen towel to remove some of their skins—this helps create a bright, clean flavor. Then, pulse the peeled pistachios in your food processor for several minutes until they transform into a rich, creamy pistachio butter. This step is key to infusing the cheesecake with authentic pistachio goodness.

Step 3: Blend the Cheesecake Filling

Add silken tofu, vegan cream cheese, sugar, maple syrup, arrowroot starch, lemon juice, vanilla extract, salt, and spirulina (if using) to the pistachio butter in the food processor. Blend until you achieve a perfectly smooth, luscious mixture. Make sure to scrape down the sides to capture every ounce of that creamy pistachio magic. Pour the filling over the chilled crust in your springform pan and gently tap it on the counter to eliminate air bubbles.

Step 4: Bake and Chill

Bake your cheesecake for about 70 to 75 minutes if you’re using a 9-inch pan (a bit longer if smaller), until the edges are golden and the center still has a small jiggle—it will firm up as it cools. Once baked, let it cool to room temperature and then refrigerate for at least four hours. This chilling step is essential because it allows the flavors to meld and the texture to become perfectly set.

Step 5: Add Fresh Berries and Garnish

When ready to serve, adorn your cheesecake with an artful arrangement of assorted fresh berries and a sprinkle of chopped pistachios. The bursts of color and juicy sweetness from the berries complement the nutty, creamy pistachio base beautifully, making this Gluten-Free Vegan Pistachio Cheesecake with Fresh Berries Recipe a showstopper on any dessert table.

How to Serve Gluten-Free Vegan Pistachio Cheesecake with Fresh Berries Recipe

A close-up view of a round black springform pan filled with smooth light green batter, swirled evenly on the top surface with a spiral pattern, sitting on a wooden table, and a blurred yellow and white object in the background, photo taken with an iphone --ar 4:5 --v 7

Garnishes

The vibrant fresh berries are essential garnishes, not just for their divine flavor contrast but also for their visual appeal. Choose a mix of strawberries, blueberries, raspberries, and blackberries for a colorful, inviting finish. Sprinkle some extra chopped pistachios on top to echo the nutty flavors and add a delightful crunch.

Side Dishes

Serve this cheesecake alongside a light herbal tea, such as chamomile or mint, which balances richness without overpowering. For a festive touch, a small bowl of vegan whipped cream or a drizzle of berry coulis can elevate the dessert experience even further.

Creative Ways to Present

If you want to impress your guests, serve slices on individual dessert plates garnished artistically with fresh mint leaves and a few edible flowers for an elegant touch. You might also float some berries in sparkling water or arrange them in a layered parfait glass alongside crumbled crust and a dollop of vegan cream for a creative spin on the Gluten-Free Vegan Pistachio Cheesecake with Fresh Berries Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should be tightly wrapped in plastic wrap or stored in an airtight container and kept in the refrigerator. It will stay fresh and creamy for up to 4 days, making it perfect to savor for several days after your initial bake.

Freezing

This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze whole or by slices for up to 3 months. Thaw in the refrigerator overnight when you’re ready to enjoy it again, preserving that silky texture.

Reheating

Since this is a chilled cheesecake, reheating is usually not necessary. Serve it cold or at room temperature for the best experience. If you prefer, let slices sit out for about 20 minutes before serving to bring out the flavors even more.

FAQs

Can I use raw pistachios instead of roasted?

Yes, but roasting pistachios enhances their flavor and makes them easier to peel, which contributes to a smoother texture and a richer taste in the cheesecake.

Is this recipe suitable for nut allergies?

This version relies heavily on nuts for both the crust and filling, so it is not suitable for those with nut allergies. However, there are alternative nut-free crust and filling recipes you might explore to suit different dietary needs.

Can I substitute silken tofu with another ingredient?

Silken tofu provides creaminess and protein while keeping it vegan. You might experiment with blended cashew cream or coconut cream, but these will alter the texture and flavor slightly.

What if I don’t have arrowroot starch?

Arrowroot starch is a gentle thickener that helps the cheesecake set. You can substitute it with cornstarch or tapioca starch, but be mindful of texture changes and adjust quantities slightly.

How do I get that nice green color in the cheesecake?

The pistachios impart a subtle natural green tint, but adding a small pinch of spirulina powder intensifies the hue beautifully without affecting the flavor, giving your cheesecake that stunning visual pop.

Final Thoughts

Treat yourself and your loved ones to the unforgettable delight of this Gluten-Free Vegan Pistachio Cheesecake with Fresh Berries Recipe. It’s a dish that proves vegan and gluten-free desserts can be just as decadent and crowd-pleasing as traditional ones. The creamy pistachio filling, crunchy almond crust, and juicy fresh berries come together in perfect harmony to create a dessert you’ll want to make again and again. Go ahead, dive in and enjoy every luscious bite!