Delicious ombre pink and green raw vegan no-bake cheesecake with a gluten-free pistachio base and cashew nut based cherry cheesecake filling!
There’s never a bad time to dig into a delicious raw vegan cheesecake, and this green and pink ombre mini cherry and pistachio healthy cheesecake recipe is a wonderful option for a New Years party ( or any other day of the year!), plus, they’re gluten-free.
It wouldn’t take you very long to notice that I am obsessed with raw vegan treats; from cheesecakes to tarts, ‘bites’ and bars. In fact, you can see quite a few different options for tarts here.
This new cherry cheesecake is one of my most favourite flavour combinations yet. Not only is this healthy cheesecake recipe incredibly simple, but it can also be made with just a handful of ingredients. Plus, it’s refined sugar-free and a wonderful gluten-free cheesecake option.
Mini cheesecakes are also a wonderful way to impress friends and family or at events as they can be individually decorated with berries, edible flowers, dairy-free chocolate etc. so look really beautiful. I’ve also made these ones using an ombre style. This isn’t necessary but I just love how beautiful they look.
Also, I should probably state now that, although I call these mini cheesecakes, I would still say that with the largest ring size I used ( as you can see below I made a variety of sizes), each cheesecake would easily be 2-3 portions for smaller appetites. With the creamy, decadent cashew filling and flavours, this cheesecake is incredibly rich and filling.
I often make raw cheesecake recipes in various different sizes though so you can experiment with what seems right for you.
How to make the Raw vegan Cherry Pistachio Cheesecakes
The key to any of my raw vegan tart/cheesecake recipes is the raw cashews, soaked to make a silky smooth, creamy filling. However, for this cherry cheesecake, there are a few elements you can play around with for different results.
For example, for this recipe, I decided to use a pistachio base. This is because I love the taste of cherry and pistachio. However, it also just looks gorgeous with the pink and green contrast. However, if you’re not a massive pistachio fan or want to make some alternatives then feel free to use your own nut of choice; almond, pecan, walnuts etc.
You can also experiment with the various spices you add to the nut base. I added some cardamom as it pairs wonderfully with pistachios. Cinnamon is also a wonderful option.
To prepare the base
To prepare the pistachio base, mix all the ingredients together ( it will be better if the coconut oil is slightly warm) till thoroughly combined and then spoon into your ring moulds, press down to pack tightly and level them and then leave them to rest in the fridge while preparing the filling.
Now as I mentioned earlier, most vegan cheesecakes rely on cashews for their filling, due to their high fat content. Ideally, the cashews need to be soaked overnight ( which is what I do!). However, if you’re running really low on time then around 30 minutes in boiling water will work, at a pinch.
For the filling
To make the filling, rinse off the pre-soaked cashews and add them to your food processor along with the rest of the ingredients (maple syrup, vanilla & coconut milk), and blend into a smooth paste.
You can also customise how you present these cheesecakes. For instance, I chose to go with an ombre layered look. However you could also make a cherry, vanilla swirl vegan cheesecake option.
For a swirled option it’s as simple as pouring your plain cashew base into the ring, adding a few spoonfulls of the cherry mix and then swirling with something fairly thin like a skewer or the end of a knife etc. When doing a swirl method the taste of the cherry will obviously be much more subtle.
For the ombre effect version, you simply need to use your cherry puree ( or fruit of your choice), split the plain cashew base into bowls for the number of layers you want and add different amounts of your fruit puree to each bowl.
To Make the Fruit puree
Note* When making your fruit puree you can use fresh or frozen fruit. I like to use frozen cherries when making this cherry puree though as I love the colour and taste.
Heat your frozen cherries in a pan over medium heat till they burst and begin to liquify. If they need some additional help to become a puree, then you can blitz the mixture with a hand-held blender.
Then lower the heat and leave the water to reduce for about ten minutes and you’ll be left with a wonderfully concentrated cherry puree/paste.
To assemble the cheesecakes
Obviously this will depend on whether you’re doing layers or a swirled effect. For the layered effect, simply add a few spoonfuls of each shade and tap the tray lightly on the table surface between each layer, to even them out.
I like to add an extra 1-2 tsp of the cherry puree to the top layer as well and lightly swirl. These can then be placed into a freezer and be left to set for a few hours, till fully frozen.
You can then remove them from their moulds and decorate as desired, just before serving.
I like to add a mixture of berries, crushed nuts, dragonfruit and edible flowers. You could also do a chocolate drip effect down the side with some melted dairy-free chocolate.
To Serve and Store these raw vegan cheesecakes
The cherry cheesecakes can then be served immediately. If you’re wanting to decorate them and place them back in the freezer then simply serve frozen. Alternatively, leave to thaw for 10-15 minutes, before serving.
The raw vegan cheesecakes can then be stored in the freezer for around two weeks.
Other Vegan cheesecake/ tart Recipes you may like
If you’re looking for other vegan dessert inspiration then you might like this two-layer vegan strawberry tart. For something a bit richer and chocolatey then you may like this black forest tart. or something a little bit different then how about this no-bake Earl Grey tart.
I love seeing your recreations, so if you give this recipe a go then feel free to tag me @Alphafoodie!
Cherry Pistachio Cheesecake
Ingredients
For the base:
- 1.5 Cups pistachio flour crushed pistachios
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/2 tsp cardomon
For the filling:
- 2 cups pre-soaked cashew nuts
- 2 Cups full fat coconut milk
- 2 tbsp sweetener of choice i.e. agave or maple syrup
- 1 vanilla pod or vanilla powder
- 2 cups frozen cherries
Instructions
- Mix all of the base ingredients and press them into the bottom of the cheesecake moulds. I used a variety of different ring sizes but you can choose to use one only or even make large cheesecakes. Once ready, place them in the fridge to rest, while preparing the filling.
- Rinse the pre-soaked cashews ( best if soaked overnight or - in a pinch- for half an hour in boiling water) and place in a food processor along with the rest of the base ingredients. Process for a few minutes until you get a smooth paste.
- Depending on whether you're wanting to make an ombre effect cheesecake or a swirl, you can divide the mixture into separate bowls for the different layers. You'll then need the cherry puree.
- To make the puree- Heat up the frozen cherries over medium heat until they begin to liquify* and then let the water reduce for around ten minutes, to get concentrated cherry puree/paste.
- To get the ombre effect simply add different levels of cherry puree into each bowl of cashew filling base, and mix thoroughly.
- Start by layering the different colours in each mould and then add a teaspoon or two of the cherry puree to the top layer and swirl lightly.
- Place back in the freezer for a few hours, till fully set. You can then decorate them with berries, crushed nuts, edible flowers or even dairy-free chocolate. I used dragonfruit, blueberries, blackberries, dried roses and crushed pistachios.
- Then, either serve them immediately or place back in the freezer until ready to serve.**
Video
Notes
Nutrition
Hi, this really looks lovely. My problem is that I do not have a blender (not enough electricity). Any idea how I can “blend” the cashew nuts?
Best regards
Hi Andrea,
The soaked cashews should be soft enough that you can finely chop them with a knife. Then you will have to mash them, maybe with a mortar and pestle, to achieve a more buttery consistency. Alternatively, for this recipe you can use 1 cup of cashew butter. I hope this helps.
Hi, what kind of coconut milk did you used?
Hi Evgeniya,
I used full fat homemade coconut milk. You can also get full fat coconut milk cans from most grocery stores (choose brands with no preservatives).
I hope this helps and you get to try the recipe. 🙂
Hi, may I know how to unmould these?
For me, it’s usually as simple as pushing the base up and out of the mold. It may need a few minutes out of the freezer to soften. Hope that helps 🙂