Vegan Chocolate Strawberry Cheesecake recipe

🍓 Vegan Chocolate Strawberry Cheesecake

📏 Yields: 8–10 slices

🕒 Prep time: 30 min | Chill time: 4–6 hrs (or overnight)

💡 100% dairy-free, gluten-free optional, no refined sugar

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🌰 Ingredients

Crust:

• 1 cup almonds or walnuts
• 1 cup Medjool dates, pitted
• 2 tbsp cocoa powder
• Pinch of salt

Chocolate Cheesecake Filling:

• 1 ½ cups raw cashews (soaked in water 4–6 hrs or boiled for 10 min)
• ½ cup coconut cream (just the solid part from a chilled can)
• ¼ cup maple syrup (or agave)
• ½ cup melted dark vegan chocolate (70%+)
• 1 tbsp coconut oil (melted)
• 1 tsp vanilla extract
• Pinch of salt

Strawberry Layer:

• 1 ½ cups fresh strawberries, hulled
• ¼ cup maple syrup
• 1 tbsp lemon juice
• 2 tbsp chia seeds (to help thicken)

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🥣 Instructions

1. Make the crust:

1. In a food processor, pulse nuts, cocoa, and salt until crumbly.
2. Add dates and process until mixture sticks when pressed.
3. Press firmly into the bottom of a springform pan (6–8 inch). Set aside.

2. Make chocolate filling:

1. Blend soaked/drained cashews, coconut cream, maple syrup, melted chocolate, coconut oil, vanilla, and salt.
2. Blend until completely smooth (scrape sides as needed).
3. Pour over crust and smooth the top.
4. Chill in freezer for 30–60 minutes to set slightly before adding strawberry layer.

3. Make strawberry topping:

1. Blend strawberries, maple syrup, lemon juice until smooth.
2. Stir in chia seeds. Let sit for 10–15 minutes to thicken slightly.
3. Pour gently over chocolate layer and spread evenly.

4. Chill:

• Cover and refrigerate at least 4 hours or overnight until fully set.

5. Serve:

• Garnish with fresh strawberries, vegan chocolate shavings, or coconut whipped cream if desired.