Vegan Chocolate Strawberry Cheesecake

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Vegan chocolate strawberry cheesecake is super creamy and full of flavor. Gluten-free, dairy-free and vegan. 

Plates of slices of vegan chocolate strawberry cheesecake with the full cheesecake on the side.

I never would have thought in a million years that I would be able to eat cheesecake again after my celiac disease, dairy AND egg intolerances came to light. I figured it was out of the question. Kaput. But if you saw my mini blueberry basil vegan cheesecake recipe, you know it’s not! Vegan cheesecake is real and it is here to stay! 

I swear, even my cheese-loving-lived-in-Wisconsin-for-5-years self absolutely loves this stuff! And that’s saying something! Vegan or not, you will love this cheesecake, because it’s luscious, creamy and full of chocolate and strawberry flavor!it truly does taste like the real deal. (I may have even fooled a few people and forgot to tell them it was vegan until after they took a bite!)

A slice of vegan chocolate strawberry cheesecake on a plate with a fork digging into the cheesecake.

I’m not a fan of vegan cheesecakes made from tofu for whatever reason. But cashews, I am definitely on board with. It may sound weird, that pureeing cashews leads to a perfectly creamy and delicious vegan cheesecake. At the same time, it totally makes sense! Cashews are super creamy, especially when they’ve been soaked for hours. I’m usually not that prepared and don’t have time to soak my cashews for hours before I decide that I want to make a cheesecake though and opt for soaking the nuts in boiling water for an hour. It does the job! Since there are no raw eggs to get you sick, I do not feel bad one bit eating the batter. In fact, I encourage it to get the right sweetness level and make sure it has enough chocolate and strawberry flavor. Especially since strawberries will vary in their ripeness, make sure you taste the batter to see if you need to add more!

Now that you know vegan cheesecake is a thing and awesome and everything, what flavor do you want to see here on A Dash of Megnut? 

A vegan chocolate cheesecake topped with strawberry slices.

Vegan Chocolate Strawberry Cheesecake

Vegan chocolate strawberry cheesecake is super creamy and full of flavor. Gluten-free, dairy-free and vegan. 
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Course: Dessert
Cuisine: American
Prep Time: 2 hours 40 minutes
Servings: 8 servings
Calories: 395kcal
Author: Megan

Ingredients

For the Crust:

  • 1/2 cup walnuts
  • 1/2 cup cacao nibs
  • 1/2 cup dates (soaked in hot water for at least an hour)
  • 2 tbsp date water (if needed)

For the Filling:

  • 2 cups raw cashews (saoked in boiling water for at least an hour)
  • 3/4 cup almond milk
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3 tbsp cocoa powder
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 cup strawberries (hulled and cut in half for easy processing (plus additional for topping))

Instructions

  • In a food processor, combine ingredients for the crust and process until smooth. Add 1-2 tbsp of the leftover water from soaking the dates if need be to get a smooth consistency. Press mixture into the bottom of a 10-inch springform pan. Set aside.
  • In a food processor, combine all of the filling ingredients for the filling. Adjust sweetness level depending on tastes (I start with 1/8 cup of sweetener and go from there). Pour filling over the crust. Freeze for about 30 minutes and then add sliced strawberries on top if using. Freeze another 1-2 hours, until set.
  • Defrost for 20 minutes before serving.
  • Serves about 12.

Notes

If you want a thicker filling, you can either double the filling recipe or use a 6-inch springform pan instead. You may have extra crust if you use the 6-inch pan, but you can start to bring it up the sides which would taste pretty yummy!

Nutrition

Calories: 395kcal | Carbohydrates: 28g | Protein: 8g | Fat: 29g | Saturated Fat: 11g | Sodium: 181mg | Potassium: 386mg | Fiber: 4g | Sugar: 15g | Vitamin C: 11.5mg | Calcium: 67mg | Iron: 2.8mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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6 Comments

  1. This looks great! I’m working my way through some foods and I can’t wait to try your recipes! I officially cleared oats today, first thing I’m making are your cookies! Once i get dates I’m going to absolutely devour this!

    1. Yay! That makes me happy! This morning as I was posting this to Facebook I literally thought to myself hmmm I wonder if Karissa can eat this haha. I can’t wait to try those soy free teriyaki wings you posted on Facebook. Ever since I shared your wings last week I’ve been craving some and I made some teriyaki wings over the weekend I’m going to post but they had Tamari in them so I want to try yours for a soy free version!

  2. Hi there
    This looks amazing any chance you could suggest replacements for almond milk, the cashew nuts?. My lil boy is allergic dairy, egg and nuts ?

    1. Hi Michelle! I know others have used beans or tofu to get a vegan cheesecake. You are about the 3rd person to ask me about a nut free version today so naturally I am super intrigued and want to make a version asap! I’m going to play with this this week and hopefully have a version on the blog in early October. However, I’d like to send you the recipe as soon as I find a good version so if you could send me your email address that would be great! I hope to have an answer for you soon!

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