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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


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))


  • 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.


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!


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
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