Vegan Valentine’s Day Strawberry Cheesecake

This vegan chocolate cheesecake is everything but a traditional cheesecake.

Not only because it is dairy, egg and gluten-free, but because its amazing three layers won’t leave you indifferent. Starting from the bottom, you’ll find a sweet, soft, chocolate cookie crust. The next layer combines the creaminess from the cheese filling with the freshness of the strawberries. Finally, the hard dark chocolate layer, adds a delicious flavor, texture, and personality.

This vegan chocolate cheesecake is decadent and delicious, perfect for your Valentine’s Day celebration. Be warned: it’s going to be your new obsession.

Make it for your partner or treat yourself some vegan self-love!

vegan valentine's day strawberry cheesecake


For the Crust:

  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup buckwheat flour
  • 1/4 cup raw cacao powder
  • 1/4 cup shredded unsweetened coconut
  • 4 Medjool dates
  • 1 teaspoon vanilla extract

For the Filling:

  • 2 cups cashews
  • 1/2 cup almond milk
  • 1 cup coconut milk
  • Juice of 1 lemon
  • 2 Medjool dates
  • 4 tablespoons coconut oil
  • For the Chocolate:
  • 5 tablespoons coconut oil
  • 5 tablespoons cacao powder
  • 4 tablespoons agave syrup


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Blend all the ingredients for the crust. Press the crust torte pan with a removable side.

Then slice the strawberries the long way and press the large pieces against the inside of

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the torte pan. Use the smaller heels in the garnish.

Blend the ingredients for the cheesecake filling and pour in then spread.

Freeze for 2 hours until cake firms up.

Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.

Arrange fruit garnish and serve.

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