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!
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
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
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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