Strawberry Chocolate Vegan Cheesecake


For the Crust:

  • 1 & 1/2 Cups of Cashews (2250g)
  • 1 Cup of Dates (150g)

For the Filling:

  • 3 Cups of Cashews, Soaked Overnight (450g)
  • 1/2 Cup of Coconut Oil, Melted (125ml)
  • 1/2 Cup of Honey/Maple Syrup (125ml)
  • 50g of Dark Chocolate (minimum 70%)
  • 500g of Strawberries

For the Chocolate Glaze:

  • 1/2 Cup of Cacao Powder (50g)
  • 1/2 Cup of Coconut Oil, Melted (125ml)
  • 1/3 Cup of Honey/Maple Syrup (80ml)

This cake is so summery and fresh. It’s the perfect dessert now that spring is in the air. The speckles of chocolate chips throughout the creamy cashew cream give it a lovely texture and the strawberries make it surprisingly light.  This would be the ideal dessert to make at a summer barbecue or dinner party as it’s as beautiful as it is delicious.


Preheat the oven to 180’C. Roast the cashews at 180’C for about 8 minutes.

Pour boiling water over your dates and let them soak. Blend the cashews until you have a flour and then put them aside in a bowl.


Add the dates to the food processor with 2 tablespoons of the water they were soaking in and blend until you have smoothish paste.


Combine the cashews and the dates in the food processor and blend until smooth.


Press the mixture into the bottom of a spring form pan. I place a sheet of parchment paper on the bottom before clipping the pan so that I can serve it at the end on a plate, but if you want to serve it straight from the pan then you don’t need to.


Slice the strawberries and lay them out on top of the crust in whatever pattern you like.


Add the cashews to the food processor and blend for a few minutes until you have a smooth cashew cream.


Add in the coconut oil and maple syrup and process until the mixture is nice and silky.


Pour the mixture into a bowl and mix in the chocolate chips. Spread the mixture out over the crust.


Mix together the cacao powder, maple syrup and coconut oil, it should be smooth and glossy. Pour it over the filling layer and pop the whole thing in the freezer for about 2 hours to set.


Slice and enjoy! If you’re not serving it straight away, switch it from the freezer into the fridge about half an hour before serving.

5 Comments to Strawberry Chocolate Vegan Cheesecake

  1. oh wow I want some now!! amazing.

  2. cloudthyme says:

    This looks incredible!! Yummm 🙂

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  4. Karen says:

    This looks fantastic however I am confused by the mention of walnuts as they are not listed in the ingredients. It says blend walnuts to make a flour then set aside. It doesn’t mention them again! Do I need walnuts for this recipe? I really want to make this.