Description
A rich and creamy no-bake vegan chocolate strawberry cheesecake made with a naturally sweet date-cacao crust and a silky cashew strawberry chocolate filling. Completely plant-based, refined sugar-free, and perfect for any celebration.
Ingredients
Scale
- 1 cup Medjool dates
- 1/3 cup cacao powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla bean powder
- 1/2 cup cashews
- 1 1/2 cups raw cashews
- 1 cup fresh strawberries
- 1/2 cup coconut cream
- 1/2 cup coconut butter
- 1/3 cup maple syrup
- 8 Medjool dates
- 1 Sol-ti ENERGY+ SuperShot
- 1/4 cup cacao powder
- 1/2 teaspoon vanilla bean powder
- Fresh berries for decorating
Instructions
- Prepare the crust by adding Medjool dates, cashews, cacao powder, sea salt, and vanilla bean powder to a food processor. Blend until crumbly and sticky.
- Line a springform pan with parchment paper. Press the crust mixture firmly into the bottom to form an even layer.
- Soak raw cashews for several hours or use the quick boil method for a softer texture.
- In a high-speed blender, add soaked cashews, strawberries, coconut cream, coconut butter, maple syrup, Medjool dates, cacao powder, vanilla bean powder, and the Sol-ti ENERGY+ SuperShot. Blend until creamy and smooth.
- Pour the filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until fully set.
- Top with fresh berries before slicing and serving.
Notes
- For the smoothest filling, soak cashews overnight.
- Use soft, fresh dates to help the crust bind well.
- Freeze the cheesecake for 1 hour before slicing for cleaner cuts.
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg