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Chocolate Strawberry Cheesecake
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Chocolate Strawberry Cheesecake

This cake is no-bake, plant-based, gluten-free and will wow your friends and family! 

Ingredients

Chocolate Cake Crust

Cheesecake Filling

  • 2 cups cashews soaked
  • 1/2 cup water
  • 3/4 cup lakanto
  • 1/2 cup coconut oil melted
  • 1 tbsp lemon juice
  • 12 drops vanilla essence from medicine flower
  • 1/2 tbsp sunflower lecithin

Strawberry Cheesecake Filling

  • 1 tbsp freeze dried strawberry powder
  • 1/2 tsp beet powder
  • 8 drops strawberry essence from medicine flower

Strawberry Jelly

  • 1 cup strawberries fresh or frozen thawed
  • 3/4 tsp agar
  • 1/4 cup water
  • 2 tbsp coconut nectar
  • 1/4 tsp beet powder

Instructions

Chocolate Cake Crust

  • Process all dry ingredients in food processor until a flour forms. 
  • Add wet ingredients and process until a dough ball forms. 
  • Line the bottom of 2 x 4" springform pans with saran wrap, place crust firmly in bottom and set in the freezer while making the filling. 

Cheesecake Filling

  • Blend all ingredients except coconut oil in a high-speed blender until smooth. 
  • Add coconut oil and blend again until well combined. 
  • Split out into bowls. 

Strawberry Cheesecake Filling

  • Add ingredients to one bowl with the cheesecake filling and whisk really well until combined. 
  • Remove crusts from freezer, pour vanilla layer in, pat on counter to release air bubbles and set in freezer for minimum 1 hour before adding the strawberry layer.
  • Remove cakes from freezer, pour strawberry layer on and set in freezer again for 1 hour. Do not make the strawberry jelly until cakes are fully set. 

Strawberry Jelly

  • Blend strawberries with a 1/4 cup water in a blender until smooth. 
  • Add all ingredients into a saucepan over medium heat and bring to a boil. Boil for 2 minutes. 
  • Remove cakes from freezer, pour jelly evenly on top and set in the fridge for 10 minutes. 
  • Remove cakes from fridge and garnish with chocolate lace and chocolate covered strawberries.