This Vegan Strawberry Cheesecake recipe is a smooth, velvety goodness that doesn't only come with a chocolatey twist and a burst of fresh strawberries. It's also infused with functional superfoods of one of my favorite brands, Sol-ti. Packed with wholesome ingredients like raw cashews, coconut cream, and Medjool dates, it's everything you want in a dessert: easy to make, utterly delicious, and a healthier treat without the sugar crash.
From my Vegan Strawberry Cheesecake Bars to my Raw Vegan Mango Mousse, to name a few, I have lots of desserts on the blog that are infused with Sol-ti immunity shots. And why not? They add natural color, satisfying flavors, but best of all, infuse your dessert with an additional boost of vitamins, minerals, antioxidants, and, in this case, also a shot of vitality.
This time, I'm combining their energy super shot, already infused with organic fruits, with the richness of chocolate and juicy strawberries. It's a classic cheesecake flavor wrapped in a much healthier package that's satisfying and a showstopper.
And if you're interested, you can find Sol-ti SuperShots at most grocery stores or easily order them online using my code: "NATURALVEGAN" for a discount.
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Ingredients To Make This Vegan Cheesecake Recipe:
Here's what you need to make this no-bake dessert. As always, I'll leave links to my favorite brands if you're interested or want to use my discount codes.
- Medjool Dates: These sticky, natural sweeteners help form the base of the crust and are used to sweeten the chocolate strawberry filling. They add a lovely caramel-like sweetness and provide the perfect consistency when blended in the food processor.
- Cacao Powder: I use it in the crust and filling. It adds a deep, chocolatey flavor and works beautifully with the fresh strawberries. Use any leftovers to make my Vegan Chocolate Hazelnut Brownies or Healthy Chocolate Hazelnut Frappe.
- Cashews: These nuts provide the perfect base for making the crust and a creamy filling when blended in a high-speed blender. They also bring a nutty richness to the cheesecake.
- Vanilla Bean Powder: Adds a hint of warmth and depth to both the crust and the filling. A little bit goes a long way, and you can also use it to make my Vanilla Bean Ice Cream.
- Sea Salt: Deliciously balances the sweetness of the crust.
- Fresh Strawberries: The star of this vegan strawberry cheesecake, these juicy strawberries add a refreshing sweetness and vibrant color to the filling. Pick the juiciest and sweet-smelling ones, especially in strawberry season, and get enough to make my Strawberry Banana Sea Moss Smoothie.
- Coconut Cream: Adds a rich, creamy texture to the cheesecake filling. Coconut cream is a great dairy-free option, enhancing the flavor without being too overpowering.
- Coconut Butter: When combined with coconut cream, it deliciously becomes almost a dairy-free cream cheese, perfect for raw desserts.
- Maple Syrup: A natural sweetener that complements the earthy flavor of cacao powder and balances the tartness of the strawberries.
- Sol-ti ENERGY+ SuperShot: For best results, I highly recommend adding this to the filling. This powerful ingredient adds an energizing twist to the cheesecake, along with complex flavors for a delicious and revitalizing treat.
See the recipe card for quantities.
How To Make This No-Bake Strawberry Cheesecake:
I promise this is one of the easiest creamy vegan chocolate strawberry cheesecakes you'll ever make. It comes together in minutes. You only have to factor in some chill time, making it a great make-ahead dessert.
- Prepare the Crust: In a food processor, combine all the crust ingredients until you have a sticky mixture. Press the crust mixture evenly into the bottom of a springform pan and place it in the freezer to set.
- Prepare the Filling: Combine soaked cashews with the rest of the ingredients in a high-speed blender or food processor. Blend on high until silky, smooth, and creamy.
- Assemble the Cheesecake & Chill: Spread the filling evenly over the prepared crust in the pan. Tap the pan gently on the counter to release any air bubbles. Freeze until firm.
- Decorate and Serve: Let it sit at room temperature for 10–15 minutes before slicing. Decorate with fresh berries of your choice.
Top Tips:
Here are a few of my tips to make the perfect dessert from the get-go.
- Soak the Cashew Nuts: Make sure the cashews are soaked for at least 4 hours or overnight. It's not necessary to make the crust but definitely to create a silky cheesecake filling.
- Room Temperature: Let the cheesecake sit at room temperature for a few minutes before slicing; this will make cutting more manageable and help the flavors shine, similar to slicing my Passion Fruit Mango Cheesecake Bars.
- Let it Sufficiently Set: Freeze the cheesecake for an additional hour or so, if it's not firm enough. As with any raw cheesecake dessert, it should be silky and smooth but served chilled.
Variations And Substitutions:
As always, here are a few suggestions for making it your own.
- Citrusy touch: To get a delicious touch of citrus like in my Raw Vegan Lemon Raspberry Bars, add a little bit of lemon juice or zest to the filling. Those flavors work well with chocolate and strawberries. But, if you're using my recommended Sol-ti ENERGY+ SuperShot it already comes with alkalizing lemony flavors.
- Berry Topping: Fresh strawberries are a great choice, but you can also top your cheesecake with freeze-dried strawberries, blueberries, or raspberries for a delightful berry medley.
- Maple Syrup: Agave syrup or coconut nectar would also work as a sweetener instead of maple syrup.
Storage:
Store this no-bake vegan chocolate strawberry cheesecake in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for 10-15 minutes before serving. It can also be stored in the fridge for 2-3 days if you prefer a softer texture, though the frozen version holds its shape better.
Equipment Needed:
- Food processor or high-speed blender: To make the crust and the filling.
- Springform Pan (6-8 inches) or Loaf Pan: To form the crust and set the cheesecake filling.
- Large Bowl: To soak the cashews.
- Spatula: To even out the filling over the crust.
- Airtight Container: For storage.
Recipe FAQs:
Absolutely! In fact, it’s perfect for making ahead. It needs to chill for a few hours, so it's great for preparing the day before a gathering.
Yes, this is a completely gluten-free vegan cheesecake recipe. It’s also raw, so it’s a perfect option for those on a raw food diet!
More Amazing Vegan Cheesecake Recipes To Try Next:
Looking for other delicious vegan cheesecake recipes like this chocolate strawberry cheesecake? Try these:
If you try this No-Bake Vegan Chocolate Strawberry Cheesecake recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
No-Bake Vegan Chocolate Strawberry Cheesecake
Equipment
- 1 Loaf pan
Ingredients
For the crust:
- 1 Cup Medjool Dates
- ⅓ Cup Cacao Powder
- ½ teaspoon Sea Salt
- ½ teaspoon Vanilla Bean Powder
- ½ Cup Cashews
For the filling:
- 1 ½ Cups Raw Cashews
- 1 Cup Fresh Strawberries
- ½ Cup Coconut Cream
- ½ Cup Coconut Butter
- ⅓ Cup maple syrup
- 8 Medjool Dates
- 1 Bottle of Sol-ti ENERGY+ SuperShot
- ¼ Cup Cacao Powder
- ½ teaspoon Vanilla Bean Powder
- Fresh Berries of choice to decorate with
Instructions
Prepare the crust:
- In a food processor, combine Medjool dates, cacao powder, sea salt, vanilla bean powder, and cashews.
- Pulse until the mixture sticks together when pressed.
- Press the crust mixture evenly into the bottom of a loaf pan (6–8 inches). Place in the freezer to set while preparing the filling.
Prepare the filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine cashews, fresh strawberries, coconut cream, coconut butter, maple syrup, Medjool dates, Sol-ti ENERGY+ SuperShot, cacao powder, and vanilla bean powder.
- Blend on high until the mixture is silky smooth and creamy. Scrape down the sides as needed.
Assemble the cheesecake:
- Pour the filling over the prepared crust and spread it evenly with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
Chill:
- Place the cheesecake in the freezer for at least 4–6 hours, or until firm.
Decorate and serve:
- Remove the cheesecake from the freezer and let it sit at room temperature for 10–15 minutes before slicing.
- Decorate with fresh berries of your choice and serve chilled.
Related Chocolate Recipes:
Make sure to check out some of the other chocolate recipes on my website!
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