No-Bake Vegan Chocolate Strawberry Cheesecake
Made with a rich, date-and-cashew crust and a luscious strawberry chocolate filling, this No-Bake Vegan Chocolate Strawberry Cheesecake is a creamy dessert and a guilt-free indulgence that’s perfect for any occasion—vegan, gluten-free, refined sugar-free, and made with only wholesome and energy-boosting ingredients.
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.
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