This vegan cake is everything but a traditional cheesecake. Not only because it is dairy, egg and gluten-free, but because its amazing three layers won't leave you indifferent. Starting from the bottom, you'll find a sweet, soft, chocolate cookie crust. The next layer combines the creaminess from the cheese filling with the freshness of the strawberries. Finally, the hard dark chocolate layer, adds to the cake a distinctive flavor, texture, and personality.

Strawberry Chocolate Cheesecake [Vegan]



For the Crust:

  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup buckwheat flour
  • 1/4 cup raw cacao powder
  • 1/4 cup shredded unsweetened coconut
  • 4 medjool dates
  • 1 teaspoon vanilla extract

For the Filling:

  • 2 cups cashews
  • 1/2 cup almond milk
  • 1 cup coconut milk
  • Juice of 1 lemon
  • 2 medjool dates
  • 4 tablespoons coconut oil

For the Chocolate:

  • 5 tablespoons coconut oil
  • 5 tablespoons cacao powder
  • 4 tablespoons agave syrup


  1. Blend all the ingredients for the crust. Press the crust torte pan with a removable side.
  2. Then slice the strawberries the long way and press the large pieces against the inside of
  3. the torte pan. Use the smaller heels in the garnish.
  4. Blend the ingredients for the cheesecake filling and pour in then spread.
  5. Freeze for 2 hours until cake firms up.
  6. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
  7. Arrange fruit garnish and serve.

Nutritional Information

Total Calories: 4592 | Total Carbs: 291 g | Total Fat: 311 g | Total Protein: 88 g | Total Sodium: 2166 g | Total Sugar: 163 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.