Vegan Strawberry Chocolate Cheesecake

Vegan Strawberry Chocolate Cheesecake

Lactose Intolerant Vegan Dairy Free Gluten Free Vegetarian


Cashew Cream

1 Cup Raw Cashews soaked overnight

½ Cup water

1 ½ TBSP. Sugar

2 tsp. Vanilla

Chocolate Cookie Crust

2 TBSP. Coconut Oil melted

2 Cups of Crushed Gluten Free Chocolate Crème Cookies

Cheesecake Filling

2 Cups GO VEGGIE Classic Plain Cream Cheese

¼ Cup Sugar

1 ½ Cups Cashew Cream

2 Cups Strawberries pureed

Chocolate Ganache

1 ¾ Cups full fat Coconut Milk

3 TBSP. Sugar

4 oz. Bar of 100% Cacao Chocolate


Cashew Cream

In a blender, add all of the ingredients and puree until smooth.

Fridge for an hour or so. 

Chocolate Cookie Crust

In a bowl, combine the cookie crumbs and coconut oil.

Blend with a fork.

Pour onto the bottom of a spring form pan and spread evenly.

Freeze while making the filling. 

Cheesecake Filling

In a stand mixer on medium speed, beat sugar and cream cheese for 2 minutes.

Scrape down the sides of the bowl with a spatula.

Add cashew cream and beat for 3 minutes.

Add strawberry puree and beat for 1 minute.

Scrape down the sides of the bowl with a spatula and beat for 1 more minute.

Pour into the spring form pan on top of the cookie crust.

Freeze overnight.

Chocolate Ganache

Bring ¾ of the coconut milk with the sugar to a boil.

Remove from heat and add the chocolate bar (break into squares first). Do not stir, just toss in the chocolate squares in and put the lid on. Let sit for 5 minutes.

Take the lid off and pour the remaining 1 cup of coconut milk in and stir well to combine the chocolate.

Allow to sit for 8-10 minutes.

Take the cheesecake out of the freezer and pour the ganache on top.

Place back in freezer and make the strawberry topping.

Strawberry Topping (Optional but adds amazing flavor!)

In a sauce pan, add all of the ingredients and cook on medium heat for 10 minutes stirring several times a minute.

Allow to completely cool before pouring onto the cheesecake. You can serve it at this time or store in the freezer.

Keep the cheesecake in the freezer until you are ready to serve. Allow it to sit out for 20-30 minutes before cutting and serving. Can be kept in the fridge for a few hours if needed but put it back in the freezer after that. Enjoy!