If you are looking for a healthy cheesecake, you’re in luck. I’ve got a dairy-free Strawberry cheesecake recipe that will surprise you with how good it is. For me, what really makes this so good is the chocolate crust, which is made of almonds, medjool dates, cacao powder and a little bit of sea salt. This nondairy cheesecake uses all plant base foods and it is vegan. Usually, I steer away from vegan dishes but this one is delicious.
Chocolate Crusted Strawberry Cheesecake Recipe
For the Crust
- 1 cup raw almonds
- 6-8 dates
- 2 tablespoons of melted coconut oil
- 2 1/2 tablespoons of cacao powder (or dark chocolate powder)
- Pinch of salt
For the filling
- 2 cups of cashews
- 1/2 cup of coconut cream
- 1/2 cup of sliced strawberries
- 1/2 cup of melted coconut oil
- 1 tablespoon of lemon juice
- 1 tablespoon of vanilla
- 1/2 cup of agave nectar or raw honey
Step 1: Put cashews in water and soak for 2-4 hours.
Step 2: Pulse almonds in a food processor until they look like crumbs.
Step 3: Add in dates, coconut oil, cacao powder and salt and pulse until all ingredients are all incorporated like a dough.
Step 4: Place the crust into a 9×9 baking dish and form the crust, pressing down to make it firm. It should be around 1/4 inch thick.
Step 5: Clean food processor and now add in cashews, coconut cream, vanilla , lemon juice, agave nectar and strawberries and puree for 6 minutes. It should be smooth without any chunks or graininess.
Step 6: Pour the filling on top of the crust and flatten out so even on all sides.
Step 7: Top with chopped strawberries.
Step 8: Cover with plastic wrap and put in freezer for 3-4 hours until firm. Then remove and place in the refrigerator for 1 hour before serving.
Step 9: Eat!
Note: I made a variation of this (dairy free Peanut Butter Cheesecake) which I enjoyed even more than this cheesecake. Instead of strawberries, add 2 tablespoons of creamy peanut butter. Top with flakes of salt before eating!