Chocolate Strawberry Cheesecake
This creamy, melt-in-the-mouth chocolate strawberry cheesecake is vegan, gluten-free, refined sugar-free, and simple to make with just 11 ingredients! Combining the flavors of chocolate and strawberry makes for a more-ish, sweet, and rich two-layered chocolate strawberry dessert, perfect for any time of the year!
Servings 8
Ingredients
Cake Crust:
- 1/2 cup (80 g) nuts or seeds of choice (*see notes)
- 11 small (80 g) dates pitted (*see notes)
- 1/2 tbsp cacao powder or cocoa powder
- 1/2 tsp vanilla extract
Strawberry Layer:
- 7 oz (200 g) strawberries chopped
- 1 1/4 tsp agar powder (*see notes)
- 3 tbsp (60 g) maple syrup (*see notes)
- 6.5 oz (185 g) silken tofu or vegan cream cheese (*see notes)
- 1 tsp vanilla extract
Chocolate Layer:
- 1 tsp agar powder
- 1/3 cup (80 ml) coconut milk canned or soy cream/oat cream
- 1/4 cup (60 g) peanut butter or nut/seed butter of choice
- 1 small (70 g) banana
- 3 tbsp (20 g) cacao powder or cocoa powder
- 3-4 tbsp (70 g) maple syrup
- 5.3 oz (150 g) silken tofu or vegan cream cheese
- 1 tsp vanilla extract
Instructions
Crust:
- Process all cake crust ingredients in a food processor until the dough holds together when you press it between your fingers. Press the mixture into the bottom of a lined/greased 6-inch (15 cm) springform. Put the pan in the refrigerator until you finish making the cream layers.
Strawberry Layer:
- Add chopped and hulled strawberries to a saucepan or skillet. Stir in agar powder and maple syrup. Bring to a boil and let simmer for about 2-3 minutes on low to medium heat. Then quickly add the mixture to a blender or food processor.
- Add the silken tofu and vanilla extract to the same blender and blend until completely smooth and creamy. Pour the strawberry layer over the crust and put the pan in the fridge or freezer to set (about 15 minutes).
Chocolate Layer:
- To make the chocolate layer, add all ingredients except the agar powder and coconut milk to a blender or food processor. Blend until smooth and creamy. Set aside.
- Combine coconut milk and agar powder in a saucepan or skillet and bring to a boil. Let simmer for about 2-3 minutes, stirring frequently. Quickly add the mixture to the blender (that already contains the chocolate cream) and blend again.
- Pour the chocolate cream over the strawberry layer and put the pan in the fridge to set, for at least 3 hours, preferably overnight. Enjoy! Store leftovers covered in the fridge for up to 5 days or freeze the cake in slices for up to 3 months.
Notes
- Nuts: You can use any nuts like cashews, almonds, etc. or seeds like sunflower seeds, pumpkin seeds, etc.
- Dates: Any dried fruit such as figs can be used instead of dates.
- Agar: Make sure to use agar powder, not flakes.
- Maple syrup: You can use any liquid sweetener of choice.
- Silken tofu: Use almond cream cheese for a soy-free version or cashew cream.
- Recipe makes a 6-inch (15 cm) cake. The nutrition facts are for one slice if you cut the cake into 8 slices.
- The total time doesn't include chill time.
Nutrition Facts
Chocolate Strawberry Cheesecake
Amount per Serving
Calories
238
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
20
%
Carbohydrates
29
g
10
%
Fiber
4
g
16
%
Sugar
19
g
21
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.