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Chocolate Covered Strawberry Cheesecake

Who says chocolate covered strawberries can only be for Valentine's Day? The delicious duo can make an appearance at any time, especially atop this grain-free and vegan cheesecake.
Prep Time 4 hours
Cook Time 55 minutes
Cooling Time 6 hours
Total Time 10 hours 55 minutes
Course Dessert
Servings 10 servings

Ingredients
  

For the Crust

  • 1 cup almond flour
  • ½ cup cacao powder
  • ¼ cup coconut sugar
  • 2 tablespoons tapioca starch
  • ¼ - ⅓ cup melted coconut oil (start with ¼ cup and if the mixture is too dry, add 1 tablespoon at a time until the consistency is of wet sand)

For the Cheesecake Filling

  • ¾ cup full fat coconut milk (or other dairy free milk of choice)
  • 2 cups cashews, soaked in water 4-6 hours (or ideally overnight)
  • 1 (5.4 oz) can coconut cream
  • 1 (8 oz) package vegan cream cheese (we suggest Kite Hill or Miyokos brands)
  • ¼ cup coconut nectar or maple syrup
  • 2 tablespoons tapioca starch
  • 1 teaspoon vanilla extract
  • 2 cups cubed strawberries (plus more for decorating, if desired)

Instructions
 

  • Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
  • Make the crust. In a large bowl or stand mixer, mix the almond flour, cacao powder, coconut sugar, and tapioca starch. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand and should stay compact when you squeeze it). Set aside until ready to use.
  • Make the filling. In a high-speed blender, mix the coconut milk, soaked cashews, coconut cream, vegan cream cheese, coconut nectar or maple syrup, tapioca starch, vanilla, and strawberries. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
  • Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours (or ideally overnight) to completely set.

Notes

*For the chocolate covered strawberries, melt 1/2 cup dark chocolate chips with 2 tablespoon coconut oil in a small saucepan over medium low heat. Stir frequently for 3-5 minutes until melted (watching carefully to make sure the chocolate does not burn). Dip chilled strawberries in chocolate mixture, placing them on a parchment lined baking sheet. Refrigerate for at least 30 minutes to set.
Keyword Grain-free, Soy-free, Vegan