Chocolate Strawberry Cheesecake

Chocolate and strawberries are such a match made in heaven and I definitely love the combo so much! If you’re like me then you will absolutely love this no bake Chocolate Strawberry Cheesecake recipe! It consists of a chocolate crust, a creamy strawberry cheesecake filling, and is topped with a melted chocolate drizzle, chocolate frosting, and fresh strawberries! This cheesecake is made with better-for-you ingredients that are dairy, gluten, and refined sugar free as well!

Why you will love this recipe

• It requires no baking at all which makes it a more fool proof cheesecake recipe
• It’s made without any dairy, gluten, grains, or refined sugars
• This cheesecake makes a great dessert for a special occasion or Valentine’s Day
• The filling is so smooth and creamy and the flavor is sensational!
• It’s made with better-for-you ingredients that you can pronounce and nothing artificial

What you will need

For the crust:

Almond Flour – This is an excellent healthier gluten free flour alternative that works well in no bake crusts.

Coconut Flour – I like to combine coconut flour with almond flour to get a nice texture for the crust.

Cacao Powder – I make sure to use an organic fair trade cacao powder which also has such a deep flavor.

Coconut Oil – This provides healthy fats as well as a helps the crust set when chilled.

Maple Syrup – This is what I prefer to use to sweeten the crust but you could use honey or monk fruit as well.

For the Filling:

Raw Cashews -Using raw cashews in a dairy free cheesecake gives it such an amazing texture and I swear by it! There really isn’t a good substitution for cashews in this recipe unfortunately so I don’t recommend using any other nuts.

Df Cream Cheese – My favorite brand to use is Kite Hill! It really does taste very similar to dairy based cream cheese.

Coconut Cream – This adds a whole new level of creaminess to the cheesecake. You want to make sure to use full fat coconut milk from the can(not the liquid part.)

Freeze Dried Strawberries – I found a large bag of organic ones for a great price here.

Maple Syrup – This is a great healthier sweetener option to use in this cheesecake. You can also use powdered monk fruit for a lower sugar alternative.

Coconut Oil – This helps solidify the cheesecake when chilled.

Lemon Juice – This gives the cheesecake that traditional tangy flavor that a dairy based cheesecake would have.

For the Chocolate Frosting:

Df Cream Cheese – This frosting will basically be like a chocolate cream cheese frosting which tastes so delicious!

Df Butter – This really helps firm up the texture of the frosting.

Cacao Powder – You cant go wrong with chocolate flavored frosting!

Powdered Monk Fruit – This is a healthier alternative to regular powdered sugar and really makes the texture of the frosting fluffy.

Vanilla Extract – This adds a delightful flavor note to the frosting.

Df Milk – You can use coconut or almond milk.

Toppings:

Melted Chocolate – This is optional but I think looks so beautiful in top of the cheesecake.

Fresh Strawberries – Using fresh strawberry slices on top really makes the cheesecake look elegant and adds more strawberry flavor!

How to make the chocolate strawberry cheesecake

First, In a bowl, mix together the crust ingredients well and then pour the crust mixture into a parchment paper lined 6-7 inch round cheesecake spring pan. Pat down the crust mixture evenly using a small glass jar.

Next, In a food processor, add the freeze-dried strawberries and blend until a strawberry powder forms and then set aside. In a high-powered blender, add the cashews, cream cheese, coconut cream, freeze dried strawberry powder, maple syrup, melted coconut oil, and lemon juice. Blend on low for 30 seconds, then blend on high for around 2 minutes or until a creamy smooth consistency forms. Pour the strawberry cheesecake filling over the chocolate crust and then place the pan in the freezer. Freeze for 3 hours.

Then, take the cheesecake out of the freezer and carefully unlock the spring pan to get the cheesecake out. Place the cheesecake in the fridge for a couple hours to thaw. (It’s best to do this the day you want to serve the cheesecake).

Next make the chocolate frosting by beating together the frosting ingredients in a bowl, using a hand mixer until a thick fluffy consistency forms. When ready to serve the cheesecake, drizzle some melted chocolate over top and then pipe the chocolate frosting around the edges. Add some fresh strawberries on top and enjoy!

Other recipes you will enjoy

Chocolate Strawberries N’ Cream Cups

Strawberry Rose Truffles

Chocolate Strawberry Pudding Parfaits

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!