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Vegan Chocolate Strawberry Cheesecake

This no bake vegan chocolate strawberry cheesecake is creamy and smooth and the Oreo cookie crust really takes the...cheesecake. 
Course Dessert



  • 25 Oreos or other similar vegan cookie (not double stuf)
  • 4 tbsp vegan butter melted


  • 1 1/4 cup cashews soaked with boiling water for 1 hour
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil melted
  • 2 tbsp tahini
  • 1/4 cup maple syrup
  • 13.5 oz coconut milk full fat, from a can and not a carton
  • 1 cup vegan dark chocolate chips



  • In a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter and pulse again until it is well incorporated. Place into a 9 inch pie pan or springform pan. Press into an even, flat layer and place in the fridge while you prepare the cheesecake layer.
  • Rinse your food processor and then add your drained cashews, lemon juice, coconut oil, tahinia, maple syrup, and coconut milk. Process until smooth and creamy.
  • In a microwave-safe bowl, melt the chocolate chips in the microwave in 30 second increments.
  • Add the melted chocolate to the food processor and blend again until the chocolate is incorporated.
  • Pour the cheesecake mixture over the crust and refrigerate for at least 1 hour.
  • Top with strawberry buttercream (as much as desired), chopped strawberries, and chocolate syrup.