Chocolate Strawberry Cheesecake Recipe

Recipe Category: Meal-Prep

Chocolate Strawberry Cheesecake Recipe


Makes 15 :Servings

Prep: 2 HOURS

Cooking Time: 5 HOURS

Serving size 1 square

Calories 331 Protein 5 g Carbohydrates 28 g Fat 24 g Fiber 3 g Sugar 18 g Sodium 7 mg

For the crust

  • 1 cup raw almonds
  • 5 medjool dates, pitted
  • 2 tablespoons melted coconut oil
  • 3 tablespoons cacao powder or 60% dark chocolate powder
  • pinch of sea salt

For the filling

  • 2 cups raw cashews, soaked for at least 2 and no more than 4 hours and drained
  • 1/2 cup canned coconut cream or the top cream part from canned coconut milk
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup melted coconut oil
  • juice of 1/2 lemon
  • 1 tablespoon vanilla extract
  • 1/2 cup agave nectar or apple honey or melted raw honey

For the topping

  • 11/2 cups chopped fresh strawberries or other fresh berries


  1. Line a 9-by-9-inch glass baking dish with parchment paper
  2. Pulse the almonds in a high-powered blender until they resemble crumbs
  3. Add the dates and coconut oil and blend until the mixture becomes uniform, scraping down the sides as needed
  4. Add the cacao powder and salt and pulse until fully incorporated
  5. It’s important to add the ingredients in the order listed in the steps to create a uniform dough
  6. Place the crust into the baking dish and spread it out with a spatula
  7. Clean the blender and add the cashews, coconut cream, sliced strawberries, coconut oil, lemon juice, vanilla, and agave nectar or honey
  8. Blend until smooth like a puree, 5 to 7 minutes
  9. Pour the cheesecake batter on top of the crust and gently tap the dish on the counter to flatten out the batter
  10. Top the cheesecake with the chopped strawberries or you can top with about 1 tablespoon of fresh berries per serving
  11. Cover with clear plastic wrap and place in the freezer for at least 4 hours or until firm, then place in the fridge for 1 hour before serving and slicing into 15 square pieces
  12. Repeat
  13. Cut the cheesecake into the desired number of servings, then wrap the individual pieces in clear plastic wrap or place them in resealable plastic bags
  14. Store them in the freezer for up to 2 months, and defrost in the fridge for a few minutes when you’re ready to enjoy them

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