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Triple-Chocolate and Strawberry Cheesecake (vegan, gluten-free)
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5 from 2 votes

Triple-Chocolate & Strawberry Cheesecake (vegan, gf)

This triple-chocolate strawberry cheesecake is kind of like a giant chocolate-covered strawberry except it has THREE layers of chocolate. Three times the chocolate, three times the fun. And did I mention those entrancing layers of strawberries? So much goodness to soak up from one dessert. The crust is a gooey, chocolaty, and rich combination of raw pecans, medjool dates, hemp hearts, and cacao powder that's quickly pulsed together in a food processor and then pressed into either a tart pan or springform pan. The chocolate cheesecake layer is a rich, mousse-like combination of cashews, dates, hemp hearts, avocado, cacao, coconut milk, maple syrup, and lemon juice.
Prep Time8 hrs
Total Time8 hrs
Course: Cheesecake, Dessert, Tart
Servings: 8 -10


For the Crust

  • 1 ½ cups raw pecans
  • 1 ½ cups packed and pitted medjool dates
  • cup Manitoba Harvest Hemp Hearts
  • 3 tablespoons raw cacao powder*

For the Cheesecake Filling

  • 1 ½ cups raw cashews, soaked in water for 4 hours
  • 1 cup packed and pitted medjool dates
  • cup Manitoba Harvest Hemp Hearts
  • 1 ripe avocado, halved, pitted, and peeled
  • ¼ cup plus 2 tablespoons raw cacao powder
  • ¼ cup canned full-fat coconut milk
  • 3 tablespoons pure maple syrup
  • 2 ½ tablespoons fresh lemon juice
  • 2 tablespoons filtered water or more if needed
  • tiny pinch sea salt

For the Strawberry Layer

  • 1 pounce of fresh strawberries, hulled and thinly sliced

For the Chocolate Drizzle

  • 2 tablespoons raw cacao powder
  • 2 tablespoons virgin coconut oil
  • ½ tablespoon pure maple syrup

For Garnish

  • 1 tablespoon Manitoba Harvest Hemp Hearts


To Make the Crust

  • Add the pecans to a food processor and pulse until you have a coarse crumble. Then, add in the dates, hemp hearts, and cacao. Pulse until a crumbly mixture forms. You should be able to press the mixture between your fingers and have it stick together.
  • Line the bottom of a 9" round tart pan or springform pan with parchment paper and grease the sides with coconut oil.
  • Turn the crust mixture out into the pan, and press into the bottom until evenly spread out and smooth.

To Make the Cheesecake Filling

  • Add the cashews, dates, hemp hearts, avocado, cacao powder, coconut milk, maple syrup, lemon juice, water, and sea salt to a food processor. Process for 4-6 minutes or until completely smooth, stopping to scrape down the sides or add in more water as needed.
  • Taste and add in more maple syrup, ½ a tablespoon at a time, if desired.
  • Pour the cheesecake mixture over the crust and smooth out with a spatula.
  • Refrigerate for 1 hour to set before adding the strawberry layer.

For the Strawberry Layer

  • Carefully arrange the strawberries in circular patterns over the top of the cheesecake.

For the Chocolate Drizzle

  • Add the cacao, coconut oil, and maple syrup to a small sauce pan over low heat. Melt together for 1 to 2 minutes.
  • Use a spoon to splatter or drizzle the chocolate over the strawberries.
  • Sprinkle with hemp hearts.
  • Refrigerate the cheesecake for 3 hours to set.
  • Slice and serve.


*If you opt to use cocoa powder, just make sure you double the amount (i.e., 6 tablespoons)