Vegan Neapolitan Cheesecake
Three delicious cheesecakes - chocolate, strawberry and vanilla - layered onto a chewy almond date crust, and topped with chocolate ganache! Delightfully rich and satisfying without the dairy!
Prep Time30 mins
Total Time4 hrs 30 mins
Servings: 14 slices
- 1 cup almonds
- 7 medjool dates about 2/3 cup
- 1/4 tsp ground vanilla beans
- Pinch pink salt
- Splash of water if needed
Additional Ingredients for Chocolate Layer:
Additional Ingredients for Strawberry Layer:
To make the crust:
Pulse all ingredients in a food processor until sticky crumbles form. Add a splash of water if it needs help coming together.
Press into a parchment-lined 7" spring form pan (bottom only, not up the sides)
To make the cheesecake base:
The night before, place cashews in a bowl and cover with water. The next day, drain and rinse.
Blend cashews in a food processor. Then add remaining base ingredients and blend again, scraping down the sides as needed. Taste and adjust.
Pour roughly 2/3 of the cheesecake mixture into 2 separate bowls (1/3 in each)
To make the chocolate layer:
In the food processor, add cacao and sweetener to taste and blend thoroughly.
Pour over crust and place in the freezer for 20 minutes to harden.
To make the strawberry & vanilla layers:
Rinse your food processor and add in 1 bowl of cheesecake base and 1 cup of strawberries and blend.
Pour over chocolate layer carefully so not to disturb the chocolate.
*Important: freeze again for a minimum of 30-40 minutes to harden.
After it has solidified, pour vanilla layer on top very slowly and carefully so the layers stay intact. (It helps to pour from around the edge first. I didn't wait long enough plus I poured it in the middle and it sunk a little through the strawberry layer. Still tastes great though)
Smooth it out and place back in the freezer for 1 hour.
To make the chocolate topping:
Heat the coconut milk to simmering and pour over chocolate.
Let it set for 3 minutes to melt, then whisk smooth.
Spread over the vanilla layer and set in the fridge to let the chocolate harden.
When cheesecake and chocolate have both solidified, it's ready to eat!
This recipe makes a small cheesecake. I use a 7" springform pan. Larger pans will result in shorter/flatter layers. To make a large cheesecake, double the recipe.
This cheesecake is very rich, so you only need a small sliver.
Store tightly covered in the fridge, or freeze. Should last a week, or a couple months frozen. If frozen, set on the counter for 20-30 minutes to soften. Slicing while firm keeps layers from blending.
Adapted from Unconventional Baker