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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

Ingredients

Crust:

  • 1 cup almonds
  • 7 medjool dates about 2/3 cup
  • 1/4 tsp ground vanilla beans
  • Pinch pink salt
  • Splash of water if needed

Cheesecake Base:

  • 2 1/2 cups raw cashews soaked overnight
  • 1/3 cup lemon juice
  • 2/3 cup maple syrup to taste
  • 2/3 cup coconut oil melted
  • 1 Tbs vanilla extract
  • 1/2 tsp ground vanilla beans
  • pinch of Pink salt

Additional Ingredients for Chocolate Layer:

  • 2 Tbs cacao powder to taste
  • 1 1/2 Tbs maple syrup to taste

Additional Ingredients for Strawberry Layer:

  • 1 cup fresh strawberries

Chocolate Topping:

  • 1/2 cup dark chocolate chips I used Enjoy Life
  • 1/3 cup canned coconut milk

Instructions

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!

Notes

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