Strawberry Cheesecake with Chocolate Ganache

A chocolate crust is topped with cheesecake, strawberry cheesecake, a chocolate ganache frosting and macerated strawberries to create a sensational dessert. I took great care crafting each layer, which are all good enough to eat as is, yet when all combined create a perfect dessert.  The cheesecake is lush, the ganache and crust tie it all together. It reminds of a Neapolitan cheesecake, add vanilla and you are there. :) No matter what you call it or how you slice it, I have full confidence in this recipe. Enjoy my friends! I adore it when you make recipes and share, tag @artisticvegan77 on IG or #artisticvegan. I hope you all have a Happy Valentine's Day! With love, Christa 

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Chocolate Crust:
1 Cup Almonds (or preferred nut/seed)
3/4 Cup Packed & Pitted Dates
Pinch Salt
2 Tbsp Cacao Powder
1 Tbsp Espresso or Strong Coffee
1 Tbsp Agave Syrup/Preferred

Cheesecake:
1 1/2 Cup Cashews - Soaked 4-8 hours
1/4 Cup Lime/Lemon Juice
1/2 Cup Full Fat Coconut Milk (Mine had 14g fat)
6 Tbsp Agave Syrup/Preferred
1/4 Cup Coconut Butter or Oil
2 Cups Strawberries 

Macerated Strawberries:
2 Cups Strawberries - Sliced
1 Tbsp Agave Syrup/Preferred

Chocolate Ganache:
1/2 Cup Vegan Chocolate (Chips or Chunks)
Pinch Salt
1 Tbsp Espresso or Strong Coffee
OPT: 1 Tbsp Coconut Butter or Oil
1/2 Cup Coconut Cream (Scoop top off chilled full fat coconut milk)

Peaceful Preparation:

1. Place the almonds in a food processor. Pulse until an almond meal forms. Add the cacao powder and salt, pulse a couple times to mix. Add the balance and process until a sticky mixture forms that holds together when you pinch it. 
2. Place the crust ingredients onto a lightly oiled spring form pan that has a circular lining of parchment or wax paper.  Add the crust mixture, use wax paper or parchment paper to spread out (or wet hands) and then a spatula to further smooth out. Place in the freezer, make the cheesecake.
3. Combine the cheesecake ingredients, less the strawberries, into a blender. Blend until silky smooth. Pour 2/3 of the mixture on the cheesecake reserving 1 cup. Place in the freezer for 20 minutes or until tacky.
4. Add the 2 cups of strawberries to the 1 cup of reserved cheesecake mixture, blend until smooth. Pour on top of the cheesecake layer. Freeze overnight or until solid.
5. Remove the cheesecake one hour before serving, place in the fridge. Meanwhile, prep the macerated strawberries. Slice the berries, place in a small bowl, add the syrup, mix to coat. Set aside. I covered mine and placed them in the fridge while prepping the balance.
6. Add the chocolate, salt, espresso, coconut butter/oil in a heatproof dish. Heat the coconut cream in a small saucepan, watch carefully, remove as soon as you see it simmer around the edge. Pour over the chocolate, leave it to sit for one minute, then mix until completely smooth. Place in the fridge to thicken while the cheesecake thaws.
7. Once the chocolate is thick, you can leave it as is or use a hand mixer to whip in a little air, I did this taking it on low for a couple minutes. Remove the cheesecake from the fridge. Remove the cheesecake from the spring form tin, carefully.
8. Add the chocolate ganache on top and spread it out evenly. Place strawberry slices around the edge and in the center or as desired. Enjoy!! 

WATCH HOW TO MAKE THIS NOW