Pre-heat oven to 350F. Line a 8x8 or 9x9 cake pan with parchment paper. Set aside.

To make the Vegan Brownie Crust, start by melting the coconut oil and 1 cup of chocolate chips together.

You can melt them in the microwave, at 15 second intervals, always stirring in between.

Add coconut sugar to melted chocolate and coconut oil.

Whisk until combined.

Mash the avocado very well mashed and add it to the batter. I actually like to puree my avocado for this.

Add avocado to the batter. Whisk until combined.

Add vanilla extract and mix.

Add brewed coffee or milk of choice and whisk until smooth.

Combine almond flour, oat flour, cacao powder, baking soda, salt, and espresso powder together.

Add dry ingredients to wet.

Once ingredients are almost completely incorporated, add the remaining 1 cup of chocolate chips to the batter.

Fold with a spatula until just combined.

Pour over prepared pan.

Bake for 20 minutes, or until the brownie looks set, and if you touch its surface with your finger, it will spring back.

Set brownies aside to cool.

You want to start soaking your cashews for about 12 hours. (Note* You can do a quick soaking with some boiling water, leaving your cashews submerged for at least 1-2 hours)

Once cashews have soaked, you can drain them.

Process the freeze dried strawberries to turn them into a very fine powder. Set aside.

Add cashews, coconut oil, coconut milk, maple syrup, lemon juice, and freeze dried strawberries powder to the bowl of a food processor.

Process mixture for a few minutes until smooth.

Add strawberries and fold with a spatula to combine.

Leave sealed coconut milk can in the fridge overnight. When you open the can, open from the bottom, so the water will be concentrated in the bottom and you will be able to easily drain it.

After draining the water, scoop the thickened cream in the bowl of an electric mixer.

Whip on high for a few minutes until you see peaks forming.

You may add powdered sugar if you’d like, but I didn’t see the need.

I have used this pan to make my cheesecakes. And I also had to use large metal rings like you can see in the pictures above because my pan was too small to hold all of the cheesecakes. I could have used cupcake tins as well.

Cut rings in the brownie pan that are the size of the bottom go the pans you choose to assemble your cheesecakes in.

Layer the bottom of the pans with the cut out brownies.

If you aren’t using a silicon pan, I suggest that you cut strips of parchment paper and place 2 crosswise strips in the bottom of the pan, before start layering the brownie crust in. This will facilitate the cheesecake removal from the pan, once chilled. Check pictures above in the post for reference.

Pour some of the vegan strawberry cheesecake filling over brownies.

Place pans in the freezer for a few hours, or overnight.

Once chilled through, you can make the Coconut Whipped cream and pipe over your beautiful cheesecakes, and then finish to decorate them with a fresh strawberry.