Frozen Pink Cheesecake

This is our own very simple version of a cheesecake. No sugar, butter or flour added. And you don’t need an oven to make it (but you do need a freezer). We made the crust sweet and crunchy by using almonds, coconut oil and dates. And kept the filling quite fresh with mascarpone cheese, curd, honey and fresh strawberries and raspberries. I can easily go on and on about how good this cake tasted, but instead I just encourage you to try it for yourselves. Make it on a hot summer day and eat it outside before it melts away.

Frozen Pink Cheesecake

Crust:

300 g (2 cups) almonds

10-12 fresh dates, pitted

2 tbsp coconut oil

a pinch of salt

Filling:

2 cups fresh (or frozen) raspberries & strawberries

juice from 1/2 lemon

1/2 cup honey

1 cup mascarpone cheese

1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)

Topping: 

1 cup fresh summer fruit and a couple of edible flowers

Directions

Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .

Top the cake with fresh fruit and a couple of flowers. Serve immediately.

Source