kind eats: frozen strawberry lemon cheesecake
Kind lifer Stephanie posted this recipe for a frozen strawberry lemon cheesecake and it looks delicious...so pretty and fresh-looking! I haven't tried it yet, but it looks like a great summer treat. Fresh strawberries are in season too...yum! The original recipe called for raw honey, but I've substituted agave below:
Check out this recipe for naughty and flirty cookie dough truffles!
Servings: 8
Ingredients
Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt
Filling:
3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. vanilla extract
Topping:
1 cup(s) strawberries
1 tbsp. agave
1/4 cup(s) orange juice
Steps
1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.
2. For the filling, combine cashews, strawberries, coconut oil, agave, lemon juice, and vanilla extract in a food processor orhigh-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.
3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.
4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.
If anyone has made this before or tries it out, let me know how good it is on a scale of 1 to 5 (5 being yummiest!) in the comments below!
What are some of your favorite summer desserts? Share links to the recipes in the comments below, and I may feature them on the homepage of The Kind Life.
More kind recipes:
nic's berry pie
kind chocolate cake!
my husband's "dirt dog"
BBQ tempeh sandwiches topped with multicolor slaw
The health section is proudly sponsored by Kaeng Raeng natural cleanse. Make sure to check out their 3 or 6 day vegan detox programs here:
photo credit: greenthyme.blogspot.com
18 comments
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made this last night. used some maple syrup instead of agave (not as much though) and added one date to the middle layer.
also no agave in top layer and I give this cake 5!
eat when frozen though for sure. Let sit 40 min out of freezer as it says but not longer. -
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I'm having a Vegan Potluck for my 23rd birthday and I'm gonna make this as my birthday cake :) Thanks for the recipe! -
I made this cheesecake and sugarfree vegan raspberry and coconut muffins. They were both very appreciated by vegans and non vegans. I love how easy the cheesecake was to make. -
Love this Cheesecake. Just made it for the third time in a month and everyone I have made this for LOVES it. Tonight I made it with no sweeteners, instead I used about 3 or 4 dates and made Date paste (dates and water) and used that to sweeten the mixture and it is delicious. Give it a try, now it is like dinner!!! -
This cheesecake is delish!! I recently vacationed in Michigan and picked a ton of blueberries so I made a blueberry lemon version and it was SO good! The filling is very creamy and I think it has a much better taste than other cheesecakes I've tasted that are made with tofu. My hubby, who is not vegan, thought it was really good. When we ate it, the topping was still slightly frozen. I think it would be better if it had thawed longer. I will definitely be making this again, maybe strawberry next time!
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I made it for my son and his dad. My son who is 8 years old loved it! He begged for a second piece. His dad was so impressed and as for myself, I've been craving a cool, strawberry dessert and this really hit the spot. I know I'll be making this over and over and over again. This is the the perfect cheesecake: sugar-free, raw, high in plant protein, and decadent. Oh, and it's pretty in pink. So romantic.
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I prepared this last night for my dad's birthday , he l-o-v-e-d- it!
No one could believe is vegan!!!
I'd rate it a 5 :) -
Hi Eve-The cashews give it the cheesecake consistency you're after. What about trying a coconut milk version instead? I found this recipe for you, although I haven't tried it. Maybe you could use the same base and try a filling similar to this. This version is quite high in sugar though so you might want to adjust with a smaller amount of agave. Hope that helps. Good luck!
http://www.food.com/recipe/vegan-cheesecake-109114 -
Excellent recipe! Tried it with our own fresh garden strawberries and the kids loved it.
-Rhiannon - @Happylitlefeet - http://happy-little-feet.blogspot.ca/ -
This looks awesome!!! What can I substitute for the cashews? I'm allergic to cashews and macadamia nuts :(
Would soaked and pureed sunflowers seeds blended with soaked and pureed almonds work? -
Hi Sarah-I'm happy to hear my recipe worked out for you. I make this all the time and you can most certainly substitute the strawberries for other fruit. I've used both raspberries and blueberries before. I try to stick with whatever is in season during the summer. I'll have to try a chocolate version at some point. Thanks for sharing your thoughts! :)
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Made this last night and shared it with my mom and hubby today- we'd would rate it a 4.5. It was pretty darn tasty. I did make a few small changes since I didn't have 3 whole cups of cashews, I subbed almonds in the filling. My spring form pan is a 9" so mine was not quite as pretty as the gorgeous photo. But I really liked the taste and overall consistancy. Might try my hand with other flavors/fruits, great base for "cheesecake"! Thank you~
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This looks so fantastic - saw it somehow on a RSS yesterday and couldn't wait for the site to be up so I could share it on my Pinterest! : ) -
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