Frozen Cheesecake

So I have been using this great app on my phone called Green Kitchen. The makers of this app are wonderful. Due to the fact that I have gone a little vegan, I choose this app to help me create a few recipes that are clean and green.

One of the new recipes that I have tried is the frozen cheesecake. Delicious. I loved it so much I wanted to share it.

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Here’s the recipe!! If you would like to see more recipes check out the Green Kitchen.

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

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.

This is a great summer dessert and taste so good.

Happy blogging!!

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