halfbakedharvest4.6
Strawberry Ripple Almond Cheesecake
This strawberry cheesecake is a real show stopper!
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●blender
- ●food processor
- ●knife
📝 Preparation Steps
1
1. To make the crust. In the bowl of a food processor, combine the raw almonds, coconut, oats, dates, and pinch of salt. Pulse until finely chopped and easily holds together when squeezed in your hand. Press the base mixture into a 8-inch spring form pan. Place the pan in the freezer.2. To make the filling. In a medium pot, bring the strawberries, honey, and lemon juice to a boil. Boil ⏱️ 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool and then puree in a blender.3. Drain the almonds and add them to the bowl of your food processor with the Almondmilk, coconut oil, and vanilla. Pulse until smooth and creamy. Add 3/4 of the strawberry puree and pulse until combined. Remove the base layer from the freezer and add the almond cream in an even layer. Using a knife, swirl in the remaining strawberry puree. Cover and place in the freezer until firm, ⏱️ 1-2 hours. Remove ⏱️ 10 minutes before serving.
Nutrition Facts
calories
581 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
10 g
sugar Content
35 g
sodium Content
49 mg
protein Content
11 g
carbohydrate Content
51 g
saturated Fat Content
16 g
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