Frozen Pink Cheesecake

May 11, 2014
Frozen Pink Cheesecake - With a raw crust, a filling of mascarpone, yogurt, & oodles of berries - it's a wonderfully light dessert

“A friend is one who knows you and loves you just the same”  ~ Elbert Hubbard

Photo Credit: Instagram – @flowersfordreams

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It's been 100 years since Woodrow Wilson signed the proclamation creating Mother's Day on the 2nd Sunday of May.  Today, it's an honor to celebrate mine

To one of two people who have known me at my highest highs, at the deepest lows, and still love me anyway.  There is no one with a spirit as genuinely good, genuinely beautiful, and genuinely kind as hers

Thank you for all you've been to me, but most of all, thank you for being my friend

Happy Mother's Day, you're such a good one I love you more than you know

Frozen Pink Cheesecake - With a raw crust, a filling of mascarpone, yogurt, & oodles of berries - it's a wonderfully light dessert

This evening, as we enjoyed her company over a good game of Scrabble and a glass of wine, pink frozen cheesecake will be close at hand.

With a raw crust, a filling of mascarpone cheese and Greek yogurt, along with lots and lots of berries.  It's not only beautiful to look at but healthy and light for a dessert.  There is no added sugar, dates sweeten the crust, honey in the filling.

Any fruit combination would be wonderful; the entire dessert can be easily be whipped up in the food processor and put away to freeze.

I know I say it often, but this one; this one you need to make.  You really do.

I wish for all the Moms out there the happiest of Mother's Days.  Thank you for who you are and all that you do



~ Adapted from Green Kitchen Stories

Frozen Pink Cheesecake


  • Crust
  • 2 ¼ cups almonds, unsalted
  • 14 large dates, pitted
  • 2 ½ tbsp coconut oil
  • a pinch of fine-grain sea salt

  • Filling
  • 1 cup strawberries (fresh or frozen)
  • ½ cup raspberries (fresh or frozen)
  • 1 medium banana
  • 1 ½ Tbsp lemon juice (or juice from ½ of a lemon)
  • ½ cup honey (or brown rice syrup)
  • 1 cup mascarpone cheese
  • 1 cup Greek yogurt (or cottage cheese)

  • Topping
  • 1 cup fresh fruit
  • a couple of edible flowers, optional


  • Crust
  • Grind the almonds in a food processor for about a minute, or until finely chopped
  • Add the dates, coconut oil and salt to the processor and blend until it all comes together.
  • Flatten the almond mixture on the bottom of an 8" non-stick springform pan
  • Store in the fridge while preparing the filling

  • Filling
  • In a blender (or food processor), add the berries, banana, lemon juice, and honey.
  • Stir together mascarpone cheese, Greek yogurt, and the blended berries in a large bowl.
  • Pour it on top of the crust in the spring pan and put the pan in the freezer for 1-2 hours (you'll want to let it soften a bit before serving)

  • Finish
  • Top the cake with fresh fruit and a couple of flowers (optional)
  • Serve immediately
Serves: 18
Nutrition + Show
Calories 270
Total Fat 16.2g
Carbohydrates 29.7g
Fiber 4.2g
Sugars 23.8g
Protein 6g
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  • Reply Lilli May 11, 2014 at 10:04 pm

    This cake is so pretty! It would be the perfect birthday cake 🙂 Definitely going to save the recipe and give it a try!

    • Reply sexyveggie May 12, 2014 at 3:31 am

      Hi Lilli

      Thank-you so much .. you really won’t be disappointed!


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