Go Back
+ servings

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