Frozen Pink Cheesecake

With a raw crust, a filling of mascarpone, yogurt, & oodles of berries - it's the perfect light dessert

Author: veggiesbycandlelight.com

Prep time: 20 mins

Total time: 20 mins

Serves: 24

Ingredients

Crust:

•2¼ cups almonds, unsalted

•14 large dates (fresh), pitted

•2½ tbsp coconut oil

•a pinch of salt

Filling:

•1 cup fresh (or frozen) strawberries

•½ cup fresh (or frozen) raspberries

•1 medium banana, ripe

•1½ 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)

Instructions

►Grind the almonds in a food processor for about a minute (or until they are 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-inch non-stick spring form. Store in the fridge while the filling is being prepared.

►In a blender, add the berries (or food processor) add the berries, lemon juice and honey. Stir together mascarpone, 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) 

►Top the cake with fresh fruit and a couple of flowers (optional)

►Serve immediately

Notes

Nutritional Data by %:

% Protein: 15

% Carbs: 20

% Fat: 60

Nutrition Information

Serving size: 1/24 Total Recipe Calories: 375 Fat: 28.53 Carbohydrates: 20.41 Sugar: 10.38 Protein: 15.83