Strawberry Ripple Almond Cheesecake Recipe

Strawberry Ripple Almond Cheesecake Recipe

Enjoy a delightful strawberry cheesecake featuring a nutty almond crust made with oats and dates, swirled with fresh strawberries.

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Prep Time 1 hour hr 45 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs

Servings: 10

Course: Dessert

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1/2 cup raw almonds
• 1/2 cup unsweetened coconut
• 1/4 cup old fashioned oats
• 1 cup packed dates, pitted
• pinch flaky sea salt
• 4 1/2 cups roughly chopped strawberries
• 1/2 cup honey (agave or maple if vegan)
• juice of 1 lemon
• 2 cups raw blanched almonds, soaked overnight in water
• 1 cup Almond Breeze Unsweetened Original Almondmilk

Method

 

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 an 8-inch spring form pan. Place the pan in the freezer for at least 30 minutes.
2. To make the strawberry ripple: In a medium pot, bring the strawberries, honey, and lemon juice to a boil. Boil for 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool completely and then puree in a blender until smooth.
3. Drain the blanched almonds and add them to the bowl of your food processor with the almond milk. Process until smooth and creamy, about 2-3 minutes. Add 3/4 of the strawberry puree and pulse until just combined.
4. Remove the base layer from the freezer and pour the almond cream filling in an even layer over the crust.
5. Using a knife, gently swirl the remaining strawberry puree into the almond cream filling to create a ripple effect.
6. Cover the cheesecake and place it in the freezer until firm, approximately 4-6 hours. Remove from the freezer 10 minutes before serving.

Notes

– Ensure your blanched almonds are well-drained before processing for the smoothest filling.
– For a firmer cheesecake, freeze for an additional hour.
– Adjust honey to your desired sweetness, or use agave/maple syrup for a vegan option.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

This strawberry cheesecake relies on a no-bake method, which simplifies the process significantly while delivering a wonderfully creamy texture. The foundation of the crust is built using raw almonds, unsweetened coconut, and old-fashioned oats, pulsed together until they form a coarse meal. Dates act as the binder, providing natural sweetness and helping the crust hold its shape when pressed into the pan. It’s crucial not to over-process this mixture; you want some texture, not a paste. Chilling the crust firmly before adding the filling ensures it won’t crumble when sliced.

The cheesecake filling is where the trick to raw, soaked almonds comes into play. Soaking the blanched almonds overnight softens them considerably, allowing them to blend into an incredibly smooth and creamy base when combined with almond milk and honey. This process mimics the texture of traditional cream cheese without any dairy. The key to achieving that signature cheesecake richness is to blend these soaked almonds until they are completely smooth, with absolutely no grittiness. A high-powered blender is highly recommended here. The strawberries are incorporated in two ways: some are blended directly into the filling for a uniform pink hue and flavor, while others are reserved for a bright ripple effect. To create the ripple, a portion of the strawberries is blended with honey and lemon juice, forming a concentrated, slightly tart compote. This compote is then swirled into the main filling just before chilling, creating beautiful streaks of strawberry flavor and color throughout the cheesecake. Proper chilling is paramount; the cheesecake needs several hours, ideally overnight, to set completely, allowing the flavors to meld and the texture to firm up to a sliceable consistency.

Troubleshooting

• Failure: Crust is too crumbly. Fix: Ensure you used enough dates to bind the ingredients. If the mixture still seems dry, add another pitted date or a teaspoon of almond milk and pulse again briefly. Press the crust firmly into the pan.
• Failure: Filling is not smooth. Fix: The almonds were likely not soaked long enough or the blender is not powerful enough. For future attempts, ensure a full overnight soak and consider using a high-speed blender. For immediate fix, try blending in smaller batches.
• Failure: Cheesecake is too soft. Fix: Insufficient chilling time is the most common culprit. Allow the cheesecake to chill for at least 6-8 hours, or preferably overnight, until firm. Ensure your refrigerator temperature is set correctly.
• Failure: Strawberry ripple is not distinct. Fix: The strawberry compote might have been too thin, or it was over-swirled into the main filling. Ensure the compote is slightly thickened and swirl it gently with a knife or skewer for defined streaks.

Substitutions

• Crust Nuts: Walnuts or pecans can be used instead of raw almonds for the crust. The flavor profile will change slightly, becoming nuttier.
• Crust Binder: If dates are unavailable, dried figs or prunes can be used, though they may impart a slightly different sweetness and color.
• Sweetener: For the filling, maple syrup or date syrup can replace honey for a vegan option, offering a slightly different flavor nuance.
• Almond Milk: Any unsweetened plant-based milk, such as cashew or oat milk, can be substituted for almond milk in the filling. The creaminess may vary slightly.

Pro tips

• Ensure your blanched almonds are well-drained before processing for the smoothest filling.
• For a firmer cheesecake, freeze for an additional hour.
• Adjust honey to your desired sweetness, or use agave/maple syrup for a vegan option.

Enjoy this exquisite no-bake strawberry cheesecake, a perfect blend of fruity and creamy. Share your creations!

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