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Strawberry Ripple Almond Cheesecake Recipe - strawberry cheesecake - Strawberry cheesecake: Try this ultimate amazing no-bake recipe with a creamy almond fillin

Strawberry Ripple Almond Cheesecake Recipe

This Strawberry Ripple Almond Cheesecake is a showstopper dessert that's surprisingly easy to make. Combining the sweet tang of strawberries with a rich, creamy almond filling and a naturally sweet date-nut crust, this no-bake cheesecake is perfect for any occasion. It offers a delightful contrast of textures and flavors, making it a truly memorable treat. Each bite of this strawberry cheesecake delivers a burst of fruity goodness and decadent creaminess. The blanched almonds create an incredibl
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Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 10
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.