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Strawberry Ripple Almond Cheesecake Recipe

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4.3 from 72 reviews

  • Author: Ava
  • Total Time: 25 minutes plus overnight soaking and chilling time
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Strawberry Ripple Almond Cheesecake is a deliciously creamy, no-bake treat featuring a crunchy almond and oat crust, velvety almond-based filling, and vibrant homemade strawberry puree swirled throughout. Sweetened naturally with dates and honey, it offers a refreshing and wholesome dessert perfect for sweet cravings without refined sugars.

Ingredients

Crust

  • 1/2 cup raw almonds
  • 1/2 cup unsweetened coconut
  • 1/4 cup old fashioned oats
  • 1 cup packed dates, pitted
  • pinch of flaky sea salt

Strawberry Puree

  • 4 1/2 cups roughly chopped strawberries
  • 1/2 cup honey (substitute agave or maple syrup for vegan option)
  • juice of 1 lemon
  • pinch of flaky sea salt

Filling

  • 2 cups raw blanched almonds, soaked overnight in water
  • 1 cup Almond Breeze Unsweetened Original Almondmilk
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract

For Serving

  • Fresh strawberries

Instructions

  1. Prepare the crust: In the bowl of a food processor, combine the raw almonds, unsweetened coconut, old fashioned oats, pitted dates, and a pinch of flaky sea salt. Pulse repeatedly until the mixture is finely chopped and holds together well when squeezed by hand. Press this mixture evenly into the base of an 8-inch springform pan to form the crust. Place the pan in the freezer to firm up.
  2. Make the strawberry puree: In a medium saucepan, add the chopped strawberries, honey, and freshly squeezed lemon juice. Bring the mixture to a boil over medium-high heat. Allow it to boil gently for 8 to 10 minutes, stirring occasionally, until the mixture thickens and develops a jam-like consistency. Season with a pinch of flaky sea salt, then transfer it to a blender and puree until smooth. Set aside to cool completely.
  3. Prepare the filling: Drain the soaked almonds and add them to the food processor bowl along with the unsweetened almond milk, coconut oil, and vanilla extract. Blend until the mixture becomes very smooth and creamy. Add three-quarters of the cooled strawberry puree and pulse a few times just to combine and create a marbled effect.
  4. Assemble the cheesecake: Remove the crust from the freezer, and pour the almond cream filling evenly over the base layer. Use a knife or skewer to gently swirl in the remaining strawberry puree to create a ripple pattern. Cover the cheesecake and return it to the freezer. Chill until firm, about 1 to 2 hours.
  5. Serve: Remove the cheesecake from the freezer about 10 minutes before serving to soften slightly for easier slicing. Garnish with fresh strawberries on top for an eye-catching presentation and extra freshness.

Notes

  • Soaking the almonds overnight softens them, making the filling smooth and creamy.
  • Use a springform pan for easy removal of the cheesecake.
  • Substitute honey with agave or maple syrup for a vegan version.
  • Let the cheesecake sit at room temperature for a few minutes before slicing to prevent cracking.
  • This dessert is best kept frozen and consumed within 3 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-ripple-almond-cheesecake-recipe/