Frozen Strawberry Cheesecake

As you know from my previous posts, we are taking a new approach to our eating habits. I used to think it was impossible to survive without gluten and sugar, but after a few weeks of eating without, and actually enjoying food more (not to mention I haven't felt this good in years), I wonder why I ever ate these foods. Don't get me wrong, A huge loaf of freshly baked french bread is still hard to resist, and you know me and sugar (I used to eat chocolate between breakfast and lunch..enough said), but after some research and experimenting, I was able to be fully satisfied using healthier alternatives. Not only have I been satisfied, but I have actually been super surprised with how easy it is to make healthier choices. 

This "cheesecake" was adapted from a new blog that is so inspiring! They cook mostly sugar and gluten free, and you would not believe how delicious their recipes look. This cheesecake was so easy to make, and the perfect dessert on a summer's night. The filling is made with greek yogurt, mascarpone cheese (italian cream cheese), and pureed strawberries. It is sweetened with honey, and toned down with some fresh lemon juice. 

The best part is the crust. I don't know about you, but I am a crust person. Put a crusted dessert in front of me, and more often than not I eat one piece normal, and somehow manage to destroy a whole other piece just to get to the crust (guilty). I was slightly skeptical I would miss the graham cracker crust on this one, but let's just say instead of destroying two pieces, I may have made a bigger dent in this crust (I blame it on the baby who shared). It is made with dates, coconut, coconut oil, and nuts. I had almonds and walnuts on hand, but you could really use any mix of nuts you like. It is seriously my new favorite crust, and will be filled with anything and everything I can come up with in the future. So for those of you skeptics out there who think (as I used to) that a dessert must have butter, sugar, and carbs, try this, and you will be changed forever!

Frozen Strawberry Cheesecake

I made mine a day ahead, and had to let it sit our for at least a 1/2 hour to get the icy texture off. If you eat it the same day you will not need to wait that long, but keep in mind the longer it sits out, the creamier it gets. 

adapted from Green Kitchen Stories

For the Crust:

2 cups nuts (I used 1 cup almonds, 1 cup walnuts)

10-12 fresh dates, pitted

2 tablespoons coconut oil

1/4 cup shredded coconut

pinch of salt

For the Filling:

2 cups fresh strawberries (you can use a mix of any berry, I only had strawberries on hand)

juice from 1/2 a lemon (next time I may try using the whole lemon...)

1/2 cup honey

1 cup mascarpone cheese (you could substitute cream cheese)

1 cup full fat Greek yogurt

Topping: 

1 cup fresh summer fruit

I also suspect that some fresh whipped cream would be a wonderful addition 

Grind nuts in a food processor for about 1 minute. Add dates, coconut, coconut oil and salt and pulse until it all comes together. Flatten it out onto the bottom of an 8 to 9 inch tart pan (or a spring form pan). Store in the fridge while you make the filling. 

Blend the berries, lemon juice, and honey in a food processor. In a medium bowl, stir together the mascarpone and yogurt until blended. Stir in the berry mixture, and pour it on top of the crust. Freeze for 1-2 hours, or overnight. If you freeze overnight, make sure and take it out for about a 1/2 hour to soften up a bit. Top with fresh fruit and whipped cream if you prefer.