Driving home at 6pm without having to turn my lights on. Pink hibiscus blooming by the sidewalk outside my apartment. Fresh strawberries greeting me in the produce section – red and ripe and recipe-ready. That’s how I know spring is coming.
Happy would be an understatement, I am THRILLED.
It would be a lie to say I’m suffering through frigid winter weather over here. It’s hot as can be and has been for a few weeks now. But wacky Florida weather or not, we can all be happy dancing about sweet, in-season strawberries. And if you’re not happy dancing yet over the berries by themselves, perhaps the CHEESE and CAKE parts will inspire some moves.
DESCRIPTION
No-Bake Strawberry Cheesecake! Made with fresh berries, cashew butter, dates, and an easy almond crust. Creamy, dreamy, and actually pretty healthy…for cake.
INGREDIENTS
CRUST
1 cup (140g) almonds (*)
6-8 (125g) pitted medjool dates
Pinch of salt
STRAWBERRY FILLING
1 1/2 cup (180g) sliced strawberries
6 (100g) pitted medjool dates
3/4 cup (190g) cashew butter (**)
1/3 cup non-dairy milk
1 tbsp lemon juice
1 tsp vanilla extract
Optional: 1 cup (210g) frozen strawberries ((for topping))
INSTRUCTIONS
In a blender or food processor, combine the crust ingredients.
Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.
Line a 6-inch spring form pan with parchment paper on the bottom. Press the crust into the pan.
Chill.
Combine the filling ingredients in a blender and blend on high until smooth and creamy.
Pour on top of the crust.
Pulse the frozen strawberries in the blender until broken up into pebble-sized chunks. Scatter on top of the cake.
Freeze overnight or for at least 8 hours.
Thaw for 5 minutes or so before slicing and eating. Keep in the freezer for up to a week.
Source : https://www.feastingonfruit.com/no-bake-strawberry-cheesecake/
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