Frozen Pink Cheesecake

Alright, let’s make this official. We have been dreaming, talking, tweeting and planning this. But let us once and for all put it in writing.

In just a couple of months – from 1 October to be specific – we are leaving Sweden for 6 months to travel the world, spend time with our daughter (and each other), get sunburned, blog a lot, eat well, read books and just relaaaax.

I’ll go on six months paid(!) paternity leave and Luise will be on leave of absence. We’ve actually been talking about doing something like this since the first day we met, and when we found out that we were becoming parents we started saving up for it. We are unbelievably happy and grateful that we get the chance to go through with it.

Our travel plans are still very loose, what we know for sure is that we want to spend a couple of months in California. Maybe we’ll start out in San Francisco and then move down to San Diego. After that we might go to South America or Vietnam or maybe we’ll take to Australia… we’ll see how it goes and how Elsa feels about it, and how far we can come before we’ll run out of money. We would love to hear about your traveling tips and do’s and don’ts when traveling with small children.

To celebrate this decision we made ourselves a summer cake.

This is our own very simple version of a cheesecake. No sugar, butter or flour added. And you don’t need an oven to make it (but you do need a freezer). We made the crust sweet and crunchy by using almonds, coconut oil and dates. And kept the filling quite fresh with mascarpone cheese, curd, honey and fresh strawberries and raspberries. I can easily go on and on about how good this cake tasted, but instead I just encourage you to try it for yourselves. Make it on a hot summer day and eat it outside before it melts away.

Frozen Pink Cheesecake

Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt

Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup
quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)

Topping:
1 cup fresh summer fruit and a couple of edible flowers

Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .

Top the cake with fresh fruit and a couple of flowers. Serve immediately.

95 Comments

  • The cake is just beautiful, I'll try it.. I like how you don't put sugar.. and I'm so glad that I discovered your blog..! Cheers from Croatia.. :)
  • Wooooww, I have been dreaming, hoping, wishing you would put up a recepi of a cheesecake! Wooowww!! Going to make this asap! Thank you for making my wish come true! And congratulations with your wish coming true!! xx
  • This looks so good! I can't wait to make it! Perhaps this weekend! Once again, beautiful pictures. I love your blog. I'm so excited for your travel plans. That will be an amazing experience. If you go to California, be sure to visit Big Sur. It's just north of San Fran and it's incredible. No tips on travelling with kids since I only have a dogchild. :)
  • WOW! This looks amazing! Cheesecake is definitely one of my favorite dessert. And to think of a no sugar added one really got me interested. I just found your blog and I have to say that it already goes into my favorites: delicious, healthy, vegetarian recipes, mouth watering pictures in a nice and clean design. Oh, and congrats for your new plans. It sounds wonderful. Look forward to follow you through your bloggin!
  • Sounds like you guys have an amazing adventure ahead! I've been wanting to travel the world with my fiance for awhile now, I can only imagine how great it would be to have 6 whole months to do it! Have a great time! And this cheesecake sounds amazing too, perfect for Summer gatherings.
  • Oh wow, what an amzing opportunity! I would def be celebrating with a cake too!!
  • Reading about your plans almost made me cry. In a good way. A very good way. I read the beginning of the post out loud to my fiance, and he almost teared up too. It's so inspiring, real, being true to yourself and your dreams. We have talked a lot about how to make our life what we love, and how to make those little (and big) dreams come reality. We are truly humbled and wowed by your story. It sounds amazing!! I can't wait to read all about it! Plus the cake is absolutely gorgeous!:)
    • Wow Tiina, we read your comment out loud aswell :) So fun to be inspiring! Hurray for making dreams come true! Thank you so much for your comment! /Luise
  • Oooo very exciting plans! Congrats! If you make your way down to Chile, let me know! I live in Santiago and would be happy to meet up. This cheesecake looks amazing! I love how well your food photographs.....mine never looks that good when I make it!
  • Absolutely GORGEOUS! So very excited for you and hope you have a perfectly splendid time. :-)
  • Such exciting news! Good for you for being empowered to make something like this happen; I can't wait to read all about it on the blog. This cheesecake sounds yummy too.
  • Wow! Your photos are all so beautiful, I could look at them all day. The trip sounds wonderful - I hope it exceeds all your expectations! Georgie Fear
  • This looks so divine! I hope you have the best of times on your travel adventure. I'm a little biased because I live here, but San Francisco is simply the best :)
  • This is just beautiful! How nice to just travel around for a few months, that sounds like so much fun!
  • I love pink so this is going to be one of my favourite cheesecake! :) I support your travel decision. I would do the same if I had the money!!! You are very lucky! I know a couple (English - Norwegian), actually friends who traveled around Europe with their baby with a camper van (I don't know how to say this in English). They had everything in the van except the bathroom so they always stayed in camps during the nights. They had a wonderful journey traveling from North of Europe to the South for about a year.
  • Eileen
    This looks so yummy
  • Alisa
    This cake looks delicious. I'll be making it soon. Good luck with the traveling. My kid needed A LOT of routine in order to sleep at all, so travel was miserable and minimal for the first 2+ years of her life. We just went cabin camping this past weekend (she's almost 2.5). It went really well, and much better than ever before. A small part of me always wished that she could have been one of those sleep anywhere, chilled out babies, but she's awesome enough, that I let it slide :) Mendocino was my favorite place in CA. (What, no east coast? Philly, Yo!)
  • Looks so like a perfect summer treat! Your travel plans sound wonderful and intriguing, best of luck!
  • Alexandra
    Ah, gorgous pictures! Have fun on your trip. There is little else as enriching and fullfilling as being able to see the world!
  • Jennifer L.
    Mmmmm! Cheesecake! I haven't thought about cheesecake in a while! It's usually one of those gluten filled foods I don't eat and don't even consider. I made the pancake cake and took pictures (I left the link in the comments part of the pancake recipe). I loved it! I am certainly looking forward to making this! Hooray for traveling for 6 months! You are both very brave to embark on an adventure like that with a baby. It's lovely here in CA :-). If you spend some time in San Francisco, a day trip to Santa Cruz on Hwy 1 along the ocean would be nice! We definitely don't get such long maternity/paternity leave in any job here in the US. Looking forward to hearing more about the plans.

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