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.

99 Comments

  • Julie Ravn
    This cake looks so delicious! I'm going to try it for my birthday, but I was wondering if it is possible to replace the mascarpone cheese with just another cup of quark or yoghurt? I hope you can help me with this :)
  • ilona
    Hey! Thank You for this gorgeous recipe! Only one small question: can the fresh dates be replaced with something? Unfortunately, it is not possible to get them in Estonia. Thank You in advance for Your reply, guys! Wish You all the best!
      • ilona
        Thank You!
  • Caroline
    I was served this fabulous cheesecake recently and can really recommend it. I will definitely make it myself this coming summer when the berries are ripe here in Tasmania, Australia
  • I am happy to write about your wonderful blog and creative work in my Letter M online newsletter - part of the M the magazine for Kansas City Moms publication. You guys are inspiring.
  • Kristina
    Am eating frozen strawberry cheesecake as I type this... it is absolutely outstanding, nothing less! I have made the slightly different version from your cookbook and I am in love. I can't wait to serve this to my guests tomorrow :) /Kristina.
  • Great decision, you'll have so much fun and imagine all the foods and flavors to sample. We've been traveling the world by boat for almost three years now and it is the most eye opening experience I/we have ever had... worth every moment, even the less beautiful ones :)
  • Hey guys, this cake is absolutely delicious! I made it as a b-day present for my mom and she was really impressed! Check out the pictures: http://indabog.wordpress.com/2013/06/10/frozen-pink-cheesecake/ I love your blog! ; ) x
  • Sarah
    Could one substitute ricotta for the quark?
  • Nicole
    I made this for my son's birthday with a few adaptations: I used two containers of Chobani Kids Wild Berry Greek Yogurt, frozen mixed berries, and a graham cracker crust in a greased 8x8 pan. I just had a taste, and it is so delicious!! Why have I been afraid to try your recipes before now? Although I am not vegetarian, vegan, etc. I identify more and more with your healthy way of eating and am inspired. Your blog is my favorite and am asking for your cookbook for my birthday. Keep doing the wonderful job, thank you for sharing a bit of your life with us. God bless.
  • Christy
    Just made this tonight and it is a wonderful recipe. Thanks so much for sharing. Delicious!
  • This looks so good that I posted it on my Facebook page CookingWithLanny with a link back to your site. Love your site. Thanks.
  • Dear both, Recently I discovered your blog, and I am already a huge fan. For nearly syven years I have not been eating any sugar, therefore I have sticked to fresh fruit for the most times, if if I wanted a sweet treat. However, now I have just made my very first healthy cake, thanks your blog and amazing recepies. Today my sister is returning to Denmark, after she has lived in Brooklyn, New York for one year. I have made the frozen pink cheesecake to her as a surprise, hopefully that will make her feel happy in spite of the fact, she just has left such an amazing city. Thanks so much for this great food blog, and your small daily stories. Summer wishes, Anne,
  • Hi Luise, Thank you! I tried to get coconut oil but I couldn't find it so I ended up using olive oil. I think that the almond-oil ratio was so little that the oil's flavour more or less disappeared. I had to add some water because it was almost impossible to mix everything with the blender I have and because it was frozen, it held up quite well. I used all kind of berries (blue berries, black berries, strawberries & raspberries) for the mix and it was so so delicious. One the best birthday cakes I have ever had and it made me so happy! So thank you :) I am going to try and make your egg salad this weekend.
  • Hi, I want to make this cake for my birthday tomorrow but I wanted to ask if I could use olive oil instead of coconut oil because that's what I have in my pantry but I wondered if the taste would be too strong... I have never tried coconut oil! Thanks!
    • Hi! Happy birthday:-) Normally we recommend baking with olive oil, but in raw food cakes coconut oil is better because it is solid at room temperature and hold the cake together. Since this cake is frozen you could try using olive oil anyway (or butter). Let us know how it turned out! /Luise
  • Nikki
    Oh. my. gosh. A healthy cheesecake without flour, sugar, or butter?! I'm a huge fan of cheesecake but am not of some of the more rich ingredients that go into, so this is just perfect. THank you!!
  • We made this yesterday, and it was totally amazing! I found it hard to get the honey to dissolve when using frozen berries though, so I traded this for maple syrup instead which was awesome aswell! I tell you, noone I served could believe that the crusp was just dates and almonds, they thought it was sugar, oats and butter, you know the usual. Yay !:)
  • Jessica Sandoval
    I made this cake yesterday and offered my husband some and of course he said 'no' (not a dessert person and a meat and potatoes man). He saw me eating tonight and he tried some and said he liked it. That says a WHOLE bunch! He usually just grunts :)
  • Missi
    Hi guys! I can't believe it has taken me so long to make this, but it seemed a good thing to make for my Mum today. I'm thinking about making this recipe for my wedding this summer since it is egg and gluten-free, and won't poison some of my friends. Our wedding is outside, and it will likely be warm! Any idea on how long this would hold up outside of a freezer? -Missi
    • Hi Missi, we would be honored if you made our cake for your wedding! Although I think you might have a problem with it melting away, if you would keep it outside. If it is deep frozen it can probably stay 30-40 minutes outside (if you keep it in the shade), but after that it will probably melt away. Maybe you could put it in some kind of portable ice box? Let us know if you are making it. Good luck with everything! /David & Luise
  • Hjördís
    hello hello, this looks really yummi, I was thinking, I live in Iceland and I dont think we have mascarpone cheese, Well Ive never heard of it, is there something I can use instead, some other cheese we have here in Iceland, and if there is, what kind of cheese is mascarpone cheese ( just so Ill pick the right one) thank you so much for great recipes and the photographs just make it look alot yummier haha .. :) and be save in your trip :) -Hjördís
    • Hi Hjördís, Mascarpone is an italian cheese that is a little bit sweet, with similar consistency as a thick yogurt or a cream cheese. You could use a thick greek yogurt instead (you might want to strain it through a coffee filter or cheese cloth to get rid of some water first) and use a little bit extra honey to sweeten it with. Good luck! /David
  • I am so inspired by your life! Please come to Australia! I would LOVE to show you around the beautiful Sydney! :-) Maria x
  • cheescake. mums. travel plans. double mums. just wanted to share an idea of going to australia. i've had almost 2 years off from the business side of life now. i started with a 6 months plan - 3 months in australia and 3 months in chamonix. simply because i love to ski and i wanted to see the land of oz. it was the best winter ever. then i continued with 6 months building a house on an island in finland (where i originally come from). and off i went to chamonix again, this time for 5 months. then i had a superb summer on the island, this time finishing the house. now i'm finally back in stockholm trying to get used to the vardag and routines after beeing traveling for about 20 months. i stayed at the west coast (WA) mostly, trying to learn to kitesurf. there is even a place called denmark, which actually reminds a lot of the cliffs and shores here in scandinavia. another fun destination was vanuatu, a 4 hour flight from sydney. probably one of the most beautiful and safest places on earth. and they also had the best beef (or happies cows) on earth. go your own path, avoid crowds and food chains. we rented a car and a minivan, which was our home on the road. good luck and keep safe!
  • You can't pass through Southern California without stopping in Los Angeles. While we're known for Hollywood, what we also have is specific neighborhoods dedicated to a specific cuisine, including Koreatown, Thai Town, San Gabriel Valley (referred to as the new Chinatown) and the Southbay (which has tremendous Japanese restaurants). Orange County has Little Saigon. Not that you won't be able to hit all those neighborhoods, but it's almost like eating around the world and not having to take a plane to do so. :)
  • It is the most beautiful thing to share food with your love one. Food always bring family together. Enjoy and treasure every single day.
  • Cajeta
    I am going to try to make that beautiful pink cheesecake! If you are coming to CA, I highly recommend staying in Big Sur for a few days. It is the most beautiful place in CA (to me) to camp or stay in a cabin & hike, walk along the beach, see otters & sea lions. From San Fran head south on Highway 1, Big Sur is between Santa Cruz & San Luis Opisbo. Santa Barbara is pretty sweet too.
  • Really... you couldn't have made a more beautiful cheesecake. This is just stunning and since I'm a cheesecake nut, this is making me incredibly hungry.
  • Wow! I never thought the day would come when I would find a healthy, but delicious looking cheesecake... I can't wait to try this recipe!
  • I envy your plan! And I love your pictures, wonderful! I'm sure your cake was as great too :)
  • This is amazing and different. I love the idea of making crust with almond and dates. Best of all no baking involved. The picture are simply gorgeous. This recipe will stay in my recipe book.
  • This is absolutely gorgeous. Best of luck on your world traveling adventures, and make sure you let the food bloggers of Southern California know when you get out this way! -Laura :)

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