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{This post is sponsored by Blue Diamond Almond Breeze Almondmilk!}
Strawberry season is back!
Last week I picked up some of the prettiest strawberries and I’ve been eating and baking with them non-stop ever since. They taste like candy and I could not be happier for their sweet return…as if this strawberry coconut carrot cake and these pop-tarts didn’t already give you that idea. Like I said, a little bit excited about strawberry season, and the fact that this is just the beginning of all the berries yet to come! Now, if only it would stop snowing here. Hmmmm.
Anyway, I have been waiting to share this cake with you guys for a while now. It took some time to perfect, but I am so happy to have it ready just in time for Easter this Sunday. It will the make the perfect sweet dessert that pretty much everyone will enjoy.
Here are the facts, this cake is vegan, gluten-free, and dairy free. I know, I know, but promise this frozen cake is all things delicious, so very creamy, and filled with amazing almond and strawberry flavors.
For a while now, I’ve been wanting to include a few more vegan friendly desserts on the blog. Coincidentally, I recently received some requests for vegan desserts from some of you as well. And since I aim to please, I created this Strawberry Ripple Almond Cheesecake, and I could not be happier. And this is coming from someone who loves to bake with butter, eggs and of course…chocolate. But I really love this cake…with all of its pretty colors and major creaminess, especially the creaminess!
OK, so let me break this cake down for us all, layer by layer.
The base of the cake is made up of raw almonds, coconut, oats, and dates. The dates act like a glue and hold everything together. Plus, they’re my all time favorite healthy baking staple, I love dates.
While the base is delicious, it’s really the “cheesecake” like filling that’s my favorite. I used almonds along with Almond Breeze Almondmilk to create a super creamy filling that’s very similar to that of a cheesecake. I used a touch of lemon and vanilla for flavor, and then swirled some homemade honey strawberry sauce throughout.
I like to keep the cake in the freezer, removing it just a few minutes before serving to let it soften a bit. I also like to reserve a tablespoon or so of the strawberry sauce for serving. Then to create a nice finish, I drizzle a little honey over top and add fresh strawberries for extra sweetness. <–do this, it makes for a really pretty presentation.
This cake is great not only for the fact that it’s healthy, high in protein, full of antioxidants and fiber, and vegan…but it’s also easy to make and can be made completely in advance. My one tip is to try to remember to soak your almonds overnight in water. Soaking the almonds helps them to blend up easily and become super creamy and delicious. If you forget to soak the almonds overnight, bring a pot of water to a boil add the almonds and let them soak for one hour, then drain. This works really well too!
And lastly, with summer fruit season right around the corner, feel free to swap the strawberries with any other berry. Raspberries, blueberries or even stone fruits would be great to use here too! So you see, this is basically just an all around perfect cake for now through summer. And major bonus points that it’s also healthy enough for breakfast…I mean there’s even oats in here. Score!
Strawberry Ripple Almond Cheesecake
Servings: 8 servings
Calories Per Serving: 581 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 Cheesecake Filling
- 4 1/2 cups roughly chopped strawberries
- 1/2 cup honey (agave or maple if vegan)
- juice of 1 lemon
- 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
- fresh strawberries for serving
Instructions
- 1. To make the crust. In the bowl of a food processor, combine the raw almonds, coconut, oats, dates, and pinch of salt. Pulse until finely chopped and easily holds together when squeezed in your hand. Press the base mixture into a 8-inch spring form pan. Place the pan in the freezer.2. To make the filling. In a medium pot, bring the strawberries, honey, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool and then puree in a blender.3. Drain the almonds and add them to the bowl of your food processor with the Almondmilk, coconut oil, and vanilla. Pulse until smooth and creamy. Add 3/4 of the strawberry puree and pulse until combined. Remove the base layer from the freezer and add the almond cream in an even layer. Using a knife, swirl in the remaining strawberry puree. Cover and place in the freezer until firm, 1-2 hours. Remove 10 minutes before serving.
Love those magical strawberry swirls.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk, thank you for supporting the brands that keep Half Baked Harvest cooking!
Such a brilliant option for people who can’t have dairy. YUM!
So happy you like it, thank you Joanne!
I boiled the almonds and let them set for an hour. The brown skins are coming off. Should I remove these before I put in food processor?
Hi Nancy! You dont have to remove the skins, but the cheesecake will be just a little smoother if you do remove them. Either way it’s going to be great! Hope you love the cake and happy Easter!
If they taste 1/2 as good as they look I am going to be impressed.
Haha, thank you!
Wow, this cake looks like a piece of heaven! I’m going to try the recipe for sure, my kid would love it!
So happy you like it! Hope it goes well and you both enjoy (:
I love baking with almond milk! These are some amazing flavors here.
Its the best, thanks Jennifer!
For my family’s Easter get-together, someone always likes to make a strawberry cake for dessert. I personally try to make plant-based dishes and I love that you have provided an option that might just be decadent enough to win over my picky family.
Standard raw cheesecake tastes a little nutty but with all of the strawberries in this cheesecake, I think that would help disguise the nuttiness and just be a sweet treat. I appreciate you making a dessert with a vegan option!
I love my plant based dishes too! So happy you like the vegan option Melanie, hope you have an amazing Easter!
It looks so nice! It would be perfect for Easter.
Thank you Adrien!
This looks so crazy good! Would be the perfect Easter dessert
Hope you get to make it Matt! Thanks!
So the cheesecake looks amazing, but THAT CRUST! So delicious. Like I’d eat it on its own.
Ah thank you so much Sarah!
The most beautiful cheesecake EVER!!!! LOVE!
Ah your too nice! Thank you Alice!
This is actually perfect. LOVE Almond Breeze!
Agreed! Its the best, thanks Jennifer!
Literally drinking that almondmilk in my coffee right now and wishing it would somehow turn into this magical cheesecake instead. Gorgeous, Tieghan!
Haha, wouldn’t that be amazing!
I love that strawberry ripple, this is the prettiest spring dessert! 🙂
Awh, thanks so much Laura!
Hi Tieghan,
This looks incredible!! Quick question, I’m not a big fan of shredded coconut… I think it has to be a texture thing because I love coconut milk and oil 🙂 Any suggestions for substitutions with the crust? Can I leave it out?
Thanks!!
Hi Libby! You really can’t tell it is shredded coconut because it is ground up, but you can leave it out if you’d like. Hope you love this! 🙂 Happy Easter!
So happy to see beautiful strawberries again at the market Tieghan! This cheesecake looks so pretty and sounds just delicious. Love that swirled in strawberry puree!
Right! Favorite time of the year when they come back out!
So happy you like it, thank you!