This post may contain affiliate links, please see our privacy policy for details.
{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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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!
I’m a nanny and use all of your recipes every single day for the family I work for! We are all obsessed with your amazing flavors. Is there a way to make this ahead of time for a dinner party?? I usually make meals ahead of time for their busy schedules!
Awe, thanks so much for your kind message Megan! I’m so glad you have been enjoying so many recipes! You can make this ahead of time and keep in the freezer until you want to serve. I would remove it about an hour before serving. I hope you love this one! xT
This looks gteat! Except that i don’t like the taste of cooked strawberries. Can I just add the raw strawberries?
Thanks!
HI! I haven’t tested this with raw strawberries, so I am really not sure how that would turn out. If you feel confident in trying it, I would say go for it. Sorry I could not help more. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I get the feeling this is a very low calorie recipe compared to some raw desserts out there. Is it by chance?
Extra bonus points 🙂
Hi Irene! I do not calculate the calories for my dishes, so I do not have the information! So sorry about this. I hope you love this cheesecake though!
Do you use fresh coconut for the base?
I like to use flaked coconut from the bag. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I like strawberry, and automatically i like your post XD
Perfect! Thank you!
Oke this one is awesome. Do you have more any of this ? but with chocolate cake
Thanks!
Oke awesome. can i ask a recipe …. but with chocolate cake
Sorry – I’m new to baking but this looks too pretty not to try! After bringing the water to a boil and adding almonds, do i take it off the heat after that minute? Or boil the whole hour?
Hey Sarah!! Take the water off the heat after you add the almonds and then let it sit. Let me know if you have any other questions. Happy to help! 🙂 Hope you love the cake!
I feel like this post needs some more love. I made this cheesecake for Mother’s Day this past weekend and it was a hit! My mom is a bigtime classic cheesecake fan but she loved this dessert. It takes a bit of time to thaw from the freezer but it is worth the wait! It’s light in taste and texture but the strawberries/sauce add the perfect sweetness. I love how balanced this dessert is. Sure, it’s got sugar, but it’s all non-refined sweeteners, plus it’s packed with healthy fats and protein. I love the healthy, whole-foods approach you took with this dessert. Thanks so much for sharing it!
Wow I am so happy that you and your mom loved this cheesecake, Melanie! Thank you so much!
Great receipe. What I did was to boil all the filling except the almond milk
I put strawberries, blue berries, oats , slivered almonds and the other filling ingredients to boil until jam like as it was suggested. Once was all blended, I put half
of the filling in an already gram cracker crust,placed in the freezer for 2 hours and then the other half. Then froze some more till ready. It should be good.
Wow, sounds like you killed it! So happy it worked well 🙂
honey is not vegan.
Your right! Sorry.
Hi this sounds amazing, as usual!!! Plan on making this soon, maybe this weekend, since the strawberries are now out!!! One question: Does this cake have to be stored in the freezer, or can it be stored in the fridge after it has set?
Thanx
By the way, all your recipes look sooo fabulous!!!
Hey Helen! I do recommend keeping this in the freezer and then allowing it to soften on the counter for 15 minutes before serving. I have found keeping it in the fridge leaves the cake just a little too soft. Let me know if you have questions. Hope you love this!
This is briliant idea. I never thinking to make this. lol
This is great for honey moon I think 😀
Now you can make it (: Hope you love it thank you!
Wow tasty and delicious, I like Cheese Cake
Thank you!
sweeettttttt pic
Thank you
omg, thank you, thank you, thank you!! i absolutely adore strawberries – the cheesecake is gorgeous! i can’t wait to try it. and thank you for a recipe i don’t have to make any substitutions for – so happy that it’s gluten/dairy-free and vegan 😀
Ah yes!! Love when no subs are needed! Hope you love it Emily!
This sounds so delicious! I hope I can make it soon. Yum!!
I hope so too! Thanks Celeste!