cheese cake with date paste

Authorali
DifficultyBeginner

Description:
This cake combines my great love: strawberry. It’s an older recipe on the blog and has been a huge reader favorite. One of my favorite things about this cake is that, unlike many raw cheesecakes that have to be treated like ice-box cakes, this one can be kept in the fridge as it has a relatively stable consistency (provided it’s not super hot where you are). So it slices just like an ordinary cheesecake, and for me, it’s totally in the same league as its traditional counterpart.
Cheesecake with date paste
This cake combines my great love: strawberry. It’s an older recipe on the blog and has been a huge reader favorite. It also happens to be one of the simplest no-bake cheesecakes to make. Just blend, freeze, and enjoy. That might explain the love this yummy pretty pink cake has received over the years. One of my favorite things about this cake is that, unlike many raw cheesecakes that have to be treated like ice-box cakes, this one can be kept in the fridge as it has a relatively stable consistency (provided it’s not super hot where you are). So it slices just like an ordinary cheesecake, and for me, it’s totally in the same league as its traditional counterpart.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 Crust:
 ½ cup Mazafati dates
 ½ cup walnuts
 ½ cup macadamia nuts
 ½ cup pecans
 ¼ tsp salt
 Filling:
 1 cup date paste
 3 cups cashews
 2 cups fresh strawberries
 ¼ cup lime juice
 ¾ cup coconut oil
 Garnish:
 Sliced fresh strawberries
 Chopped nuts
 Vanilla cream
 Sliced limes
1

Soak the cashews in a bowl filled with water. Let it soak overnight to become smooth.

2

Use a food processor and blend the ingredients mentioned in the crust list. Blend with high speed so the nuts and dates are chopped and mixed well.

3

Put 3 spoons for mixture in each section of a muffin tin. Press down the mixture to create a firm crust layer.

4

Use the processor again to make the filling mixture. Blend all the ingredients in the Filling section until it gets a smooth consistency. It may take 5 minutes till the filling is ready.

5

Use the spoon to put the filling on top of the crust layer. Three spoons of this mixture will be enough for each layer.

6

Put the cheesecake in the refrigerator and leave it overnight. If you don’t have time, at least let it stay in the freezer for 2 hours. Remove it from the freezer and leave it at room temperature for 10 minutes.

7

The cheesecakes are ready.

Ingredients

 Crust:
 ½ cup Mazafati dates
 ½ cup walnuts
 ½ cup macadamia nuts
 ½ cup pecans
 ¼ tsp salt
 Filling:
 1 cup date paste
 3 cups cashews
 2 cups fresh strawberries
 ¼ cup lime juice
 ¾ cup coconut oil
 Garnish:
 Sliced fresh strawberries
 Chopped nuts
 Vanilla cream
 Sliced limes

Directions

1

Soak the cashews in a bowl filled with water. Let it soak overnight to become smooth.

2

Use a food processor and blend the ingredients mentioned in the crust list. Blend with high speed so the nuts and dates are chopped and mixed well.

3

Put 3 spoons for mixture in each section of a muffin tin. Press down the mixture to create a firm crust layer.

4

Use the processor again to make the filling mixture. Blend all the ingredients in the Filling section until it gets a smooth consistency. It may take 5 minutes till the filling is ready.

5

Use the spoon to put the filling on top of the crust layer. Three spoons of this mixture will be enough for each layer.

6

Put the cheesecake in the refrigerator and leave it overnight. If you don’t have time, at least let it stay in the freezer for 2 hours. Remove it from the freezer and leave it at room temperature for 10 minutes.

7

The cheesecakes are ready.

cheese cake with date paste

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