This summer frozen cheesecake is super easy to make and the perfect dish for entertaining! And with a nut based crust and yoghurt filling you don't have to feel guilty about eating it either. The original recipe is from the amazing duo at Green Kitchen Stories.
Serves 6 people
12 Pitted Dates
2 Tbsp of Coconut Oil
Pinch of Salt
2 Cups of Fresh Raspberries and Strawberries
Juice from ½ a Lemon
½ Cup of Honey
1 Cup of Meredith Dairy Traditional Greek Yoghurt
1 Cup of Mascarpone
1 Cup of Fresh Summer Berries (for Topping)
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, yoghurt 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 drizzle of honey. Serve immediately.