This frozen cheesecake revisits the traditional recipe in a lighter version, with no oil and fewer cashews than usual. Its date base, scented with vanilla and cinnamon, contrasts nicely with the tangy freshness of the strawberries tucked between two layers of cream. It needs two spells in the freezer to set perfectly, but the result is well worth the wait. Take it out a few minutes before serving and decorate it with fresh strawberries.
Frozen strawberry cheesecake with cinnamon and vanilla
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Ingredients
For the cheesecake layer
- 390 g cashew nuts, soaked for about 1 hour then drained
- Honey (or coconut sugar, stevia or a few dates), to taste
- 1/4 teaspoon vanilla powder
- A dash of lemon juice
- About 240 ml filtered and hydrogenated water
For the base
- 300 g pitted dates
- A handful of dried figs (optional)
- 1 vanilla pod, split and scraped
- 1 pinch of cinnamon
For assembling
- Fresh strawberries
Method
The base
- Blend the base ingredients in the food processor until you get a sticky paste.
- Press it into the bottom of a tin lined with baking paper, lightly dampening your hands if the paste sticks.
The cream and assembly
- Blend the cheesecake layer ingredients, adding the water gradually, until you get a smooth but thick cream.
- Pour half the cream over the base and place in the freezer for at least 2 hours.
- Arrange a layer of sliced fresh strawberries, then cover with the rest of the cream.
- Return to the freezer for at least 2 hours.
- Decorate with fresh strawberries before serving. Keep the cheesecake in the freezer.
Tip
Add the water little by little as you blend the cream: too much water at once gives a mixture that sets badly in the cold and becomes brittle. Take the cheesecake out 10 to 15 minutes before serving: it then regains the texture of a creamy ice cream and slices cleanly with a knife run under hot water.
For perfect ice cream every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or keeping an eye on it in the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or granita), and within minutes the machine gives you a creamy, smooth texture with no ice crystals. It is the appliance we adopted this summer for our plant-based ice creams.
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FAQ: your questions about the frozen strawberry cheesecake
How do you make a frozen strawberry parfait?
A frozen parfait is a rich cream that is set in the freezer without churning, often in layers. This cheesecake follows the same idea: a thick cashew cream, a layer of fresh strawberries, then another layer of cream, all on a date base. Allow at least 2 hours of setting between each layer so that the strawberries do not sink. For a version in glasses, simply leave out the base and alternate cream and strawberries.
Is strawberry cake vegan?
Not necessarily: most classic strawberry cakes contain butter, eggs, cream or cream cheese. This frozen cheesecake, on the other hand, is entirely plant-based, as the cream is made from cashews blended with water, vanilla and lemon. For a strictly vegan version, simply replace the honey with coconut sugar or a few dates, which the recipe already suggests.
What is the best cheese for making cheesecake?
A classic cheesecake uses a fresh spreadable cheese such as cream cheese, sometimes lightened with ricotta or mascarpone. In a raw version like this one, soaked cashews take its place: 390 g, blended with a dash of lemon to bring back the slight tang of the cheese. Allow at least an hour of soaking for a really smooth cream, longer if your blender is not very powerful.
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