Frozen Strawberry Cheesecake with Cinnamon and Vanilla

By Chef: Iselin Støylen
Posted: March 27, 2015


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Do you love strawberries?! Here’s an exciting and very attractive recipe for you by chef Iselin of The Uncooked Vegan Kitchen. A healthy version of your regular Strawberry cheesecake that contains no oil and less nuts. Such a ravishing ‘piece-of-cake’, indeed!


«Cheesecake» layer:
  • 3 cups cashews (soaked for about an hour)
  • sweetener of your choice (agave, maple, yaconsirup, coconut sugar, stevia or dates)
  • 1/4 tsp vanilla powder
  • squeeze of lemon juice
  • 2 cups pitted dates, handful dried figs (optional), 1 vanilla bean, pinch of cinnamon
  • strawberries


  1. Start by processing the dates and the other ingredients for the crust
  2. The dough should be quite sticky. Press the dough out in a lined tin and set aside (if the dough sticks to your hands try to dip them in water before pressing out the crust)
  3. For the cheesecake layer add all ingredients to a food processor
  4. You will need to add in about a cup or so of water, just be careful to not add in to much. You want the cream to be smooth, but thick.
  5. Pour about half of the cream over the crust and freeze the cake for at least two hours. Then add on a layer of strawberries and the rest of the cream.
  6. Freeze again for another two hours.
  7. Decorate the cake with fresh strawberries before serving. The cake should be stored in the freezer.