© 2010 Green Kitchen Stories Frozen_cheesecake_2

Frozen Pink Cheesecake

Alright, let’s make this official. We have been dreaming, talking, tweeting and planning this. But let us once and for all put it in writing.

In just a couple of months – from 1 October to be specific – we are leaving Sweden for 6 months to travel the world, spend time with our daughter (and each other), get sunburned, blog a lot, eat well, read books and just relaaaax.

I’ll go on six months paid(!) paternity leave and Luise will be on leave of absence. We’ve actually been talking about doing something like this since the first day we met, and when we found out that we were becoming parents we started saving up for it. We are unbelievably happy and grateful that we get the chance to go through with it.

Our travel plans are still very loose, what we know for sure is that we want to spend a couple of months in California. Maybe we’ll start out in San Francisco and then move down to San Diego. After that we might go to South America or Vietnam or maybe we’ll take to Australia… we’ll see how it goes and how Elsa feels about it, and how far we can come before we’ll run out of money. We would love to hear about your traveling tips and do’s and don’ts when traveling with small children.

To celebrate this decision we made ourselves a summer cake.

This is our own very simple version of a cheesecake. No sugar, butter or flour added. And you don’t need an oven to make it (but you do need a freezer). We made the crust sweet and crunchy by using almonds, coconut oil and dates. And kept the filling quite fresh with mascarpone cheese, curd, honey and fresh strawberries and raspberries. I can easily go on and on about how good this cake tasted, but instead I just encourage you to try it for yourselves. Make it on a hot summer day and eat it outside before it melts away.

Frozen Pink Cheesecake

300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt

2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup
quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)

1 cup fresh summer fruit and a couple of edible flowers

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, curd 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 couple of flowers. Serve immediately.


  1. Jennifer L.
    Posted 2 Jun ’10 at 01:54 | #

    Mmmmm! Cheesecake! I haven’t thought about cheesecake in a while! It’s usually one of those gluten filled foods I don’t eat and don’t even consider. I made the pancake cake and took pictures (I left the link in the comments part of the pancake recipe). I loved it! I am certainly looking forward to making this!

    Hooray for traveling for 6 months! You are both very brave to embark on an adventure like that with a baby. It’s lovely here in CA :-). If you spend some time in San Francisco, a day trip to Santa Cruz on Hwy 1 along the ocean would be nice! We definitely don’t get such long maternity/paternity leave in any job here in the US.

    Looking forward to hearing more about the plans.

  2. Alexandra
    Posted 2 Jun ’10 at 02:45 | #

    Ah, gorgous pictures! Have fun on your trip. There is little else as enriching and fullfilling as being able to see the world!

  3. Posted 2 Jun ’10 at 02:52 | #

    Looks so like a perfect summer treat! Your travel plans sound wonderful and intriguing, best of luck!

  4. Alisa
    Posted 2 Jun ’10 at 02:58 | #

    This cake looks delicious. I’ll be making it soon. Good luck with the traveling. My kid needed A LOT of routine in order to sleep at all, so travel was miserable and minimal for the first 2+ years of her life. We just went cabin camping this past weekend (she’s almost 2.5). It went really well, and much better than ever before. A small part of me always wished that she could have been one of those sleep anywhere, chilled out babies, but she’s awesome enough, that I let it slide :) Mendocino was my favorite place in CA. (What, no east coast? Philly, Yo!)

  5. Eileen
    Posted 2 Jun ’10 at 03:17 | #

    This looks so yummy

  6. Posted 2 Jun ’10 at 09:04 | #

    I love pink so this is going to be one of my favourite cheesecake! :)
    I support your travel decision. I would do the same if I had the money!!! You are very lucky!

    I know a couple (English – Norwegian), actually friends who traveled around Europe with their baby with a camper van (I don’t know how to say this in English). They had everything in the van except the bathroom so they always stayed in camps during the nights. They had a wonderful journey traveling from North of Europe to the South for about a year.

  7. Posted 2 Jun ’10 at 10:42 | #

    This is just beautiful! How nice to just travel around for a few months, that sounds like so much fun!

  8. Posted 2 Jun ’10 at 16:05 | #

    This looks so divine!
    I hope you have the best of times on your travel adventure. I’m a little biased because I live here, but San Francisco is simply the best :)

  9. Posted 2 Jun ’10 at 16:06 | #

    Wow! Your photos are all so beautiful, I could look at them all day. The trip sounds wonderful – I hope it exceeds all your expectations!

    Georgie Fear

  10. Posted 2 Jun ’10 at 16:07 | #

    Such exciting news! Good for you for being empowered to make something like this happen; I can’t wait to read all about it on the blog. This cheesecake sounds yummy too.

  11. Posted 2 Jun ’10 at 19:07 | #

    Absolutely GORGEOUS! So very excited for you and hope you have a perfectly splendid time. :-)

  12. Posted 2 Jun ’10 at 19:59 | #

    Oooo very exciting plans! Congrats! If you make your way down to Chile, let me know! I live in Santiago and would be happy to meet up.

    This cheesecake looks amazing! I love how well your food photographs…..mine never looks that good when I make it!

  13. Posted 2 Jun ’10 at 20:11 | #

    Reading about your plans almost made me cry. In a good way. A very good way. I read the beginning of the post out loud to my fiance, and he almost teared up too. It’s so inspiring, real, being true to yourself and your dreams. We have talked a lot about how to make our life what we love, and how to make those little (and big) dreams come reality. We are truly humbled and wowed by your story. It sounds amazing!! I can’t wait to read all about it! Plus the cake is absolutely gorgeous!:)

    • Posted 10 Jun ’10 at 23:46 | #

      Wow Tiina, we read your comment out loud aswell :) So fun to be inspiring! Hurray for making dreams come true! Thank you so much for your comment!

  14. Posted 2 Jun ’10 at 21:04 | #

    Oh wow, what an amzing opportunity! I would def be celebrating with a cake too!!

  15. Posted 2 Jun ’10 at 22:45 | #

    Sounds like you guys have an amazing adventure ahead! I’ve been wanting to travel the world with my fiance for awhile now, I can only imagine how great it would be to have 6 whole months to do it! Have a great time! And this cheesecake sounds amazing too, perfect for Summer gatherings.

  16. Posted 3 Jun ’10 at 16:07 | #

    WOW! This looks amazing! Cheesecake is definitely one of my favorite dessert. And to think of a no sugar added one really got me interested. I just found your blog and I have to say that it already goes into my favorites: delicious, healthy, vegetarian recipes, mouth watering pictures in a nice and clean design.

    Oh, and congrats for your new plans. It sounds wonderful. Look forward to follow you through your bloggin!

  17. Posted 3 Jun ’10 at 20:37 | #

    This looks divine!

  18. Posted 3 Jun ’10 at 20:56 | #

    This looks so good! I can’t wait to make it! Perhaps this weekend! Once again, beautiful pictures. I love your blog.

    I’m so excited for your travel plans. That will be an amazing experience. If you go to California, be sure to visit Big Sur. It’s just north of San Fran and it’s incredible. No tips on travelling with kids since I only have a dogchild. :)

  19. Posted 4 Jun ’10 at 08:32 | #

    Wooooww, I have been dreaming, hoping, wishing you would put up a recepi of a cheesecake! Wooowww!! Going to make this asap!

    Thank you for making my wish come true!
    And congratulations with your wish coming true!!

  20. Posted 4 Jun ’10 at 08:37 | #

    The cake is just beautiful, I’ll try it.. I like how you don’t put sugar.. and I’m so glad that I discovered your blog..! Cheers from Croatia.. :)

  21. Posted 4 Jun ’10 at 21:17 | #

    Um, your photography and your food is the most beautiful thing I have ever seen. Seriously. Jaw. Droppingly. Gorgeous. And this cheesecake looks SO delicious. I’m torn between hungry and jealous, now. I want your food styling skills and your food! :D

    Jax x

  22. Posted 6 Jun ’10 at 03:33 | #

    What a wonderful cake and what a wonderful vacation plan. You should definitely come to San Francisco. I live an hour and a half south of SF, in a beach town called Santa Cruz. Let me know when you are in town and my husband can take you surfing and I can take you and your wife to my favorite restaurant. Then you should drive down big sur and stop at the spas and hotels to eat. You’ll love California!

  23. Posted 7 Jun ’10 at 17:08 | #

    Such a beautiful take on cheesecake! And I am so excited for you as you take your 6 month break (well deserved, I’m sure). You’re so lucky to have paid paternity leave for so long – one of the things Sweden gets so right is its parental rights! Lovely! Hope you do start your sojourn in SF – let me know, I’m in the Bay Area! There’s much to see and eat here.

  24. Posted 8 Jun ’10 at 07:56 | #

    The light in your photos is just exquisite. I’m intrigued by this recipe and will definitely keep it in mind for the (hopefully) warm months ahead. What an amazing country that grants you such a long leave. As you probably know, most fathers in the US get a few days off at best. If you come to Seattle (and you should!) I’d love to meet you guys!

    • Posted 11 Jun ’10 at 00:58 | #

      Hi Dana, It’s true that Sweden is amazing when it comes to these things, and we are truly thankful. It sort of makes it worthwhile living in this cold and dark part of the world…
      If we should decide to go to Seattle we might just give you a call. We can bake you a treat if you cook us dinner ;)

  25. Posted 8 Jun ’10 at 10:35 | #

    How beautiful – it looks so delicate! I must try a frozen cheesecake.

    My mum took me on several trips like that when I was little – some of the best times of both our lives. Go for it!

    • Posted 10 Jun ’10 at 23:30 | #

      Thanks, it is really delicate! Sounds like you had a wonderful time with your mom, amazing!!

  26. Posted 8 Jun ’10 at 22:15 | #

    YAY for California! My favorite places include: Yountville (next to Napa, so great vineyards and wineries! Stayed here and LOVED it http://www.maisonfleurienapa.com/), the Big Sur Coast, Monterey (and the really awesome aquarium!), Yosemite National Park (awesome camping! Check out Camp 4 inside the park…), and then we used to live in San Diego so we have a ton of favorite places there like Balboa Park, Coronado Island, Wild Animal Park, San Diego Zoo, etc., etc., etc. HAVE FUN!!! P.S. LOVE your blog!!!

  27. Posted 10 Jun ’10 at 00:58 | #

    This looks lovely! What a great sugar free dessert.
    Enjoy your trip!

  28. Posted 10 Jun ’10 at 17:00 | #

    The cheesecake looks beautiful and I know you all will have such fun traveling!

  29. Posted 10 Jun ’10 at 18:38 | #

    The cake looks delish!!

  30. Posted 10 Jun ’10 at 23:53 | #

    OMG! Can’t wait to leave for CA now! With all those incredible and amazing ideas for places to see, visit, stay and of course eat!!! ;)
    THANK YOU ALL so much, we are really happy for all your comments and friendly invitations!

  31. Posted 11 Jun ’10 at 16:51 | #

    This is absolutely gorgeous. Best of luck on your world traveling adventures, and make sure you let the food bloggers of Southern California know when you get out this way!
    -Laura :)

  32. Posted 11 Jun ’10 at 21:53 | #

    This is amazing and different. I love the idea of making crust with almond and dates. Best of all no baking involved. The picture are simply gorgeous. This recipe will stay in my recipe book.

  33. Posted 14 Jun ’10 at 05:25 | #

    I envy your plan! And I love your pictures, wonderful! I’m sure your cake was as great too :)

  34. Posted 19 Jun ’10 at 22:08 | #

    Wow! I never thought the day would come when I would find a healthy, but delicious looking cheesecake… I can’t wait to try this recipe!

  35. Posted 21 Jun ’10 at 18:07 | #

    Really… you couldn’t have made a more beautiful cheesecake. This is just stunning and since I’m a cheesecake nut, this is making me incredibly hungry.

  36. Cajeta
    Posted 21 Jul ’10 at 00:50 | #

    I am going to try to make that beautiful pink cheesecake!
    If you are coming to CA, I highly recommend staying in Big Sur for a few days. It is the most beautiful place in CA (to me) to camp or stay in a cabin & hike, walk along the beach, see otters & sea lions. From San Fran head south on Highway 1, Big Sur is between Santa Cruz & San Luis Opisbo. Santa Barbara is pretty sweet too.

  37. Posted 30 Jul ’10 at 13:31 | #

    It is the most beautiful thing to share food with your love one. Food always bring family together. Enjoy and treasure every single day.

  38. Posted 3 Aug ’10 at 01:12 | #

    You can’t pass through Southern California without stopping in Los Angeles. While we’re known for Hollywood, what we also have is specific neighborhoods dedicated to a specific cuisine, including Koreatown, Thai Town, San Gabriel Valley (referred to as the new Chinatown) and the Southbay (which has tremendous Japanese restaurants). Orange County has Little Saigon. Not that you won’t be able to hit all those neighborhoods, but it’s almost like eating around the world and not having to take a plane to do so. :)

  39. Posted 31 Aug ’10 at 10:28 | #

    cheescake. mums.
    travel plans. double mums.
    just wanted to share an idea of going to australia.
    i’ve had almost 2 years off from the business side of life now. i started with a 6 months plan – 3 months in australia and 3 months in chamonix. simply because i love to ski and i wanted to see the land of oz. it was the best winter ever. then i continued with 6 months building a house on an island in finland (where i originally come from). and off i went to chamonix again, this time for 5 months. then i had a superb summer on the island, this time finishing the house. now i’m finally back in stockholm trying to get used to the vardag and routines after beeing traveling for about 20 months.
    i stayed at the west coast (WA) mostly, trying to learn to kitesurf. there is even a place called denmark, which actually reminds a lot of the cliffs and shores here in scandinavia. another fun destination was vanuatu, a 4 hour flight from sydney. probably one of the most beautiful and safest places on earth. and they also had the best beef (or happies cows) on earth.
    go your own path, avoid crowds and food chains. we rented a car and a minivan, which was our home on the road.
    good luck and keep safe!

  40. Posted 28 Sep ’10 at 22:13 | #

    I am so inspired by your life! Please come to Australia! I would LOVE to show you around the beautiful Sydney! :-) Maria x

  41. Hjördís
    Posted 15 Nov ’10 at 21:37 | #

    hello hello,
    this looks really yummi,
    I was thinking, I live in Iceland and I dont think we have mascarpone cheese, Well Ive never heard of it,
    is there something I can use instead, some other cheese we have here in Iceland,
    and if there is, what kind of cheese is mascarpone cheese ( just so Ill pick the right one)

    thank you so much for great recipes and the photographs just make it look alot yummier haha .. :)
    and be save in your trip :)


    • Posted 15 Nov ’10 at 22:53 | #

      Hi Hjördís,
      Mascarpone is an italian cheese that is a little bit sweet, with similar consistency as a thick yogurt or a cream cheese.
      You could use a thick greek yogurt instead (you might want to strain it through a coffee filter or cheese cloth to get rid of some water first) and use a little bit extra honey to sweeten it with.
      Good luck!

  42. Missi
    Posted 8 May ’11 at 22:56 | #

    Hi guys! I can’t believe it has taken me so long to make this, but it seemed a good thing to make for my Mum today.

    I’m thinking about making this recipe for my wedding this summer since it is egg and gluten-free, and won’t poison some of my friends. Our wedding is outside, and it will likely be warm! Any idea on how long this would hold up outside of a freezer?


    • Posted 9 May ’11 at 23:24 | #

      Hi Missi, we would be honored if you made our cake for your wedding! Although I think you might have a problem with it melting away, if you would keep it outside. If it is deep frozen it can probably stay 30-40 minutes outside (if you keep it in the shade), but after that it will probably melt away. Maybe you could put it in some kind of portable ice box?
      Let us know if you are making it. Good luck with everything!
      /David & Luise

  43. Jessica Sandoval
    Posted 2 Jun ’11 at 04:29 | #

    I made this cake yesterday and offered my husband some and of course he said ‘no’ (not a dessert person and a meat and potatoes man). He saw me eating tonight and he tried some and said he liked it. That says a WHOLE bunch! He usually just grunts :)

  44. Posted 30 Oct ’11 at 10:20 | #

    We made this yesterday, and it was totally amazing! I found it hard to get the honey to dissolve when using frozen berries though, so I traded this for maple syrup instead which was awesome aswell!

    I tell you, noone I served could believe that the crusp was just dates and almonds, they thought it was sugar, oats and butter, you know the usual. Yay !:)

  45. Posted 23 Mar ’12 at 01:30 | #


  46. Nikki
    Posted 29 Mar ’12 at 08:15 | #

    Oh. my. gosh. A healthy cheesecake without flour, sugar, or butter?! I’m a huge fan of cheesecake but am not of some of the more rich ingredients that go into, so this is just perfect. THank you!!

  47. Posted 16 Apr ’12 at 13:15 | #


    I want to make this cake for my birthday tomorrow but I wanted to ask if I could use olive oil instead of coconut oil because that’s what I have in my pantry but I wondered if the taste would be too strong… I have never tried coconut oil!


    • Posted 16 Apr ’12 at 20:02 | #

      Happy birthday:-)

      Normally we recommend baking with olive oil, but in raw food cakes coconut oil is better because it is solid at room temperature and hold the cake together. Since this cake is frozen you could try using olive oil anyway (or butter). Let us know how it turned out!

  48. Posted 20 Apr ’12 at 12:04 | #

    Hi Luise,

    Thank you! I tried to get coconut oil but I couldn’t find it so I ended up using olive oil. I think that the almond-oil ratio was so little that the oil’s flavour more or less disappeared. I had to add some water because it was almost impossible to mix everything with the blender I have and because it was frozen, it held up quite well.

    I used all kind of berries (blue berries, black berries, strawberries & raspberries) for the mix and it was so so delicious. One the best birthday cakes I have ever had and it made me so happy! So thank you :)

    I am going to try and make your egg salad this weekend.

  49. Posted 25 Jul ’12 at 14:35 | #

    Dear both,
    Recently I discovered your blog, and I am already a huge fan. For nearly syven years I have not been eating any sugar, therefore I have sticked to fresh fruit for the most times, if if I wanted a sweet treat. However, now I have just made my very first healthy cake, thanks your blog and amazing recepies. Today my sister is returning to Denmark, after she has lived in Brooklyn, New York for one year. I have made the frozen pink cheesecake to her as a surprise, hopefully that will make her feel happy in spite of the fact, she just has left such an amazing city. Thanks so much for this great food blog, and your small daily stories.

    Summer wishes,

  50. Posted 9 Aug ’12 at 19:33 | #

    This looks so good that I posted it on my Facebook page CookingWithLanny with a link back to your site. Love your site. Thanks.

  51. Christy
    Posted 24 Aug ’12 at 13:13 | #

    Just made this tonight and it is a wonderful recipe. Thanks so much for sharing. Delicious!

  52. Nicole
    Posted 28 May ’13 at 13:04 | #

    I made this for my son’s birthday with a few adaptations: I used two containers of Chobani Kids Wild Berry Greek Yogurt, frozen mixed berries, and a graham cracker crust in a greased 8×8 pan. I just had a taste, and it is so delicious!!

    Why have I been afraid to try your recipes before now? Although I am not vegetarian, vegan, etc. I identify more and more with your healthy way of eating and am inspired. Your blog is my favorite and am asking for your cookbook for my birthday. Keep doing the wonderful job, thank you for sharing a bit of your life with us. God bless.

  53. Sarah
    Posted 2 Jun ’13 at 04:10 | #

    Could one substitute ricotta for the quark?

  54. Posted 11 Jun ’13 at 01:05 | #

    Hey guys,
    this cake is absolutely delicious! I made it as a b-day present for my mom and she was really impressed! Check out the pictures: http://indabog.wordpress.com/2013/06/10/frozen-pink-cheesecake/
    I love your blog! ; ) x

  55. Posted 23 Jun ’13 at 21:30 | #

    Great decision, you’ll have so much fun and imagine all the foods and flavors to sample. We’ve been traveling the world by boat for almost three years now and it is the most eye opening experience I/we have ever had… worth every moment, even the less beautiful ones :)

  56. Kristina
    Posted 20 Jul ’13 at 21:23 | #

    Am eating frozen strawberry cheesecake as I type this… it is absolutely outstanding, nothing less! I have made the slightly different version from your cookbook and I am in love. I can’t wait to serve this to my guests tomorrow :)


  57. Posted 26 Jul ’13 at 20:37 | #

    I am happy to write about your wonderful blog and creative work in my Letter M online newsletter – part of the M the magazine for Kansas City Moms publication. You guys are inspiring.

  58. Caroline
    Posted 14 Oct ’13 at 11:47 | #

    I was served this fabulous cheesecake recently and can really recommend it. I will definitely make it myself this coming summer when the berries are ripe here in Tasmania, Australia

  59. ilona
    Posted 8 Nov ’13 at 13:34 | #

    Hey! Thank You for this gorgeous recipe! Only one small question: can the fresh dates be replaced with something? Unfortunately, it is not possible to get them in Estonia. Thank You in advance for Your reply, guys! Wish You all the best!

    • Posted 8 Nov ’13 at 22:57 | #

      Hi Ilona,
      Yes, you can use soaked dried figs, prunes or raisins.
      Happy baking

      • ilona
        Posted 10 Nov ’13 at 14:32 | #

        Thank You!

  60. Julie Ravn
    Posted 16 Nov ’13 at 18:37 | #

    This cake looks so delicious! I’m going to try it for my birthday, but I was wondering if it is possible to replace the mascarpone cheese with just another cup of quark or yoghurt? I hope you can help me with this :)

  61. Stine Brink
    Posted 27 Dec ’13 at 19:11 | #

    I served this cake for my birthday this summer.
    I have found out since, that dairy products and me ain’t a good combination ..
    Have you ever tried to make it vegan? If so, how did you do it?

  62. Posted 4 Apr ’14 at 09:32 | #

    Do you think I can use two cups ricotta instead of one cup mascarpone and one cup quark?

    • Posted 4 Apr ’14 at 09:39 | #

      Hi Lisa, yes you can. I would probably add a little extra lemon, to balance the flavors. /David

  63. Moïra
    Posted 29 Apr ’14 at 10:22 | #

    I am so happy to have discovered your book last week, it is full of inspiring recipes and this will be the first one for me to try!
    Just one question.. in the slightly different version as described in the book you also used hemp seeds for the crust.. should they be peeled or unpeeled?

    • Posted 29 Apr ’14 at 11:28 | #

      Hi Moïra, thank you for your comment. We use shelled/peeled hemp seeds in the crust. /David

  64. Posted 7 May ’14 at 03:37 | #

    Wow – the picture looks amazing – and I love that the recipe is so healthy too. When I clicked on the picture on Pinterest – I had no idea that you are fellow Swedes. I’m a Swede – living in California. Don’t know if you went on your trip yet, but if not – enjoy! I took my American husband and two kids back to Sweden (Kyrkhult, Blekinge) for a couple of years.

    I will definitely check out your website for more stuff. I just recently started my own website/blog Annika’s Kitchen – http://annikaskitchen.com/. Love everything about food.

  65. Siobhan
    Posted 26 May ’14 at 19:49 | #

    This sounds divine! Any suggestions on how to make a vegan cheesecake? Could I substitute the curd and the mascarpone cheese with tofu? Or cashew cream?? Also, would olive oil work instead of coconut oil for the base? Sorry…I have the most particular dietary requirements!

  66. Avrutina
    Posted 16 Jun ’14 at 13:04 | #

    I have a question. We have a big babyshower on sunday, and i would like to know if i can make this cake one day before and then put him in the freezer till the next day? Do u think it will be fine?

    • Posted 16 Jun ’14 at 15:04 | #

      Hi Avrutina, yes you can do it a day ahead. Just make sure to take it out of the freezer a while before you want to eat it. Once it is deep frozen, it takes a bit longer before it softens. The time varies depending on the freezer, but at least half an hour before.
      Good luck!

  67. Pia
    Posted 19 Jun ’14 at 08:25 | #

    Will make one for midsummers eve With only fresh strawberries.

  68. Diana
    Posted 21 Jun ’14 at 16:17 | #

    Isvit possible to use something instead coconutoil- cause its Sold out everywhere and i Need this caKe urgently…..
    Maybe ghee or rapseedoil???

  69. Victoria
    Posted 5 Aug ’14 at 20:01 | #

    Hello! Can I use stevia instead of maple syrup and if yes, how much? My dad has cholesterol issues and can’t have any sugar…let me know ! Thanks

  70. ANGELA
    Posted 17 Jan ’15 at 22:25 | #

    Great recipe and ingredient list. I will be applying your filling recipe for my cheesecake filled strawberries. Thanks for the idea!

  71. Melanie
    Posted 27 Feb ’15 at 17:10 | #

    Loved this recipe! I’ve even had it for breakfast (based on yoghurt, not on mascarpone ;-))! The only thing I’m wondering is: I always thought you should never freeze something (semi)thawed again. Isn’t it ‘dangerous’ to use frozen strawberries for this recipe?
    Love, Melanie

  72. Lulu
    Posted 6 May ’15 at 06:04 | #

    This is seriously the best dessert you will ever have! Subbed full fat Greek yogurt for the curd. Perfect for a hot summer in Texas!

  73. Chelsea
    Posted 11 May ’15 at 15:27 | #

    I made this for Mother’s Day in the U.S. and it was a hit!
    Takk for oppskriften

  74. Julia
    Posted 8 Aug ’15 at 11:42 | #

    Excuse me, but how much is a cup?

  75. Lyra Burch
    Posted 23 Nov ’15 at 13:23 | #

    Made this for my daughter’s (another Elsa!) second birthday and it was amazing. I love the crust and want to use it as a base for a chocolate tart for Thanksgiving. Would it do okay being in the oven at 325 for 30 mins?

  76. Sally Plummer
    Posted 6 Apr ’16 at 03:41 | #

    Made this for a girls dinner party and it was an absolute hit! Thank you!

  77. Posted 31 May ’16 at 13:38 | #

    It looks amazing :) I’ll definitly try it this weekend. Thank you so much for sharing… I’ve been exploring your blog lately, and it’s wonderful… keep going

  78. Paola
    Posted 20 Jun ’16 at 22:36 | #

    I made this cake a while ago and it tasted great. Only thing was that it didn’t stay firm. I used mascarpone and greek yoghurt. Could adding gelatine make the cake more firm? I really loved the taste and want to make an other for my dougthers birthday!

  79. mette lyskjær skov
    Posted 5 Mar ’17 at 18:47 | #

    Hey. Thank you for a great blog. I made this cake today, and put it in the freezer 2 1/2 hours before the guests arrived. But unfortunately, the cake was still all “wet” when i opened the freezer. 1 -2 hours is maybe a bit optimistic.. of course it depends on the freezer i suppose? or could there be another explanation?

  80. Posted 20 Apr ’17 at 05:34 | #

    if I have almond flour could I use it instead of the almonds? If so how much?

    • Posted 20 Apr ’17 at 12:09 | #

      I’d recommend sticking to almonds (or other nuts or seeds) as you want the crust to be crunchy from the small pieces.

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