Today is my sister’s birthday. I love her so much, I made her a cake. A cake you don’t have to bake. A cake that’s naturally sweetened. A cake so delicious and embarrassingly easy to make it will be the star on your holiday dessert table. The cheese is rich, smooth and sweetened with honey. The crust is buttery, sweetened with dates and spiced for the season with cardamom. Add a shot of triple sec to the berries if you’re feeling really festive.
First pulse the almond flour, walnut pieces, cardamom and salt together. Next, add the dates one by one. Careful not to over process.
Firmly press crust contents into pie form.
Stir cheese and honey together until well combined.
Place cheese filling on top of crust and chill for an hour to set.
Heat up a bag of frozen berries with maple syrup until warm. Add some vanilla here if you like. Top the cheesecake with the warm berries.
Ingredients for the Cheesecake
16 oz mascarpone cheese
16 oz frozen berry medley
seeds from 1/2 a pomegranate
scant 1/4 cup maple syrup
1 tablespoon raw honey
1 cup almond meal
1 cup walnut pieces
1 cardamom pod (about 20 seeds)
generous pinch of salt
In a food processor, pulse almond flour, walnut pieces, cardamom and salt together. Add the dates one at a time. The crust will be crumbly but will stick together when pressed into your pie dish. Whip cheese and honey together with fork until well combined. Pour cheese mixture onto crust and chill to set, about an hour. Mix frozen berries with maple syrup in a pot until warm. Top the cheesecake with the berries and pomegranate. Serve.