Patriotic Cheesecake

Sharon's Healthy Recipes

A rich dessert to celebrate one the favorite summer holidays.


1 cup raw almonds
1 cup raw pecans
1 cup unsweetened coconut
1/2 cup pitted dates
1/4 cup honey (preferably raw)
1/4 cup melted butter
1 cup organic heavy cream
16 ounces organic cream cheese, softened
1/2 cup agave nectar
1 tsp vanilla extract
1/2 cup organic heavy cream
1 tbs agave nectar
1/2 tsp vanilla extract
fresh blueberries
fresh strawberries, cut in half

No of Servings: 15     Preparation Time: 90 minutes


To make the crust, place almonds, pecans, coconut and dates in food processor with the S blade. Pulse ingredients until coarsely chopped. Add honey and melted butter and pulse until mixture sticks together. Butter a 9 x 12 inch glass baking dish. Place crust on bottom of dish, pat and smooth crust with spoon or your fingers. To make filling, chill bowl and beaters from electric mixer. Pour 1 cup of heavy cream in chilled bowl. Beat until soft peaks form and cream is whipped. Set aside in refrigerator. Softened cream cheese can either be mixed in food processor or with electric mixer. Mix until smooth. Add agave nectar and vanilla and blend until smooth. Gently fold whipped cream into cream cheese mixture. Gently pour this over crust. Chill for several hours or overnight. When ready to serve, whip remaining 1/2 cup of cream and add 1 tablespoon agave nectar and 1/2 teaspoon of vanilla. Spread evenly over cheese cake. Decorate cake with blueberries in the top left corner to represent stars. Use halved strawberries for stripes in pattern like the flag. Refrigerate until ready to serve.

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