Ice cream cheesecake

products:

For swamps:
300g almonds
10-12 Pitted dates
2 tablespoons melted butter (or coconut oil)
1 pinch salt

For the cream:
2 cups fresh strawberries
juice of 1/2 lemon
1/2 cup honey
1 cup strained yogurt (or mascarpone)
1 cup yogurt

For decoration:
1 cup fresh strawberries

preparation:
Grind the almonds for about 1 minute in a blender. Then add dates, butter, salt and grind all over again in a blender until a homogeneous mixture. Spread the mixture on a release form cake (you can spill several bowls or cups). Place in refrigerator while you make the cream.
In a blender mix the strawberries, lemon juice and honey. Then mix with yoghurt and yoghurt and mix in a large bowl.
Pour the cream over already finished crust and leave in the freezer for 1-2 hours. Then remove the cheesecake and let it soften slightly before serving.

Decorate top with fresh strawberries.

Source: http://topforma.bg/