Strawberry Rose Cheezecake For Mother’s Day!

Mother’s Day will always be bittersweet for me.  

My Mom died when I was a baby.  I don’t have any vivid memories of her, but I will forever feel the memory of her in my heart.  I know she loved me very much, and I her.

 As a child our school would have all the kids make cards for Mother’s Day, it would make me so sad being the only one in my class without a mom to make a card for, my heart would break  into a thousand pieces every year. As Participation was required in this ritual for Art credit,  I would make a card for my grandmother… was not the same, but I still got to be part of the glitter, glue,  and marker on colored paper extravanga.  

Unfortunately, for me this did not change as I grew up and got a job.  I still could not just bury my head and cry out Mother’s Day until it was over.  Being a pastry chef, Mother’s Day is a high volume love fest for Mom.  For days ahead of time it’s All• About •Mom! 

 As a way to turn that sadness into joy I have learned to just put all of heart into it, to channel my love for her through my art, my craft, and to make it the best I possibly can, as if I was giving my creations to her.

As you can probably tell from my blog,  healthy, plant based food is my passion!  If I can make it delicious and healthy, that is what excites me.  This strawberry cheezecake is incredibly delicious and super healthy with no processed sugars, it’s definitely Mom approved!!

Strawberry Rose Cheezecake



1 cup of raw almonds

3 dates

2 Tbsp. Maple syrup

Process almonds in a food processor until dimly ground, add the dates one at a time, then the maple syrup. In a well oiled spring form pan press the crust into the pan.  Be sure to get up the sides of the pan as well.

Strawberry filling:

2 cups of raw cashews

1 cup of frozen strawberries, thawed, with the juice

1/2 cup coconut milk

1/2 cup apple juice

1/2 cup coconut milk

1/2 cup maple syrup

Put all ingredients except for the can of coconut milk and 1/4 cup of maple syrup in a blender and blend on high until creamy. Pour into prepared crust.  Place in the freezer overnight.  In the morning remove from freezer and release out of the pan.  Place in the refrigerator until thawed.  Usually a couple of hours.

Coconut Whip Kream:

1 14 oz. can coconut milk

1/4 cup maple syrup

In a stand mixer scoop off the top cream from the can of coconut milk and whip on high until peaks form.  Add maple syrup and continue to whip. Spread over the top of your cheezecake.


1 handful dried rose Petals 

Scatter the petals over the top of your cake❤️.

Happy Mother’s Day!


2 Replies to “Strawberry Rose Cheezecake For Mother’s Day!”

  1. I teared up, know that she is proud of you and all that you have accomplished. Know that more people are proud of you then you can imagine, I show you off whenever I can . I am proud of all the healthy delicious food you make. She is always there with you, I know it’s not the same….but she is there.❤


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