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RAW PEACH CHEESECAKE
  • PREP TIME: 20 MINUTES
  • YIELD: 6″ CAKE
  • CATEGORY: CAKE
  • METHOD: RAW
  • CUISINE: DESSERT

A creamy, dairy-free peach cheesecake lined with fresh peaches over a raw crust. Gluten-free and refined sugar free.


INGREDIENTS

*Make sure all ingredients are at room temp

Crust:

  • 1 cup almonds
  • 6 soft and pitted medjool dates {see notes}
  • 1 tbsp coconut oil, softened or liquid
  • 1 tbsp maple syrup {or agave, brown rice syrup, etc.}
  • 1 medium sliced peach

Filling:

  • 1½ cups raw cashews, pre-soaked and strained {see notes}
  • 2 medium peaches, rough chopped
  • 6 tbsp freshly squeezed lemon juice
  • 6 tbsp maple syrup {or agave, brown rice syrup, etc.}
  • 5 tbsp coconut oil, liquified or very soft
  • ½ tsp raw ground vanilla bean {or 1 tsp pure vanilla extract}
  • ¼ tsp salt

Swirl:

  • 1 medium peach, rough chopped
  • 12 tbsp of the cheesecake filling
  • 12 fresh strawberries {for colour}
  • 1 tbsp lemon juice

INSTRUCTIONS

  1. Place all crust ingredients, except for the peach, into a food processor and process into a crumble that sticks together when pinched. Transfer the mixture into a 6″ springform pan and press in to form a crust {can be a flat crust or push the mixture up the sides a little to create a thinner and taller crust effect — that’s what I did}. Line the bottom of the crust with sliced peaches and set aside.
  2. Place all filling ingredients into a high power blender and blend until completely smooth {I used my Vitamix for this, but if using a regular blender just be patient, pause every so often to scrape down the sides and continue blending until smooth}. Pour this mixture into the pan on top of the crust, leaving about 2 tbsp of it in the blender for the next step. Smooth out the top a little and set aside.
  3. Place all swirl ingredients into the blender and blend until smooth. Carefully Pour this mixture over the cake again. Smooth out the top gently. Then use a spoon or a wooden skewer and gently swirl the mixture in a little to create a subtle swirl pattern. I didn’t swirl it in much — just a bit to blend it in nicely. When satisfied, sprinkle with desired toppings if using, cover and place in the freezer to set for 5-6 hours or overnight. Transfer the cake into the fridge about an hour before serving or just let it thaw out a little on the counter. I liked it best when very chilled but not frozen solid. Enjoy!

NOTES

If your dates aren’t very soft {especially if not using medjool} then presoak them in warm water for a bit to soften them up. If in a hurry, place in a glass bowl and cover them with boiled water and let sit for 10-15 mins. Then strain.

Cashews are best presoaked overnight {healthiest} or at least a few hours. If in a hurry though, place them in a glass bowl, cover with boiled water and let sit for about 15 mins then strain and rinse {they will no longer be considered raw though…}.

Double for a 9″ cake

 

Recipe from Unconventional Baker

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