- 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
- 1–2 tbsp of the cheesecake filling
- 1–2 fresh strawberries {for colour}
- 1 tbsp lemon juice
INSTRUCTIONS
- 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.
- 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.
- 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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