Peaches and Cream Cheesecake
Ingredients
Base
- 70g almonds
- 100g GF oats
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- Pinch salt
Peach layer
- 100g raw cashews
- 180g coconut cream
- 60g peach compote
- 2 tbsp agave or rice syrup
- 1 tbsp lemon juice
- 50g coconut oil
- 20g cacao butter
Cream layer
- 100g raw cashews
- 240g coconut cream
- 30ml lemon juice
- 60ml maple syrup or agave or rice syrup
- 1 tsp vanilla bean paste
- pinch Himalayan pink salt
- 50g coconut oil
- 20g cacao butter
Preparation
Soak 100g raw cashews overnight for the peach layer and 100g for the cream layer.
Prepare a 16 cm springform pan by lining it with parchment paper or greasing it.
Place the almonds, oats, and salt in a food processor and blend until finely ground.
Add the coconut oil and maple syrup to the food processor and blend until a sticky dough forms.
Press the dough into the prepared springform pan and place in the freezer while making the filling.
Drain and rinse the soaked cashews for the peach layer.
Add the drained cashews, coconut cream, peach compote, syrup, and lemon juice to the food processor and blend until combined.
Gradually add the gently melted coconut oil and cacao butter while blending until smooth and creamy.
Pour the mixture onto the base, smooth with a spatula, and place in the freezer for about one hour.
Drain and rinse the soaked cashews for the cream layer.
Add the drained cashews, coconut cream, lemon juice, maple syrup, vanilla bean paste, and salt to the food processor and blend until combined.
Gradually add the gently melted coconut oil and cacao butter while blending until smooth and creamy.
Pour the mixture over the first layer and place in the freezer for at least 4 hours.
