Peaches and Cream Cheesecake
Ingredients
Base
- 70g 1/2 cup almonds
- 100g 1 cup GF oats
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- Pinch salt
Peach layer
- 100g 3/4 cup raw cashews, soaked overnight
- 180g 3/4 cup coconut cream
- 60g 1/4 cup peach compote
- 2 tbsp agave or rice syrup
- 1 tbsp lemon juice
- 50g 1/4 cup coconut oil, gently melted
- 20g 1 tbsp cacao butter, gently melted
Cream layer
- 100g 3/4 cup raw cashews, soaked overnight
- 240g 1 cup coconut cream
- 30ml 1/8 cup lemon juice
- 60ml 1/4 cup pure maple syrup or agave or rice syrup
- 1 tsp vanilla bean paste
- pinch Himalayan pink salt
- 50g 1/4 cup coconut oil, gently melted
- 20g 1 Tbsp cacao butter, gently melted
Preparation
Prepare a springform pan by greasing or lining it with parchment paper.
For the base, 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.
For the peach layer, drain and rinse the soaked cashews.
Add the cashews, coconut cream, peach compote, agave or rice syrup, and lemon juice to the food processor and blend until combined.
Gradually add the melted coconut oil and cacao butter while blending until smooth.
Pour the mixture over the base, smooth with a spatula, and place in the freezer to set for about one hour.
For the cream layer, drain and rinse the soaked cashews.
Add the cashews, coconut cream, lemon juice, maple syrup or agave or rice syrup, vanilla bean paste, and a pinch of Himalayan pink salt to the food processor and blend until combined.
Gradually add the melted coconut oil and cacao butter while blending until smooth.
Pour the mixture over the peach layer and place in the freezer for at least four hours.
Tips
Cashews should be soaked overnight for optimal creaminess.
Peach compote recipe can be found via an external link for additional preparation.
