Vegan 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
Soak the cashews for the peach and cream layers overnight in water.
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 a prepared 16 cm springform pan and place in the freezer while making the filling.
Drain and rinse the soaked cashews for the peach layer.
Add the cashews, coconut cream, peach compote, 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 onto the base, smooth with a spatula, and place in the freezer to set for about one hour.
Drain and rinse the soaked cashews for the cream layer.
Add the cashews, coconut cream, lemon juice, maple syrup, vanilla bean paste, and 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 first layer and place in the freezer for at least 4 hours.
Notes
This recipe is sugar-free, gluten-free, and vegan.
Peach compote recipe is available via link in bio.
