Enjoy the late summer peaches with this melt-in -your mouth cheesecake. Raw, dairy-free, refined sugar-free and gluten-free. The Peaches and cream cheesecake is super easy to make, you will only need a good food processor or high-speed blender.
Please remember to start making the cake one day ahead to allow the cashews to soak overnight. This will make it easier to process them into a smooth cream and it will also reduce the phytic acid contained in the nuts.
Soaking overnight is preferred, but If you’re short in time, you can soak the cashews in hot boiling water for at least 30 minutes. I used a homemade peach compote to make this cake completely plant-based, but you can also use store-bought compote or jam.
I hope you guys enjoy this late summer recipe! As always, I’d be very happy to see your photos if you decide to give it a try!
Peaches and cream raw cheesecake
- Ingredients for the base 70 g/ 1/2 cup almonds 100 g / 1 cup oats, GF certified if needed 2 tbsp coconut oil, melted 2 tbsp maple syruppinch salt
- Peach layer 100 g / 3/4 cup raw cashews, soaked overnight 180 g/ 3/4 cup coconut cream 60 g/ 1/4 cup peach compote 2 tbsp agave or rice syrup 1 tbsp lemon juice 50 g / 1/4 cup coconut oil, gently melted 20 g/ 1 tbsp cacao butter, gently melted
- Cream layer 100 g/ 3/4cup raw cashews, soaked overnight 240 g / 1 cup coconut cream 30 ml/ 1/8 cup lemon juice 60 ml / 1/4 cup rice syrup or agave 1 tsp vanilla bean pastepinch Himalayan pink salt 50 g / 1/4 cup coconut oil, gently melted 20 g/ 1 tbsp cacao butter, gantly melted
- Peach compote 3 yellow peaches, peeled and chopped 1 tbsp water 1/2 tsp vanilla bean paste 1/2 tsp ground cardamom 1 Tbsp lemon juice 2 tbsp agave or rice syrup
Make the peach compote
- Place the peaches, agave, water, vanilla and cardamom in the @magimix Cook Expert and simmer for 30 minutes, blades on 1. Remove lid and simmer for another 10 minutes or until it thickens.In a saucepan: cook the ingredients on medium, covered, until the peaches are soft. Blend with an immersion blender.You should end up with about 1/4 cup peach compote.
Make the base
- Place the almonds, oats and salt in a food processor and blend until finely ground. Add the rest of the ingredients and blend until a sticky dough forms. Press the dough into the prepared spring pan and place in the freezer whilst making the filling.
Make the peach layer
- Add the (drained and rinsed) cashew, coconut cream, peach compote, syrup and lemon juice in the food processor and blend until combined.
- Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth cream.
- Pour the cream filling onto the base, smooth with a spatula and place in the freezer to set for about one hour.
Make the cream layer
- Add the (drained and rinsed) cashews, coconut cream, lemon juice, syrup, vanilla and salt in the food processor and blend until combined.
- Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running.
- Pour the cream filling onto the peach layer, smooth with a spatula and place in the freezer to set for a minimum of 4 hours.
Fact about Peaches and cream cheesecake
One interesting fact about Peaches and Cream Cheesecake is that it is a healthier alternative to traditional cheesecake. It is made with natural ingredients like nuts, dates, and fresh peaches, and does not contain any refined sugar or processed ingredients.
Additionally, raw cheesecakes are not baked, which means that they retain more of their nutritional value compared to traditional baked cheesecakes that are often high in calories, fat, and sugar.
Peaches and Cream Raw Cheesecake is a great option for those who are looking for a healthier and delicious dessert option that is also suitable for vegan, gluten-free, and dairy-free diets.
Here are the nutritional ingredients for Peaches and Cream Raw Cheesecake per serving (based on a recipe that serves 8):
- Calories: 415
- Total Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 36mg
- Total Carbohydrates: 37g
- Dietary Fiber: 6g
- Sugars: 22g
- Protein: 9g
- Vitamin D: 0mcg
- Calcium: 96mg
- Iron: 2mg
- Potassium: 485mg
Note: Nutritional values may vary depending on the recipe and specific ingredients used.
FAQs of Peaches and cream cheesecake
Here are some frequently asked questions (FAQs) about Peaches and Cream Cheesecake:
Q: Is Peaches and Cream Raw Cheesecake vegan?
A: Yes, Peaches and Cream Raw Cheesecake can be vegan as it is made with natural ingredients like nuts, dates, and fresh peaches, and does not contain any animal products.
Q: Is Peaches and Cream Cheesecake gluten-free?
A: Yes, Peaches and Cream Raw Cheesecake can be gluten-free as it is often made with gluten-free ingredients like nuts and dates instead of wheat-based products like flour.
Q: Is Peaches and Cream Cheesecake healthy?
A: Peaches and Cream Raw Cheesecake can be a healthy dessert option as it is made with natural ingredients and does not contain any refined sugar or processed ingredients. However, it is still high in calories and fat due to the use of nuts and coconut cream.
Q: Can I use other fruits instead of peaches?
A: Yes, you can use other fruits like strawberries, blueberries, or raspberries. However, the flavor and texture of the cheesecake will be different.
Q: Can I use other nuts instead of cashews?
A: Yes, you can use other nuts like almonds or macadamia nuts. However, the flavor and texture of the cheesecake will be different.
Q: Can I make the cheesecake ahead of time?
A: Yes, you can make the cheesecake ahead of time and store it in the refrigerator for up to 5 days. It is a great dish to meal prep for dessert or snacks.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake for up to 2-3 months. However, the texture may be slightly different after thawing.
Q: Can I use a different sweetener instead of dates?
A: Yes, you can use a different sweetener like maple syrup or agave nectar. However, the flavor and texture of the cheesecake will be different.
Q: Can I make the cheesecake without a high-speed blender or food processor?
A: It is best to use a high-speed blender or food processor to blend the filling ingredients until smooth and creamy. However, you can try using a hand mixer or immersion blender, but the texture may not be as smooth.