Next up in my line of vegan cheesecake flavors is a summer favorite using some fresh and in season, juicy Peaches. As a kid I never really had a thing for the cute little peach fruit. It was never my first choice. It wasn’t until I was older and I started liking the peach scented beauty essentials and peach flavored drinks {weird maybe} that I decided to give it another try.
As far as my cheesecakes go I like to experiment with different flavors and textures for the raw crust. I can’t get enough of a no bake vegan cheesecake. They’re just so diverse and you can eat a slice or three for breakfast and not feel guilty about it once it’s gone. The only downside when it comes to making raw cheesecakes or any sort of dessert is the waiting time of letting it chill long enough in the freezer. So I like to prepare and make them on days that I can stay busy and do other things in between for the time to pass. I get so impatient knowing I have these beauties sitting in my freezer. They never last more than a couple days between me and Hubbz. It’s like a race who get to it first. Hope you enjoy. If you do please leave a comment or let me know on my Instagram under this post.
Prepare the cashews ahead of time by soaking them in warm water for at least 2 hours. Once finished drain and rinse then set aside.
For the Date-Walnut Crust
In a food processor add in your raw walnuts, pulsed or shredded coconut flakes {unsweetened} and 2 tablespoons of coconut milk. Pulse until the ingredients combine into a sticky mixture.
Transfer the sticky crust mixture into the bottom of a 6” springform pan. Press the wedges down evenly and while using a wet, flat spatula even out the top and edges of the crust so it’s level all around.
Place the pan in in the freezer and let it chill until set. Usually at least 30 minutes – 1 hour.
For the Peach Cheesecake Filling
While the crust chills in the freezer prepare the cheesecake filling. In a high speed blender add in the rinsed cashews, coconut milk, coconut oil, lemon juice, maple syrup, vanilla extract and the sliced peaches. Blend everything until smooth and creamy about 1-2 minutes.
Now, remove the pan from the freezer and spread the cheesecake filling over the chilled crust. Level the top all around to even it out.
Place the pan back in in the freezer and let it chill until set. This time it needs to set for at least 3 – 4 hours.
For the Peach-Chia Topping
While the cheesecake is in the freezer chilling start preparing the peach-chia layer. Add the sliced peaches into the container of a high speed blender along with lemon juice and maple syrup. Pulse it a few times until it’s not completely smooth but still a little chunky.
Transfer the pulsed peaches into a small glass dish. Add in the chia seeds and mix it together. Cover the dish and place in eg refrigerator to chill and thicken up. Let it set for the remaining time that the cheesecake has in the freezer.
Once the cheesecake has chilled for at least 3 hours remove it from the freezer and add a thick enough layer of peach-chia mixture to cover the cheesecake layer. Level it out all the way around.
Garnish the top of the chia layer with 4 almost perfect peach slices in any design desired. Then place the pan back into the freezer for another 30 minutes to chill the topping.
Remove from the freezer, slice and serve immediately or cover with foil and place in the refrigerator until ready to serve.
TIP: Be sure to let the cheesecake layer set in the freezer long enough or it won’t come out solid. Hubbz couldn’t wait he wanted a slice and I had to take pictures too early. The slice was sloppy. Insert cry emoji here. Wah!
| Prep Time | 4 hours |
| Servings |
|
- 1 cup Raw Walnuts
- ½ cup Coconut Flakes pulsed
- 7 Medjool Dates pitted
- 2 tablespoons Coconut Milk
- 2 cups Raw Cashews soaked and rinsed
- 1 cup Peaches peeled and sliced
- ½ cup Coconut Milk
- ½ cup Coconut Oil
- ¼ cup Lemon freshly juiced
- ¼ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup Peaches peeled and sliced
- 1 Lemon freshly juiced
- 2 tablespoons Maple Syrup
- 1 tablespoon Chia Seeds
Ingredients
For the Walnut-Date Crust
For the Peach Cheesecake Filling
For the Peach-Chia Topping
|
|
- Prepare the cashews ahead of time by soaking them in warm water for at least 2 hours. Once finished drain and rinse then set aside.
- In a food processor add in your raw walnuts, pulsed or shredded coconut flakes {unsweetened} and 2 tablespoons of coconut milk. Pulse until the ingredients combine into a sticky mixture.
- Transfer the sticky crust mixture into the bottom of a 6” springform pan. Press the wedges down evenly and while using a wet, flat spatula even out the top and edges of the crust so it’s level all around.
- Place the pan in in the freezer and let it chill until set. Usually at least 30 minutes - 1 hour.
- While the crust chills in the freezer prepare the cheesecake filling. In a high speed blender add in the rinsed cashews, coconut milk, coconut oil, lemon juice, maple syrup, vanilla extract and the sliced peaches. Blend everything until smooth and creamy about 1-2 minutes.
- Now, remove the pan from the freezer and spread the cheesecake filling over the chilled crust. Level the top all around to even it out.
- Place the pan back in in the freezer and let it chill until set. This time it needs to set for at least 3-4 hours.
- While the cheesecake is in the freezer chilling start preparing the peach-chia layer. Add the sliced peaches into the container of a high speed blender along with lemon juice and maple syrup. Pulse it a few times until it’s not completely smooth but still a little chunky.
- Transfer the pulsed peaches into a small glass dish. Add in the chia seeds and mix it together. Cover the dish and place in eg refrigerator to chill and thicken up. Let it set for the remaining time that the cheesecake has in the freezer.
- Once the cheesecake has chilled for at least 3 hours remove it from the freezer and add a thick enough layer of peach-chia mixture to cover the cheesecake layer. Level it out all the way around.
- Garnish the top of the chia layer with 4 almost perfect peach slices in any design desired. Then place the pan back into the freezer for another 30 minutes to chill the topping.
- Remove from the freezer, slice and serve immediately or cover with foil and place in the refrigerator until ready to serve.
- TIP: Be sure to let the cheesecake layer set in the freezer long enough or it won’t come out solid. Hubbz couldn’t wait he wanted a slice and I had to take pictures too early. The slice was sloppy. Insert cry emoji here. Wah!
GhDid you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
