Got peaches? I'm pretty sure they're destined to end up in this raw peach cheesecake. That was my line of thinking when I made this recipe anyhow :) I had some leftover from other baking ventures {like this pie} and had been mulling over the idea of trying them in a cheesecake.
Usually peaches never make it into dessert around here because I just love them fresh and raw so much. But I was good and saved some for baking this year and I'm definitely glad I used some for this cake.
I'm not really sure what prompted me to go with cheesecake here. Never had a peach cheesecake before {though I know they do exist}, and it's been a while since I've made one of my raw cashew cheesecakes anyhow, so figured why not?! And no matter what else I brainstormed, my mind just kept coming back to cheesecake, and I'm glad it did. It turned out so delicious, refreshing, with a subtle fruity summer flavor, and the most beautiful colors.
I decided to top mine with some rose petals and heather flowers to accent the delicate flavor of the peach. Feel free to omit if you prefer -- but for me playing around with toppings is where all the fun is at ;)
I also wanted to add extra peachiness to the cake as the flavor sort of blends right into the cake and I wanted to taste more peach. I know some people use some kind of peach liqueur for an extra peachy flavor, but I wanted to keep things more natural here... So instead I sliced some raw peaches and lined the bottom of my crust, so you get a few slices of peach in every bite -- easy, simple, and wholesome enough :)
Wouldn't this be the most perfect cake for a bridal shower, wedding, a birthday party, or a summer gathering of some kind? Or simply for breakfast, if you're anything like me ;) I just love how delicate it looks ♥
Don't be intimidated by the look if you're new to raw cheesecakes by the way -- this is one of the easiest desserts to make ever. You just blend and pour and it sort of makes itself in the freezer :)
My only note to those unused to raw cheesecakes is to make sure all your ingredients are at room temperature, as otherwise your coconut oil will harden up prematurely when it comes into contact with anything cold and you'll end up with a mess... Just mentioning it because it's typically the most common difficulty people encounter. Other than that, like I said above, the cake is as easy as blend, freeze, go! Enjoy it.
Raw Peach Cheesecake
Prep Time: 20 minutes- Total Time: 20 minutes
Yield: 6" cake
Category: Cake
Method: Raw
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
A creamy, dairy-free peach cheesecake lined with fresh peaches over a raw crust. Gluten-free and refined sugar free.
Ingredients
*Make sure all ingredients are at room temp
Crust:
- 1 cup almonds
- 6 soft and pitted medjool dates {see notes}
- 1 tbsp coconut oil, softened or liquid
- 1 tbsp maple syrup {or agave, brown rice syrup, etc.}
- 1 medium sliced peach
Filling:
- 1 ½ cups raw cashews, pre-soaked and strained {see notes}
- 2 medium peaches, rough chopped
- 6 tbsp fresh squeezed lemon juice
- 6 tbsp maple syrup {or agave, brown rice syrup, etc.}
- 5 tbsp coconut oil, liquified or very soft
- ½ tsp raw ground vanilla bean {or 1 tsp pure vanilla extract}
- ¼ tsp salt
Swirl:
- 1 medium peach, rough chopped
- 1-2 tablespoon of the cheesecake filling
- 1-2 fresh strawberries {for color}
- 1 tbsp lemon juice
Instructions
- Place all crust ingredients, except for the peach, into a food processor and process into a crumble that sticks together when pinched. Transfer the mixture into a 6" springform pan and press in to form a crust {can be a flat crust or push the mixture up the sides a little to create a thinner and taller crust effect -- that's what I did}. Line the bottom of the crust with sliced peaches and set aside.
- Place all filling ingredients into a high power blender and blend until completely smooth {I used my Vitamix for this, but if using a regular blender just be patient, pause every so often to scrape down the sides and continue blending until smooth}. Pour this mixture into the pan on top of the crust, leaving about 2 tablespoon of it in the blender for the next step. Smooth out the top a little and set aside.
- Place all swirl ingredients into the blender and blend until smooth. Carefully Pour this mixture over the the cake again. Smooth out the top gently. Then use a spoon or a wooden skewer and gently swirl the mixture in a little to create a subtle swirl pattern. I didn't swirl it in much -- just a bit to blend it in nicely. When satisfied, sprinkle with desired toppings if using, cover and place in the freezer to set for 5-6 hours or overnight. Transfer the cake into the fridge about an hour before serving or just let it thaw out a little on the counter. I liked it best when very chilled but not frozen solid. Enjoy!
Notes
If your dates aren't very soft {especially if not using medjool} then presoak them in warm water for a bit to soften them up. If in a hurry, place in a glass bowl and cover them with boiled water and let sit for 10-15 mins. Then strain.
Cashews are best presoaked overnight {healthiest} or at least a few hours. If in a hurry though, place them in a glass bowl, cover with boiled water and let sit for about 15 mins then strain and rinse {they will no longer be considered raw though...}.
Double for a 9" cake
Hi there, could I use canned peaches for this? There aren't any available in out local store in winter...
Hi Egle, I haven't tried it with canned peaches. I suspect it should be fine, but you'll have to conduct the experiment and see how it turns out :) I expect you'll need to adjust the sweetness level of the filling though, as canned peaches are usually sweetened.
I just made this recipe and it's just wonderful how good it taste!!!!!! omg!!!
★★★★★
Best feedback ever -- thanks so much, Marci :) Enjoy it!
O.M.G.!!! I'm eating this for breakfast as I type. This is the BEST! And probably cost me about $10 for the whole pie, which would make ten slices of the size that sells for $8 apiece at my local coop. I want to taste it thawed, but we can't keep our hands/forks off the slices once they come out of the freezer!
I did change the crust slightly, simply out of habit; I've made RVC's in the past using only finely chopped nuts & Medjool dates mooshed together by hand (a sticky process) for the crust. I used a cup of pecans and maybe 1/4 cup of almond meal, 6 large dates, and I don't have a springform pan so this went into a deep pie dish.
I had made a "normal" baked peach cobbler a week before (with a cream cheese layer) and felt like cooking the peaches diminished their flavor (sad, very sad!). That left me with a craving for a Peach RVC and I'm so glad that I found your recipe! The peach flavor is perfect! and the colors of the peach/raspberry layers are like a sunset.
★★★★★
Aw, thanks for the beautiful feedback, Eileen -- I love that sunset color too :) And the fresh peach flavor of course :D
Hi Audrey,
I have made this beautiful raw cheesecake and it was delightful, thank you.
★★★★★
So glad you enjoyed it, Mary -- thanks for the great feedback! :)
I have fresh peaches that need to get used ASAP, and this sounds perfect (my husband requested a peach cheesecake for his birthday). Since it sets and is kept in the freezer, how long would it keep? If I were to slice and freeze my fresh peaches, would they still work for this? I'm guessing I'd have to let some of them thaw so that they would blend properly.
Also, I don't have cashews but you mentioned in another comment that almonds would be an acceptable substitute, with a slight addition of sweetener-is that correct?
Thank you! I hope I can try this recipe out; it looks delicious!
Hi Jess,
You can definitely make this in advance -- it will keep well in the freezer for up to 3 months :)
In terms of freezing the peaches first, you can do that, but you'll need to thaw them out completely for use and make sure that they aren't cold in any way when going into the blender (as the coconut oil will harden up in the blender if it comes into contact with anything cold, and the mixture will not blend through properly.
For the best "cheesecake" flavor I recommend sticking to the cashews, as they are the nut that comes closest in terms of flavor and texture to a cheesecake. Almonds are an option for a substitute for those who can't have cashews, but overall I recommend getting some cashews for best results.
By the way, here's another peach recipe that my husband and I love: https://www.unconventionalbaker.com/rustic-almond-peach-pie-gluten-free-dairy-free-refined-sugar-free/
Enjoy!
I am going to tackle this amazing recipe tonight! Best time for me to bake when the little ones are sleeping lol. Im trying to use up the fruits I have so peaches and blueberries for me. Can't wait to try this. We just made 1 month vegan and cheesecake is my favorite so this is everything. Your cakes are perfection thank you for sharing!
Hi Venessia. I'm sorry for the delayed reply ?? I've been sick the last few weeks, so just catching up in the comments now. Just wanted to say thank you very much for your kind words and I'm really glad you and your little ones are enjoying the recipes :)
Hi! Thank you for a lovely and beautiful recipe. I made a mistake while making the crust and put the peach in the food processor with all the other ingredients. I used one of the peaches of the filling as the sliced one that was supposed to go on the crust... Do you think it will be alright?
Thanks!
Hi Fifa, yes it will still be alright. The only thing is that the crust will be a little softer once it thaws out, so just make sure you slice and plate the cake and then store the rest in the freezer, and you'll be alright :)
Just to give context to the above, usually in a cheesecake the filling is softer and melts faster, whereas the crust is a bit firmer and allows for easier handling of the cake. In your case because of the addition of peaches into the crust it'll probably be a little bit softer, but no biggie at all otherwise. I'm sure it'll still taste delicious.
Hello (sorry for my English, I'm french...)
I made two of your recipes with great sucess : the strawberry cheesecake and the peach cheesecake. May I suggest two things for the other "un"-bakers ?
As my blender is not a high power one (well it used to be the best Kenwood blender at its time, 12 years ago) it is really complicate. I realise that it works really better if I don't put everything at the same time.
For the crust, I mix the almonds alone, and then when it is quite chopped (?)I add the other ingredients.
For the filling, I first put in the blender the peaches, the lemon juice, the coconut oil, the mapple syrup, the vanilla and the salt and then after mixing them together, I add the cashews step by step.
And also : For the peach cheese cake I add some zest of lemon in the crust and it was very great.
Hope it would be helpful ...
Thank you so much for sharing the tips that worked for you! :)
I got directions online to heat it up a little on the stove. That worked like a charm.
So happy that worked. Usually you just need to let it thaw out a few moments on the counter and it should loosen up easily. Glad the stove trick worked!
I just took it out of the freezer and unsprung the spring. How do I get the cake out now? It seems to be firmly in there even without the spring closed.
Reading your Lemony Cauliflower Cake recipe, I was motivated to get my first springform pan, but then decided to try the Peach Cheesecake first as fresh peaches aren't going to be available into the fall and winter. Plus the cake is so very beautiful. I even bought roses to decorate it with the petals. Meantime, I didn't read the recipe carefully enough so I didn't have the additional peach needed for the top swirl layer, so used all strawberries instead and also used 1 tsp of rosewater instead of the lemon juice for that layer. I just put it in the freezer, but the filling and the topping were very tasty. The swirl layer did come out significantly pinker than yours. Next time, I'll be sure to have 4 peaches as I like the lighter color better.
That sounds beautiful with the rose water, Marion. Sometimes a lack of ingredient can prove delicious anyhow with a bit of creativity ;)
Hi, I really desperately want to try this recipe but what is the equivalent to the cups? What are the measurements in grams or ounces? Please help
Hi there, sorry I don't measure in grams and ounces, but you can google each ingredient to find out the equivalents.
Hi Audrey,
Is the crust chunky or should I process the mixture a little more? Thank you :)
Hey Cayenne,
Up to you. I like it more fine personally, but it's not a big deal if you want to leave it a bit chunkier.
Just made this last night and it turned out absolutely divine. My pickiest of eaters just loved it! I used strawberries instead of peaches for the filling and raspberries for the top layer. Thank you so much for sharing:)
★★★★★
Aw, beautiful! So happy it worked and I love the berries in place of peaches idea. Thank you so much for the beautiful feedback. So glad everyone enjoyed it! :)
Hello, is it possible to use Cashew Butter instead of cashews. I don't have a very good blender or food processor and I am concerned that I won't get the right consistency if I try to blend it myself. I plan to make this for a valentine's day family dinner.
★★★★★
Hey Chantelle,
Absolutely go for it. I do this all the time. For 1 cup cashews, use 3/4 cups cashew butter. It's one of the best tricks for anyone who doesn't have a strong blender.
This cheesecake is absolutely gorgeous! Can I make this with blanched almonds instead of cashews? We have allergies in our home. Thanks!
Hi Michelle,
Thank you very much :)
Yes, you can definitely substitute blanched almonds or even blanched almond meal for this instead, but with a few small modifications that I can recommend. I use almonds in my cheesecakes sometimes as a cashew alternative. I find that they don't have the natural sweetness of cashews, so I usually add a few more tbsp sweetener {to taste} to compensate for that. I also like to add a tad more vanilla because the almonds have a slightly more pronounced flavor. Other than that -- go for it! Enjoy the cake.
That is the most beautiful dessert ever! I can almost taste those amazing flavours by just admiring the gorgeous photos. You've really captured something quite divine.
Beautiful.
★★★★★
Thank you so much, trinity! Appreciate it <3
I have this in the freezer now. I tasted the filling and it was delish. Since I will be the only one eating it, after I take it out of the freezer (at which point I assume that I remove the springform sides) and either put it in the fridge for an hour or let it defrost for a short time on the counter, and I cut a slice for myself, do I put it back in the freezer, or can it stay in the fridge?
Hi Susan,
You can keep it frozen or refrigerated. I usually keep mine frozen and thaw out as needed before serving. Sometimes I pre-slice {once it has set in the freezer} and then freeze again so that it's easier to just pull out however much I need. It will be fine in the fridge too, but it will be softer and I like mine to be on the slightly firmer side. Up to you really though -- you can always re-freeze to firm it up. Enjoy it! :)
Audrey, I just unmolded it and topped it with berries. It is GORGEOUS!!!
Amazing, Susan! I hope you enjoyed it :) Topped with berries sounds wonderful.
Just gorgeous. I have a question. Was it a typo or do you really mean 6” springform pan? I have a standard 9” one, but if you do mean 6”, I’ll have to look for a mini springform pan.
Never mind--I see you addressed that! My computer is so old and slow, I had trouble scrolling through the page and seeing everything. I am definitely going to try this! You can delete my above comment.
Hi Susan, no worries at all. I use a 6" pan for most of my raw cakes because I find I don't need a large cake -- they are much more nutrient-dense and filling than many traditional cakes, so a small slice suffices. Plus it makes the cakes a little more affordable ;) I got my 6" pan fairly cheaply at a bake shop, but you can easily find them online. Otherwise just double the recipe to fit a 9" pan. Enjoy it!
Audrey, this is stunning! Oh how I wish I'd be able to taste this! :)
Thank you Jana!
SO glad I found your blog! This is one amazing recipe. I haven't seen a cheesecake as stunning as this one! And peaches and strawberries? One deadly, dynamic duo. Guh, cannot wait to try this! Thanks again for sharing this recipe and your crisp photos. Beautiful work!
Thanks very much, Anna! <3
Oh my goodness Audrey, I am speechless. This is sooooo stunning!!!! It's beyond words. I love it! You make the most amazing creations! I definitely need to try this! <3
★★★★★
Thank you, Harriet! <3
Honestly you make the most beautiful cheesecakes! There are truly breathtaking! I have been curious about experimenting with cashew cheesecakes. Thanks for the notes, I'm ready to go now!
★★★★★
Thank you so much, Elle! Enjoy those cashew cheesecakes -- they're so fun to make :)
GASP. I heart peaches and strawberries together. I hadn't tried it till this summer at a farmstand with fresh pies and the tartness and sweetness is out of this world... this cake lookes so gorgeous and I can imagine the delish taste already. Those flowers on the top are perfection. Lovely as always, Audrey!
Thank you, Alison. And I agree -- peaches and strawberries are amazing <3
Audrey, this pink color if just beautiful!! What a beautiful cheesecake! I love making cashew raw cheesecakes and this one is amazing looking! I completely agree with you too, that it would be perfect for a bridal or baby shower, the color is spot on for girly stuff! :) Beautiful job!
Thanks, Brandi! Cashew cheesecakes are the best. One of my favorite desserts to play around with <3
This is so beautiful! I absolutely love cashews for the way they can mimic dairy .... they're like little magicians. Pinned!
★★★★★
Yes! Amazing little magicians haha :)
OK. You have officially pushed me over the edge. I have yet to make anything with cashews and now I must. No more delaying! This looks so perfect and delicious. I don't know why it has taken me so long to get on the cashew train, but here I come. Your pictures are stunning!
Kathryn, enjoy the ride! Once you cashew, you don't stop ;)
Oh... that's so beautiful. And it sounds delicious.
Thanks, Raia! I love the sound of pumpkin sunrise btw :)
Audrey, you have created a masterpiece! This looks and sounds amazing and I'll pin for a special occasion!
Thanks Sarah. It'd definitely be a special treat for a special occasion :)
I already loved your latest peach cake. And now I love the raw take on peaches and that perfectly pale pink color... So beautiful!
Thanks Nori :) I think peaches are always beautiful <3
Wow! This looks so delicious, Audrey! Your photos are amazing! :-)
Thank you, Sina! I'm afraid it's not the photos but the cake & peaches that are amazing -- I just pressed a button and it turned out beautiful from every angle :) More than makes up for all those delicious but unphotogenic desserts :D
Yess!! The glorious cheesecake I saw on instagram!! ;) Fantastic work, Audrey, this cheesecake looks sublime. :)
Thank you, Sarah. I like "sublime" -- what a nice way to describe it :)
I'm glad some peaches made it into this dessert ;) It's so super pretty!!
Me too, Rebecca :)
Oh my goodness!!!! These pictures! Are stunning! I knew they would be, but wow! It's so delicate and dainty with the perfect swirl and those perfect peaches peeking through. It would be absolutely gorgeous at a party! I think cheesecake was definitely a good way to go :)
Thanks, Natalie. This was one camera-lovin' cake ;) It would be so lovely for a party -- I can't wait for the next occasion to make it <3
Wow! What a gorgeous looking cake, Audrey. I love everything about this stunning looking raw peach cheesecake. And the rose petals on top are so adorable. Drooling!
Thank you, Anu! I love rose petals -- they're beautiful on desserts and they taste amazing <3