Raw Peach Cheesecake

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, and refined sugars}

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.

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, and refined sugars}

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.

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, eggs, and refined sugars}

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.

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, eggs, and refined sugars}

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 ;)

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, eggs, and refined sugars}

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 :)

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, eggs, and refined sugars}

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

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, eggs, and refined sugars}

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 :)

Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, eggs, and refined sugars}

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" {Free from: dairy, gluten & grains, eggs, and refined sugars}

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Raw Peach "Cheesecake" {Free from: dairy, gluten & grains, and refined sugars}

Raw Peach Cheesecake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6" cake

Description

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:

  • 1½ 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 tbsp of the cheesecake filling
  • 1-2 fresh strawberries {for color}
  • 1 tbsp lemon juice

Instructions

  1. 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.
  2. 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 tbsp of it in the blender for the next step. Smooth out the top a little and set aside.
  3. 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

Happy {un}baking!

Audrey

~~

Disclaimer: this post contains affiliate links to a 6″ springform pan and raw ground vanilla bean.

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