Happy Wednesday! It’s been a while since I’ve come up with a new recipe for the blog, and the rainy weather we’ve had lately was just the motivation I needed. There’s really nothing quite like staying cozy indoors, watching football and making desserts during Fall amiright?!
While I have a list of new treats to make for the new season, the fresh peaches on hand, were just what I needed for today’s vegan dessert!
Vegan Ginger Peach Cheesecake
This vegan ginger peach cheesecake is a delicious alternative to regular cheesecake, made with cashew cream. The crust is made from dates and almonds and can be topped with any fruit imaginable.
How to make cashew cream
If you’re wondering how on earth you make a cheesecake from cashews, it’s actually quite simple! All you have to do is soak them overnight. When soaked and blended the cashews take on this amazingly rich and creamy consistency, that’s a great dairy replacement and alternative. Like the vegan pumpkin cheesecake bars I made last year.
Today’s recipe doesn’t include pumpkin, (cause let’s be honest…I’m just not ready for that yet!!) But the peaches and ginger together are a marriage of fruit and spice, quite fitting for this time of year. The flavors have me reminiscing on the season that went too fast, so this cashew cheesecake is what Iike to call a sweet transition from Summer to Fall.
The cheesecake is slightly tart from the peaches and a little spicy from the ginger and turmeric (putting that on everything right now), balanced with the creamy cashews (the base of the cheesecake) and sweet dates. The nuts in the date crust give this decadent dessert really good texture.
Even better, the cheesecake is gluten-free and raw vegan, packed with protein from the nuts and only sweetened with maple syrup and fruit.
What I love most is that you don’t have to be vegan at all to love this ginger peach cheesecake!
Oh yes, it’s that good..I promise!!
Creamy cashews, ginger and fresh peaches are blended together to create this rich and decadent vegan cheesecake, hugged with a date and almond crust.
Date & Nut Crust
- Spring form pan.
- 1.5 cups of organic dates pitted and cut in half
- 1/2 cup shredded coconut
- 1 cup blanched almonds or nut of choice (pecans work well)
- pinch of salt salt
- 1tsp ginger
- 1/2 tsp turmeric
- 2tbsp maple syrup
- 2 1/4 cups raw cashews (soaked overnight or in boiling water for 2 hours)
- 1/2 cup alternative milk (almond, cashew or coconut)
- 2 organic peaches pitted and chopped
- 1 inch piece of peeled ginger
- 2 tbsp coconut oil
- 1/4 cup maple syrup
- fresh sliced peaches
- blooms for garnish
For the date & nut crust
- Place all the ingredients for the date and nut crust into a food processor.
- Process until well incorporated.
- Press the crust firmly and evenly into a spring form pan and set aside.
For the cheesecake filling
- Drain liquid from cashews.
- Place cashews into the cup of a nutri bullet or blender.
- Pour remaining cheesecake filling ingredients into the blender with the cashews and blend until smooth and creamy. Add additional liquid 1 TBSP at a time if the mixture is too dry. It’ll depend on how much juice there is in the fresh peach.
- The cheesecake filling should be thick, smooth and creamy. Once this texture is achieved, pour over the date crust, gently tapping on the counter to smooth out the top.
- Freeze the cheesecake overnight, or for at least 4 hours.
- Remove frozen cheesecake from freezer and detach the top part of the spring form pan.
- Decoratively garnish one side of the cheesecake with fresh peach slices, by layering them around the edge.
- Place back in the freezer for 30 minutes.
- Allow 15 minutes to thaw before serving.
- Garnish with edible flower petals, slice and enjoy!
- The peach slices and edible flower petals are optional and the make for a beautiful finish.
Keywords: vegan, cheesecake, peach, cashew cream, recipe
Texturally, the cheesecake is a bit different from one made with cream cheese, but equally heavenly and delicious.
The vegan cheesecake will slice best when it’s still frozen and you’ll want to keep leftovers chilled, if there’s any left to spare!
You’ll also love that the cheesecake can be made ahead and frozen for up to two weeks.
So ready for a bite!
And so ready to make one more! Have you ever tried a vegan cheesecake before? Let’s connect below!
This post titled Ginger Peach Cheesecake was seen first on Posh Little Designs. All Rights Reserved. 2018.