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Ginger Peach Cheesecake (Vegan)


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

  1. Place all the ingredients for the date and nut crust into a food processor.
  2. Process until well incorporated.
  3. Press the crust firmly and evenly into a spring form pan and set aside.

For the cheesecake filling

  1. Drain liquid from cashews.
  2. Place cashews into the cup of a nutri bullet or blender.
  3. 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.
  4. 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.
  5. Freeze the cheesecake overnight, or for at least 4 hours.
  6. Remove frozen cheesecake from freezer and detach the top part of the spring form pan.
  7. Decoratively garnish one side of the cheesecake with fresh peach slices, by layering them around the edge.
  8. Place back in the freezer for 30 minutes.
  9. Allow 15 minutes to thaw before serving.
  10. 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