Peaches Cream Cheesecake ( Plant-based, vegan, refined sugar-free, Gluten-free)

The gluten-free crust on this deliciously peach creamy cheesecake is ideal for almost any diet and even the pickiest eaters would be hard-pressed to taste the difference.

 

 

Preparation: 40 minutes
Cook: 0 minutes
Servings: 12 Pers

Ingrédients :

For the Base:

  • 1/2 cup (70g) almonds
  • 1 cup (100g) GF oats
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • Pinch salt

Peach Layer:

  • 3/4 cup (100g) raw cashews, soaked overnight
  • 3/4 cup (180g) coconut cream
  • ¬†1/4 cup (60g) peach compote*
  • 2 tbsp agave or rice syrup
  • 1 tbsp lemon juice
  • 1/4 cup (50g) coconut oil, gently melted
  • 1 tbsp (20g) cacao butter, gently melted

Cream Layer:

  • 3/4 cup (100g) raw cashews, soaked overnight
  • 1 cup (240g) coconut cream
  • 1/8 cup (30ml) lemon juice
  • 1/4 cup (60ml) pure maple syrup |agave| rice syrup
  • 1 tsp vanilla bean paste
  • pinch himalayan pink salt
  • 1/4 cup (50g) coconut oil, gently melted
  • 1 Tbsp cacao butter, gently melted

Directions :

For the Base:

  1. Place the almonds, oats and salt in a food processor and blend until finely ground.
  2. Add the rest of the ingredients and blend until a sticky dough forms.
  3. Press the dough into the prepared spring pan and place in the freezer whilst making the filling.

For the Peach Layer:

  1. Add the (drained and rinsed) cashew, coconut cream, peach compote, syrup and lemon juice in the food processor and blend until combined.
  2. Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth cream.
  3. Pour the cream filling onto the base, smooth with a spatula and place in the freezer to set for about one hour.

For the Cream Layer:

  1. Same method. Pour over the first layer and place in the freezer for a minimum of 4 hours.
0

Leave A Comment

Your email address will not be published. Required fields are marked *