Warm weather is almost gone and fall is on the horizon. As one last hurrah to the sun (and the amazing Michigan peaches I finished off last week), this raw peach cheesecake deserves a spot on the table.
Enjoy this summer-filled peach cheesecake with the last rays of sun before winter!
Adapted from My New Roots
Makes a 9-inch cheesecake
Crust:1 cup raw almonds
1 cup soft medjool Dates
1/2 tsp sea salt
Filling:2 1/4 cups raw cashews, soaked for at least 5 hours
juice of 2 lemons
1 1/2 tsp vanilla extract
1/2 cup coconut oil, melted
1/2 cup honey
Directions:1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the peaches to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid, about 5 hours. Its best to make this the day before.
5. To serve, remove from freezer 20 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.