Author Notes
A gluten-free and dairy-free take on a traditional cheesecake, with a salted graham cracker crust and creamy coconut milk filling infused with fresh peaches and cinnamon. —Marina Gunn
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Ingredients
- Crust
-
1 cup
packed pitted dates - soaked for 10 minutes then drained
-
1 cup
raw almonds
-
1 tablespoon
cinnamon
-
1 teaspoon
salt
- Filling
-
2 cups
raw cashews, soaked for 45 minutes in hot water
-
1
large lemon, juiced
-
1/3 cup
melted coconut oil
-
1/2 cup
full-fat coconut milk
-
1/2 cup
maple syrup (or honey if not vegan)
-
1
ripe peach, without skin
Directions
-
Add dates to a food processor and blend until it forms into a ball. Remove and set aside in a bowl.
-
Next add almonds and process into a meal. Add the dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. Add salt to taste.
-
Cover the bottom of your springform pan with parchment paper and lightly grease (I use olive oil spray).
-
Scoop crust mixture into the pan and press with down fingers.
-
Add all filling ingredients to a blender and mix until very smooth. I mixed mine for 1 minute, until silky smooth. If it won't come together, add more lemon juice or more coconut milk liquid.
-
Fill the pan with the filling and then decorate it however you'd like with your sliced peaches! Set in freezer, covered, for 4 - 6 hours.
-
Enjoy! Keep in the freezer for up to 1-2 weeks.
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