Gluten-Free and Vegan No-Bake Cheesecake with Peaches
This simple no-bake vegan cheesecake will delight everyone with its subtle flavors, creamy texture and beautiful presentation.
Ingredients
Base
- 1/2 cup rolled oats
- 1/2 cup whole almonds
- 1/3 cup pitted dates
- 1 tbsp coconut oil
- 1/4 tsp salt
Cheesecake
- 1 cup cashews - pre-soaked see notes
- 1/2 cup coconut cream
- 2 tbsp cocoa butter
- 1/2 cup powdered sugar
- 1/4 tsp salt
Peach topping
- 2 peaches
- 1/3 cup water
- 1/4 tsp agar agar
Instructions
- For the baseLightly roast the oats and the almonds in the oven.
- Place the roasted oats, almonds, pre-soaked dates, coconut oil and salt in a food processor and combine it into a smooth crumb.
- Pour the mixture into a 6" springform pan.
- Press it tightly into the base using your fingers or a spoon.
- For the cheesecakeDrain the cashews and place in a blender.
- Add the coconut cream, ¼ cup sugar, salt and melted cocoa butter into the blender jar and process it until a smooth paste forms.
- Pour this over the cheesecake base and refrigerate it for an hour.
- For the peach toppingSlice the peaches and put them in a saucepan.
- Add water and ¼ cup sugar and cook it on low heat for about 10 minutes, until the peaches start to get soft and the water starts to turn pink.
- Take out the pieces of peach and add the agar agar to the cooking liquid.
- Mix it thoroughly until agar agar dissolves and bring the liquid to a boil.
- Let it cool for a few minutes.
- Take the cheesecake out of the fridge and pour the liquid slowly over the creamy filling.
- Let it set in the fridge for another 4-8 hours before serving.
- Top with freshly sliced peaches to serve!
Notes
Cashews should be soaked for at least 4 hours beforehand. If this isn't possible, soak for a min 30 minutes in boiling water.
Dates should also be soaked for at least an hour, or 15 mins in boiling water.
Tried this recipe?Let us know how it was!