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Peach Blueberry Cheesecake

Peach Blueberry Cheesecake

 

Serves 12-16
This recipe is gluten free
*You will need a 10” spring form pan, food processor, and Vitamix or other high-power blender

 

Crust:

  • 2 cups raw almonds
  • 1 ½ cups pitted dates
  • ½ tsp. cinnamon
  • 1/8 tsp. sea salt

In a food processor, add almonds, cinnamon and salt, and pulse to a fine meal. Add dates, and continue pulsing until they are well incorporated. In a 10 or 12 inch spring form pan, pour the crust mixture in and press it down evenly with your fingers. Place in the fridge while you make the filling.

 

Filling:

  • 3 cups raw cashews, pre-soaked
  • 1 ¼ cups organic Thai coconut milk
  • ¾ cup liquid sweetener of your choice (raw agave, maple, honey, etc.)
  • 1/3 cup lemon juice
  • Zest of ½ a lemon
  • 1 T. vanilla extract
  • ¼ tsp. sea salt
  • ¾ cup coconut oil, melted
  • 4-5 peaches, thinly sliced

Add all ingredients except peaches and coconut oil to a Vitamix, and blend (using the tamper) until completely smooth. Add in coconut oil, and blend just until fully incorporated.

 

Assembly:

Spread one layer of sliced peaches directly on top of the crust, and pour half of the cheesecake filling over top. Spread one more layer of peaches on top of the filling to create a layered effect when you slice into the cheesecake. Pour the remaining half of the filling over top the second layer of peaches. Place cheesecake in the freezer for 8-12 hours to set up.

 

Blueberry sauce:

  • 2 cups fresh blueberries
  • 1 cup frozen blueberries
  • 1-2 T. liquid sweetener of your choice (optional)

In a Vitamix, blend one cup of fresh, and one cup of frozen blueberries together, along with the sweetener of your choice. Remove from blender, and stir in the remaining fresh blueberries to the sauce.

Serve the cheesecake slices with blueberry sauce spooned over top, creating a cascading effect.

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