Peach Blueberry Cheesecake

  • Serves 12-16

Everything is just peachy this week.

Cashews have an amazing creamy quality to them, which make them perfect for making healthy alternatives to dairy desserts. As far as comparing it to the flavor of a dairy cheesecake, you’ll have to make the recipe and tell me what you think!

*You will need a 10” spring form pan, food processor, and Vitamix or other high-power blender

Crust:

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

Filling:

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

Assembly:

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

Blueberry sauce:

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

Serving:

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

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