No Bake Peach Cheesecake
This cheesecake recipe was created to celebrate the freshness of the ripe peaches I had on the counter (and a friend’s birthday). I didn’t want the cheesecake to have a certain flavour (but not bland) as I wanted to peaches to shine. The creaminess of the cheesecake comes through justtttt right and the addition of the fresh peaches on top is a must. Feel free to choose a different stone fruit or summer berry. That is another reason I love this cheesecake recipe; it is versatile! Have fun with it and share it with family and friends. It will put a smile on everyone’s face!
I intentionally wanted this to be a no bake recipe. In the summer heat, the last thing you want to do is turn on the oven! This way, you can enjoy the creamy freshness of this No Bake Peach Cheesecake without the hassle of turning on the oven. The only equipment required is a high powered blender.
SERVING 6-8 people
PREP 15 mins / COOL TIME 5-6 hours / TOTAL TIME 6 hours 15 minutes
Ingredients
Almond Flour Crust
~ 1 1/2 cups almond flour
~ 1/4 cup + 2 Tbsp softened coconut butter
~ 2 Tbsp maple syrup
~ 1 Tbsp almond butter
~ 1/2 tsp ea cinnamon & vanilla extract
~ 1/4 tsp sea salt
Vanilla Custard Filling
~ 1/2 cup warmed unsweetened plant-based mylk (i prefer oat)
~ 1/4 cup + 2 Tbsp melted coconut oil
~ 2 cups raw, unsalted cashews, soaked in hot water for at least 15 minutes (longer the better)
~ 2 tsp vanilla extract
~ 1-3 Tbsp maple syrup
Steps
Almond Flour Crust
1.Place dry crust ingredients in a bowl and stir to combine. In a separate bowl, place the wet ingredients and stir to combine.
2.Place wet ingredients with dry ingredients. Stir to combine.
3.Place the mixture in a 9" pie place. Using your fingers or the back of a spoon, evenly distribute mixture throughout the pie plate, including the sides. Ensure crust is pressed down firmly in the plate.
4. Place crust in the refrigerator for 30-40 minutes or until firm.
While the crust is in the fridge, let’s make the filling!
Vanilla Custard Filling
1.Drain cashews and place cashews in a high-speed blender. Place the rest of the ingredients into the blender with the cashews.
2.Blend on high, using the tamper if necessary, for 3 - 4 minutes or until silky smooth. This step can definitely be done in a food processor, you may just have to blend for longer.
3. Place the filling in the firm Almond Flour Crust and place back in the fridge for 4-5 hours.
*Notes – I do find after making this quite a few times that depending how much liquid is provided by your coconut butter, you may need to add a Tbsp or 2 of melted coconut oil to the crust mixture. After mixing thoroughly, press the mixture down with the back of your hand or spatula. If the mixture doesn’t hold up, add a bit more melted coconut oil until it does.
Happy Eating Friends!
♡ Kell