Super Creamy Peach Cheesecake

Makes two 4-inch cheesecakes.

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Ingredients

Crust:

• 1/2 cup raw almonds

• 1/2 cup raw walnuts

• 1/4 cup sunflower seeds

• 3 medjool dates, pitted

• 1 tbsp maple syrup

Creamy Peach Layer:

• 1 1/2 cup cashews, soaked for at least 30’ in boiling water, rinse and drain

• 1 cup peach vegan yoghurt (I used Silk)

• 1 peach (for extra flavor)

• 1 tbsp lemon juice (opcional)

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• 1 tbsp coconut oil

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Instructions

Crust: 

1. Place almonds, walnuts and sunflower seeds into a food processor and pulse few times until coarsely ground. Add pitted medjool dates and blend until the mixture comes together. Finally add maple syrup. You should have a sticky mix when pressed together. If it doesn’t stick together add a little bit more of maple syrup.

2. Line the molds with baking paper and spoon the crust mix onto the molds and press tightly down. Place into freezer.

Creamy Peach Layer: 

1. Rinse the soaked cashews under running water and place into high speed blender together with the yoghurt, peach, lemon juice, maple syrup and vanilla and blend until smooth. Taste and adjust for sweetness if necessary. Slowly add melted coconut oil and blend until incorporated.

2. Pour the mixture on top of the crust and freeze for at least one hour.

3. Thaw the cheesecake before serving and top with peach slices.

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