vegan peach cheesecake
1 ½ cup walnuts, roasted
1 cup oats
¼ cup coconut oil, melted
3 tbsp maple syrup
Pinch of sea salt
1 cup raw cashews
1 tsp vanilla
1 tsp orange zest
1 tbsp melted coconut oil
½ cup maple syrup
½ cup unsweetened coconut yogurt
½ cup coconut cream (make sure its just the cream)
3 peaches, diced
Pinch of sea salt
-Soak the cashews in cold water over night. The next day when you are ready to prepare the cheesecake, rinse with cold water and add to your blender, set aside.
Preheat your oven to 350.
To make the crust, add the walnuts, coconut oil, maple syrup, salt and half of the oats to a food processor. Puree until the mixture is a fine meal consistency. Add the rest of the oats and pulse a few more times to incorporate.
Add the crust ingredients to a 9” spring form pan, use your hands to press the dough until it’s evenly spread. Use the bottom of a glass to push down all over to ensure the crust is packed and even.
Bake the crust in the oven for 10-12 minutes, until it begins to brown slightly. Set aside and let it cool completely.
To your blender with the cashews, add all other filling ingredients. Puree on high for a few minutes until everything is completely smooth.
Make sure your crust has cooled completely before pouring in the filling. Use a spatula to smooth the top of thr filling evenly. Place the cheesecake in the fridge overnight or at least 6 hours before serving.
*Note: this cheesecake has more of a mousse consistency than a traditional cheesecake. If you want a firmer texture, you could try adding in another tablespoon of coconut oil to the filling. You could also place the cheesecake in the freezer for 20-30 minutes before serving.
Peach season is here!
This recipe was inspired after I bought one of those small peach baskets last week. To be honest, I bought the basket knowing very well I wasn’t going to be able to eat all of them before they got over-ripe- so I knew a recipe would come out of it. The peaches were so sweet and juicy, I knew I wanted to make some kind of dessert. I was too excited by all of the options so I took to my Instagram to ask people if they wanted a peach crumble or vegan peach cheesecake. Clearly the cheesecake won and I’m so happy that’s how the vote went! I have wanted to test out a vegan cheesecake recipe for a while now and the peaches were the perfect inspiration.
You may be wondering why I decided to go vegan with this recipe when I’m not vegan myself. While I don’t subscribe myself to any kind of label with my diet, my main focus is always on the quality of the ingredients and food that I eat. Traditional cheesecake is made primarily with cream cheese, which is a processed milk product. Dairy itself can be problematic for many people’s digestion (myself included), and I don’t love the stabilizers and additives that are used to make cream cheese.
Even if you don’t feel that you react negatively to dairy, you’ve definitely felt the effects of having too much sugar. Traditional cheesecake is absolutely loaded with sugar! After a few bites I always start to feel my body reacting to the rush of sugar. While it’s nice to indulge and enjoy our favourite foods every now and then, it’s also really nice not to feel like crap after enjoying dessert.
This recipe contains a fraction of the sugar that you would find in traditional cheesecake. It only has ½ cup of maple syrup and it’s actually a great source of healthy fats! This means you’ll feel less of that sugar rush after eating it and you’ll feel better overall.
When it comes to my recipes, I prefer to make healthier versions of classic recipes so that everyone can enjoy it. Food is something that should make us feel good- and yes you can feel good after eating dessert! I wholeheartedly believe that we can enjoy healthier versions of the foods that we love, without feeling like we’re sacrificing anything.
The other thing I love about this recipe is that it is so simple to make! I think that sometimes it can be intimidating to try a whole new type of recipe like this, especially if you if you aren’t used to vegan recipes. Sometimes those labels can imply that it’s going to require a whole new skill set, and a bunch of wacky ingredients that you’ve never used before. But I always try to keep things simple so that healthy doesn’t mean complicated.
If you’re still not sure if this vegan cheesecake is something you’d like to try, you should know that it has been boyfriend approved. Whenever I make something that gets Jordan’s stamp of approval, I know I’ve made a winner. He doesn’t get as excited as I do with my healthy recipes, but he does get excited when something tastes good. And this cheesecake tastes really good. Whether you are vegan or not, this recipe is something that everyone will enjoy!