I’m absolutely thrilled about this recipe for Vegan Orange Peach Cheesecake. I’ve always loved a cheesecake, but since I don’t really eat dairy, I have been on a mission to create a perfect vegan cheesecake, and I think I’ve nailed it. The crunchy, nutty base is exquisite against the creamy orange topping. It’s also great at this time of year when fresh organic peaches are at their best. Oh, and BTW – this is really EASY to make!
This recipe serves 10, but maybe less because you’ll want more than one piece 🙂
Ingredients
The Crust
- 2 cups mixed nuts (I used walnuts and pecans)
- 10 dates, pitted
- 2 tbsp raw coconut oil
The Filling
- 2 cups cashews (soaked for 2-3 hours in water)
- 1/2 cup maple syrup
- 1/2 cup raw coconut oil
- 1 tub of vegan Cream Cheese (I love Follow Your Heart)
- Juice of 1 orange
- 1tbsp vanilla essence
- 1/4 tsp salt
- Zest of orange
- 2 organic ripe peaches.
- 1 cup organic raspberries
Instructions
- Pre-heat oven to 375 degrees F
- Place all the crust ingredients in a processor and pulse until the mixture resembles fine breadcrumbs. Press into a well-greased pyrex pie platter. Place in the oven for 2–30 minutes or until the edges are browned. Remove from oven and set aside to cool.
- Rinse the cashews and place them, along with all the other filling ingredients (except the orange zest), into the blender. Blend on high until all the mixture is thick and creamy. Stir in the orange zest with a metal spoon.
- Spoon the filling onto the base and leave it to chill in the fridge for at least 2 hours.
- Just before serving, arrange the peaches and raspberries on top.
- It keep really well for 2-3 days in the fridge, but cover well with plastic wrap or foil.
- Enjoy your vegan orange peach cheesecake!
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