This peach and ginger cheesecake is made with creamy cashews and sweetened with maple syrup.
The end of summer chaos has arrived, so I'm keeping this post super short. Last month I has these grand ideas of making this summer cashew cheese cake, but like most things in the summer I left it to the last minute. So I'm sneaking this in while I still can.
It's a simple cashew cheese cake lightly spiced with ginger (it's subtle despite how much is in here) and garnished with seasonal fruit. While I chose peaches, nearly any summer (or fall fruit like figs) would work perfectly. If you're wanting something even a little fancier, try adding 1/4 cup of fruit to the base and removing the required water.
Ingredients
- Medjool dates (I used 6 total)
- Almonds
- Sea salt
- Cashews
- Vanilla extract
- Maple syrup
- Coconut oil, melted
- Lemon juice
- Ginger
Peach and Ginger Cashew Cheese Cake
This cake will keep in the fridge for about 5 days, but for longer storage, keep it in the freezer. You should be able to cut it from frozen, then leave the slices to thaw on the counter in under 30 minutes.
Ingredients
Base
- 1/2 cup pitted medjool dates (I used 6 total)
- 1/2 cup almonds
- Pinch sea salt
Filling
- 2 1/2 cups cashews, soak at least 8 hours or overnight (drained and rinsed)
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 3/4 cup coconut oil, melted
- 1/2 cup lemon juice
- 1/4 cup water or nut milk
- 1/8 tsp. sea salt
- 3 tbsp. finely grated ginger
Garnish
- 2 ripe peaches (plums, blackberries, strawberries, nectarines, or raspberries would work too)
Instructions
- Begin by making the crust. Pulse together the almond, dates, and salt, in a food processor until the pieces of almonds are fairly small and the mixture holds together. Press into your springform pan. I like to make sure the base is nice and smooth by using the back of a spoon to help press.
- Line the sides of the springform pan with some parchment paper so that the filling will not stick.
- Next, combine the drained and rinsed cashews, with the vanilla, maple syrup, coconut oil, lemon juice, water, salt, and ginger and begin to puree in a high speed blender. I did this in two batches because I found it was too much for my blender.
- Puree until the mixture is silky smooth, then if your blender has an extra high speed "whip" function, turn it on for about a minute to help get some extra air into the mix.
- Repeat with remaining half if needed.
- Pour the cashew filling over the base and let chill in the fridge until set. At least a couple of hours.
- To garish, cut thin slices of the peach and create concentric circles around the cake, much like a flower. I garnishes mine with borage, but any edible flower would be nice along with bee pollen, cacao nibs, or dried rose petals.
Fiona Manoon says
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
Mahima Git says
I never tried this recipe before and
after reading this amazing post I think I must give it a try.
I hope I will make them like you.