Peach and Ginger Cashew Cheesecake

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 ¼ 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

Recipe

Print Recipe

5 from 1 vote

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.

Prep Time8 hrs

Cook Time10 mins

Additional Time2 hrs

Total Time10 hrs 10 mins

Servings: 8

Author: Sophie MacKenzie

Equipment

• Measuring cups and spoons
• Food processor
• Springform pan
• High-speed blender

Ingredients

Base

• ½ cup pitted medjool dates I used 6 total
• ½ cup almonds
• 1 pinch sea salt

Filling

• 2 ½ cups cashews soak at least 8 hours or overnight (drained and rinsed)
• 1 teaspoon vanilla extract
• ½ cup maple syrup
• ¾ cup coconut oil melted
• ½ cup lemon juice
• ¼ cup water or nut milk
• ⅛ teaspoon sea salt
• 3 tablespoons finely grated ginger

Garnish

• 2 ripe peaches plums, blackberries, strawberries, nectarines, or raspberries would work too

Makes: 6inch6 x 6inch round

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.