• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Wholehearted Eats

  • Recipe Index
  • About Sophie
    • Lets Work Together
  • Resources
  • Contact
  • Portfolio
  • Nav Social Menu

    • Recipe Index
    • About Sophie
      • Lets Work Together
    • Resources
    • Contact
    • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About Sophie
    • Lets Work Together
  • Resources
  • Contact
  • Portfolio
×

Peach and Ginger Cashew Cheesecake

August 19, 2018

Jump to Recipe

This peach and ginger cheesecake is made with creamy cashews and sweetened with maple syrup.

No bake vegan cashew cheesecake with ginger and fresh peaches.

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.

Jump to:
  • Ingredients
  • Peach and Ginger Cashew Cheese Cake

Ingredients

  • Medjool dates (I used 6 total)
  • Almonds
  • Sea salt
  • Cashews
  • Vanilla extract
  • Maple syrup
  • Coconut oil, melted
  • Lemon juice
  • Ginger
No bake vegan cashew cheesecake with ginger and fresh peaches.
No bake vegan cashew cheesecake with ginger and fresh peaches.
Continue to Content
Yield: 1 6-8 inch cake (the smaller the pan, the deeper the cake)

Peach and Ginger Cashew Cheese Cake

No bake vegan cashew cheesecake with ginger and fresh peaches.

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 Time 8 hours
Cook Time 10 minutes
Additional Time 2 hours
Total Time 10 hours 10 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

  1. 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.
  2. Line the sides of the springform pan with some parchment paper so that the filling will not stick.
  3. 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.
  4. 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.
  5. Repeat with remaining half if needed.
  6. Pour the cashew filling over the base and let chill in the fridge until set. At least a couple of hours.
  7. 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.
© Sophie MacKenzie
Category: Vegan Desserts

Filed Under: Vegan Desserts Tagged With: cake, ginger, peaches, raw

Previous Post: « Arugula Pesto Pasta with Roasted Tomatoes
Next Post: Resistant Starch Pre-Biotic Bircher Muesli »

Reader Interactions

Comments

  1. Fiona Manoon says

    January 24, 2019 at 5:58 am

    It looks very yummy.

    Thanks for sharing such a delicious recipe with us.

    Reply
  2. Mahima Git says

    January 24, 2019 at 6:35 am

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Get to Know Sophie

How to make rosewater toner
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • YouTube

Recipes for Natural Living

How to make epsom salt bath

How to Stock a Pantry

recipes you can make with pantry ingredients

Get The Free E-Book

Shop Items I Love

Sophie MacKenzie Wholehearted Eats

Footer

About

  • Privacy Policy
  • Value Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

 

 

Copyright © 2021