I'm loving how easy these cashew cream cheesecakes are! Once you have the basic steps down there is no limit to the flavor combinations you can make! I thought what a great way to use up those last juicy peaches of the summer season then this vegan no-bake cashew cream cheesecake. I am really loving the flavor combination of peaches and our elderberry syrup! (Did you see our recipe for our no churn peach elderberry ice cream?)

Topped with the most beautiful flowers that my daughter and I picked ourselves from a local farm. I just had to compliment the colors of the flowers with some delicious figs💜 

 

Crust

1 3/4 cups pitted dates

1 cup oats

1/2 cup shredded coconut

4 tablespoons refined coconut oil (melted)

1 teaspoon cinnamon

Peach Filling

1 1/2 cups raw cashews (soaked at least 4 hours)

2 ripe peaches, skin removed and roughly chopped 

1/4 cup coconut oil (melted)

1/2 cup coconut cream

2 tablespoons lemon juice

2 tablespoons Göod Berry Co. Elderberry Syrup

2 tablespoons monk fruit or sugar of your choice

2 teaspoons vanilla extract 

1/2 teaspoon Himalayan pink salt

Vanilla Topping

3/4 cups raw cashews (soaked at least 4 hours)

2 tablespoons coconut oil (melted)

1/4 cup coconut cream

1 tablespoons lemon juice

1 tablespoons monk fruit or sugar of your choice

1 teaspoons vanilla extract 

1/4 teaspoon Himalayan pink salt

Instructions:

Crust:

Using a food processor blend dates until finely chopped. Then add the oats, coconut and cinnamon. Blend on high until combined. Melt the coconut oil and add to food processor while pulsing the date mixture until it starts to clump together. Press by the crust into an 8 inch springform pan. 

Filling:

*Make sure to keep the peach and vanilla ingredients separate*

The night before or at least 4 hours prior to making this recipe cover raw cashews with water and place in the refrigerator.

Using a food processor, blend drained cashews, melted coconut oil, coconut cream, peaches, elderberry syrup, lemon juice, sugar, vanilla extract and salt. Blend on high until you have a smooth creamy texture. If your food processor isn't able to get your mixture to the consistency you want, transfer the mixture to a blender and mix until smooth. Scraping down sides of the blender as needed. This may take several minutes. Spoon peach filling into chilled crust and place in refrigerator for 1 hour. 

Once the peach cashew cream filling has had a chance to set in the refrigerator for an hour repeat these steps again with the ingredients for the vanilla topping.

Spoon on top of the peach layer and smooth with an offset spatula. Refrigerate for at least 2 hours. 

Garnish with edible flowers and fresh fruit. Enjoy!