Treat yourself to a slice of summer with our Scrummy Peach Cheesecake! This delectable dessert is the perfect way to enjoy the season's sweetest peaches, combined with a creamy, nutty filling that’s just right for warm days. The no-bake crust, made from almonds and dates, is lined with juicy peach slices, while the rich, cashew-based filling is packed with peach flavour and a hint of lemon. Whether you’re having a sunny afternoon picnic or a festive summer get-together, this cheesecake will impress your guests with its fresh, seasonal taste and irresistible charm.
Ingredients
For the crust
100g almonds
6 pitted medjool dates
1 tbsp coconut oil, softened
1 tbsp maple syrup
1 medium sliced peach (tinned is fine)
For the filling
150g unsalted cashews, soaked for at least 2hrs but preferably overnight
2 medium peaches, roughly chopped
6 tbsp lemon juice
6 tbsp maple syrup
5 tbsp coconut oil, very soft
tsp vanilla extract
tsp salt
Method
Place all crust ingredients except the peach in a food processor and blitz to a crumble that sticks together when pinched. Transfer the mixture into a 6”/15cm springform pan and press to form a crust.
Press with the base of a spoon to get it even. Line the bottom of the crust with sliced peaches and set to one side.
Put the filling ingredients in a high powered blender and blend until completely smooth. Pour into the pan on top of the crust, leaving about 2 tbsp of it in the blender for the next step. Smooth out the top with the flat of a knife and set aside.
Put in the freezer to set for 5-6 hours or overnight. Transfer the cake into the fridge about an hour before serving.
Check out our blog post Your Ultimate Guide: 4 Essential tips to have a Happy and Healthy Summer where we share our 4 top tips to help you get through summer feeling relaxed and rejuvenated.
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