Raw Peaches & Strawberry Cheesecake

Raw Strawberry & Peach Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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I promised you more cheesecake, here’s another recipe for you to try. Even more amazing than the last – the peaches and strawberries pair very well in this recipe. This recipe is very simple, please be sure to add the pinch of sea salt in the crust layer, trust me it truly makes a difference. Please try this one and enjoy!
Are you smiling yet?
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked overnight
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted/room temp. if it’s warm (plus addt’l)
3 Tbsp Raw Agave Nectar
1 Tsp Pure Vanilla Extract (or Vanilla Bean equivalent)
2 Peaches, peeled/pitted
Strawberry Layer:
 2 Cups Strawberries, hulled (about 12)
1 Tbsp Raw Agave Nectar
Crust:
 2 Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1-2 Tbsp Raw Agave Nectar
A pinch of Course Sea Salt or reg. sea salt

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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(Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.
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-Add cheesecake mixture on top and smooth
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-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.
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-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.
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Raw Strawberry & Peach Cheesecake

  • Servings: 12-16 ~ Vegan, Raw, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked overnight
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted/room temp. if it’s warm (plus addt’l)
3 Tbsp Raw Agave Nectar
1 Tsp Pure Vanilla Extract (or Vanilla Bean equivalent)
2 Peaches, peeled/pitted
Strawberry Layer:
 2 Cups Strawberries, hulled (about 12)
1 Tbsp Raw Agave Nectar
Crust:
 2 Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1-2 Tbsp Raw Agave Nectar
A pinch of Course Sea Salt or reg. sea salt

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth. (Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.
-Add cheesecake mixture on top and smooth
-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.
-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.

18 thoughts on “Raw Peaches & Strawberry Cheesecake”

    • veganrescue says:
      Reply

      Can’t wait for you to try. So this time around I’ve been keeping it in the freezer. Last night I took it out before making dinner, so when it was time for dessert I sliced them up, amazing! There were parts still a little frozen… what a treat.

      Liked by 1 person

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