No Bake Peach Cheesecake
If you have a lot of peaches laying around, then you definitely should make this INCREDIBLY DELICIOUS no bake peach cheesecake. It has a grain and refined sugar-free cookie crust, a creamy dairy free cheesecake filling, and a peach compote that adds so much flavor! This is seriously the best cheesecake I've ever made I swear! So proud of this recipe, and I hope you will love it as much as I do. It's the perfect summer dessert to share with friends and family.
Equipment
- 1 blender/food processor
- 1 cheesecake pan
Ingredients
- 8 yellow peaches
- 1 1/2 cups raw cashews
- 8 oz dairy free cream cheese(room temp)
- 1/3 cup coconut cream(from the can with no liquid)
- 1/2 cup powdered monk fruit
- 4 tbsp melted coconut oil
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2/3 cup maple syrup
- 2 cups grain free cookies
Instructions
- Make the peach compote by blending 6 medium peaches. Add the peaches along with the maple syrup to a small sauce pan over medium heat. Bring to a bubble, then let simmer for about 20-25 minutes to thicken while stirring every couple minutes. When done, set aside to cool completely.
- In a food processor, add the cookies and process until a crumb consistency forms. Pour into a bowl and mix with 2 tbsp melted coconut oil.
- In a cheesecake spring pan or mold, press the cookie crumb down evenly to make the crust.
- In a blender, add the cashews, coconut cream, and remaining melted coconut oil. Blend on high for a couple minutes until smooth.
- Add in the cream cheese, lemon juice, vanilla extract, and powdered monk fruit, then blend until smooth and creamy.
- Layer the cheesecake mixture with 2/3 of the peach compote and then place in the freezer for at least 2 hours.
- Take the cheesecake out of the freezer and out of the mold. Spread out the remaining peach compote on top of the cheesecake.
- Cut and slice the remaining 2 peaches and place them on top of the cheesecake in a pretty pattern. Enjoy!