Raw Peach Cheezecake

Raw Peach Cheezecake

Ready in 40 minutes + prep

Serves 10



  • 3 cups soaked & dehydrated cashews
  • 1 cup plant yogurt to ferment
  • ½ cup maple syrup
  • ½ melted coconut oil
  • 1 cup peach crystals
  • Juice of one small lemon


  • 1 cup soaked & dehydrated almonds
  • Dash of pink salt
  • ½ cup dates


  1. Put cashews into a blender and puree with yogurt, coconut oil, lemon juice and maple syrup. You’re going for a smooth consistency.
  2. Take the mixture out and let sit, covered, for a day on the countertop.
  3. To make the crust, place almonds, dates and a pinch of salt into a blender.
  4. Blend until the mixture starts to stick together, but don’t overblend.
  5. Spread into a 10” springform pan.
  6. Divide the cashew mixture into 2.
  7. Place one half of the cashew cake mix into a blender and add the peach crystals.
  8. Scoop it onto the crust and spread evenly. A tablespoon works well for this.
  9. Place into the freezer to firm up.
  10. Take out of the freezer and spread the rest of the cashew cake mix.
  11. Put into the freezer for 4 hours or overnight.
  12. Let defrost, decorate and serve.


*Decorating is the fun part, always! Go all out! Peaches pair well with lemon, so we made a lemon butter to scoop into the middle of this cake. We’ve also sprinkled it with gorgeous glittery raspberry crystals. Do what you do, be you!

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