⏱️ Time
- Prep: 20 minutes
- Bake: 40–45 minutes
- Chill: 2–3 hours
- Total: ~3–3.5 hours
🍽️ Serves
8–10 slices
🧺 Ingredients
Crust
- 1 cup almond flour
- 2 tbsp coconut sugar (or preferred sweetener)
- 2 tbsp coconut oil, melted
- ½ tsp cinnamon
Cheesecake Filling
- 1½ cups raw cashews (soaked 4 hours or overnight)
- ½ cup coconut cream
- ¼ cup maple syrup or agave
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Peach Topping / Cobbler
- 2–3 medium peaches, sliced
- 1–2 tbsp coconut sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- Optional: 1 tbsp cornstarch or arrowroot for thickening
🔪 Instructions
Step 1: Prepare the Crust
- Preheat oven to 175°C / 350°F.
- Mix almond flour, coconut sugar, melted coconut oil, and cinnamon.
- Press into the bottom of a lined 8-inch (20 cm) springform pan.
- Bake for 8–10 minutes, then let cool.
Step 2: Make Cheesecake Filling
- Drain soaked cashews and add to blender or food processor.
- Add coconut cream, maple syrup, lemon juice, vanilla, and salt.
- Blend until completely smooth and creamy.
Step 3: Prepare Peach Topping
- In a small saucepan, combine sliced peaches, sugar, cinnamon, lemon juice, and optional cornstarch.
- Cook over medium heat 5–7 minutes until peaches soften and sauce thickens slightly.
- Let cool slightly.
Step 4: Assemble Cheesecake
- Pour cheesecake filling over cooled crust.
- Spoon peach mixture evenly on top.
- Optional: gently swirl for a marble effect.
Step 5: Bake
- Bake at 175°C / 350°F for 40–45 minutes.
- Center may be slightly soft; it will firm as it cools.
Step 6: Chill
- Let cool to room temperature, then refrigerate 2–3 hours.
- Slice carefully and serve.
Serving Ideas
- Add vegan whipped cream on top.
- Sprinkle with toasted coconut or chopped nuts.
- Serve with fresh peach slices for extra freshness.
