Description

This cheesecake is fresh, yummy and packed with goodness. It reminds me of summer (my favourite time of year) and it is also a great alternative for cakes. So for myself I love making all sorts of flavours for my friends and family’s birthdays.

Ingredients

Scale

Base:

1 cup of almonds
6 soft dates
1 Tbsp of coconut oil
1 Tbsp of maple syrup

Filling:

1 1/2 cups of soaked cashew nuts
2 peaches
5 Tbsps of coconut oil
6 Tbsps of maple syrup
A dash of vanilla essence
1/4 tsp of salt

Topping:

1 peach
1/2 a packet of fresh raspberries
Drizzle of maple syrup

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Instructions

Grab your cake tin and add a cake linen or grease with coconut oil. Soak your cashews in boiling water for 15 mins.
In a blender, blend your base ingredients together, until you get the desired biscuit texture.
Add base mix to the pan and place in your freezer.
Wash your blender, then measure out your filling ingredents. Once this is achieved, simply add everything to the blender and blend until you get that cream cheese consistency. Then remove your cake tin from the freezer and add your filling, spreading it over your base.
Once filling is neatly spread, place back in the freezer. Idealing leave your cheesecake to harden overnight. However your cheesecake will harden enough after 5-6 hours.
Once ready, add your toppings and enjoy!!

Notes

*Found on page 197 of United Tastes of America.

*If you make it, please let me know your thoughts! I would really appreciate your feedback!!