Wild Blueberry Peach Dairy-Free Cheesecake
 
Prep time
Cook time
Total time
 
Decadent real food dessert that's dairy-free and gluten-free using the best seasonal fruit.
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Recipe type: Dessert
Yield: 8 -10 slices
Ingredients
Crust
  • ½ cup almonds, coarsely chopped
  • ¾ cup pecans, coarsely chopped
  • ¼ cup unsweetened shredded dried coconut
  • 1 cup medjool dates, pits removed
  • 1 Tbsp coconut oil
  • Pinch of sea salt
Filling
Peach Cream
  • 1½ cups soaked cashews*
  • ¼ cup honey or sweetener of choice
  • ½ lemon, peeled and de-seeded
  • ¼ cup coconut cream**
  • 1 tsp vanilla extract
  • 2 Tbsp coconut oil
  • Pinch of sea salt
  • 1 cup fresh, ripe peaches (pits removed)
Wild Blueberry Cream
  • 1½ cups soaked cashews*
  • ¼ cup honey or sweetener of choice
  • ½ lemon, peeled and de-seeded
  • ¼ cup coconut cream**
  • 1 tsp vanilla extract
  • 2 Tbsp coconut oil
  • Pinch of sea salt
  • 1½ cups wild blueberries (thawed if using frozen)
Make It Like So
Crust
  1. In a food processor, process nuts together with dates, coconut, coconut oil and sea salt. You may need to scrape down the sides. Process until sticky but not too fine.
  2. Using a pie dish or spring form, press the crust mixture into the dish, making sure to create an even thickness. Set aside.
Filling
  1. Drain and rinse cashews.
Peach Filling
  1. In a high powered blender, blend together cashews, sweetener, lemon, coconut cream, vanilla, coconut oil, sea salt and peaches. Blend until smooth and creamy.
  2. Pour the mixture into crust and place in freezer to set for one hour.
Blueberry Filling
  1. In a high powered blender, blend together cashews, sweetener, lemon, coconut cream, vanilla, coconut oil, sea salt and blueberries. Blend until smooth and creamy.
  2. Pour the mixture over the set peach filling and replace in the freezer for an hour to set.
  3. Once set, you can add your decoration. Keep stored in the freezer.
  4. Remove from freezer 10 minutes before serving.
  5. Enjoy!
Notes
*Fermentation
If you want to try fermenting the cashew cream, after soaking your cashews for 4-6 hours, rinse thoroughly. Add cashews to blender with either a ¼ cup of water and two acidopholus probiotic capsules or ¼ cup of yogurt.
Blend until smooth and then let sit for 6-8 hours.
Split the mixture in half and proceed as outlined for the peach and blueberry filling.
**Coconut Cream
For best results, put your tin of full fat coconut milk in the fridge for 4-6 hours to allow it to chill completely and let the cream settle at the top. Scoop out the cream you need, leaving the water behind. This will give your pie the creamiest results.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/wild-blueberry-peach-dairy-free-cheesecake/