Now this is a treat. Summer desserts are my absolute favourites. I love using fresh local ingredients and keeping them in their raw state wherever possible. That’s how I ended up with this wild blueberry peach dairy-free cheesecake.
This special dessert was inspired by one of my Culinary Nutrition Expert students Andi Smith, who proudly showed off a raw dessert dancing with flower petals. I’ve made variations of this one before, but I think this one is my new favourite. The mix of flavours with the peach and blueberry is most awesome and I also love that I picked them both up at the market this past week.
I also experimented with this one by slightly fermenting the cashew cream to see if that gave it more of a sour cheese-like taste. I didn’t go as far as I do when I make my fermented cashew cheese, but if you’re interested in trying it out, simply blend the soaked cashews with two acidophilus capsules and let it sit out on the counter for 4-6 hours. The fermentation of the cashews can help increase its digestibility – helpful for some as this is a very nut-heavy dessert.
This is decadent, delicious and beautiful and here are a few more awesome things about it:
modifiable in a thousand ways with your favourite seasonal fruit
raw
The super fun part for me about creating this recipe was that I was also inspired by my own cookbook! It will be out in October and I was flipping through it and came to one of my most favourite photos in the book of the Raw Key Lime Pie. I used the crust recipe from my Key Lime Pie for the base of this one. Enough chit chat- let’s get started!
I ground the crust in my food processor and then pressed it into a pie plate.
I later decided to take it out of the pie plate and use a spring form so you’d be able to see the layers from the side. A bonus of using the raw crust: you can play with it! After the crust was pressed in, I added the peach layer. I put it in the freezer for a few hours and then poured on the blueberry layer.
I let it set in the freezer for another couple of hours and then it was time to decorate and slice.
It got a little scary when it came time to slice it – always the tricky bit with any pie. But this epic piece slid out solid as can be!
Now it’s your turn to make wild blueberry peach dairy-free cheesecake!
Print
Decadent real food dessert that’s dairy-free and gluten-free using the best seasonal fruit.
Ingredients
Scale
Crust
½ cup almonds, coarsely chopped
3/4 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
1 1/2 cups soaked cashews*
1/4 cup honey or sweetener of choice
1/2 lemon, peeled and de-seeded
1/4 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
1 1/2 cups soaked cashews*
1/4 cup honey or sweetener of choice
1/2 lemon, peeled and de-seeded
1/4 cup coconut cream**
1 tsp vanilla extract
2 Tbsp coconut oil
Pinch of sea salt
1 1/2 cups wild blueberries (thawed if using frozen)
Instructions
Crust
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.
Using a pie dish or spring form, press the crust mixture into the dish, making sure to create an even thickness. Set aside.
Filling
Drain and rinse cashews.
Peach Filling
In a high powered blender, blend together cashews, sweetener, lemon, coconut cream, vanilla, coconut oil, sea salt and peaches. Blend until smooth and creamy.
Pour the mixture into crust and place in freezer to set for one hour.
Blueberry Filling
In a high powered blender, blend together cashews, sweetener, lemon, coconut cream, vanilla, coconut oil, sea salt and blueberries. Blend until smooth and creamy.
Pour the mixture over the set peach filling and replace in the freezer for an hour to set.
Once set, you can add your decoration. Keep stored in the freezer.
Remove from freezer 10 minutes before serving.
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 1/4 cup of water and two acidopholus probiotic capsules or 1/4 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.
Prep Time:1 hour
Category:Dessert
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I also experimented with this one by slightly fermenting the cashew cream to see if that gave it more of a sour cheese-like taste. I didn’t go as far as I do when I make my fermented cashew cheese, but if you’re interested in trying it out, simply blend the soaked cashews with two acidophilus capsules and let it sit out on the counter for 4-6 hours. The fermentation of the cashews can help increase its digestibility – helpful for some as this is a very nut-heavy dessert.
This is decadent, delicious and beautiful and here are a few more awesome things about it:
I later decided to take it out of the pie plate and use a spring form so you’d be able to see the layers from the side. A bonus of using the raw crust: you can play with it! After the crust was pressed in, I added the peach layer. I put it in the freezer for a few hours and then poured on the blueberry layer.
I also experimented with this one by slightly fermenting the cashew cream to see if that gave it more of a sour cheese-like taste. I didn’t go as far as I do when I make my fermented cashew cheese, but if you’re interested in trying it out, simply blend the soaked cashews with two acidophilus capsules and let it sit out on the counter for 4-6 hours. The fermentation of the cashews can help increase its digestibility – helpful for some as this is a very nut-heavy dessert.
This is decadent, delicious and beautiful and here are a few more awesome things about it:
The super fun part for me about creating this recipe was that I was also inspired by my own cookbook! It will be out in October and I was flipping through it and came to one of my most favourite photos in the book of the Raw Key Lime Pie. I used the crust recipe from my Key Lime Pie for the base of this one. Enough chit chat- let’s get started!
I ground the crust in my food processor and then pressed it into a pie plate.
I later decided to take it out of the pie plate and use a spring form so you’d be able to see the layers from the side. A bonus of using the raw crust: you can play with it! After the crust was pressed in, I added the peach layer. I put it in the freezer for a few hours and then poured on the blueberry layer.
I let it set in the freezer for another couple of hours and then it was time to decorate and slice.
It got a little scary when it came time to slice it – always the tricky bit with any pie. But this epic piece slid out solid as can be!
Now it’s your turn to make wild blueberry peach dairy-free cheesecake!
Print
