PEACH SEASON is the best season! Am I right? 😊 It’s been a hot minute since I’ve posted here. Well not thatttt long really but still! I’ve been beyond busy the last 2 days so I took a break from the online world, but I’m back and I have recipes!! 

So, the story of this cake is fun! I actually made this cake for a friend’s birthday, but I wasn’t able to spend time with her that day so now I have a whole cake to eat 😋🍑 this is a good problem to have! Haha well me & my husband are going to enjoy this cake. I might share with my other family members... ;) hehe. 

Actually this cake is such a treat because for the last 2 weeks I’ve been really strict/sticking to my goals with my diet, as I’m trying to lose weight & gain muscle mass at the same time. So I can’t indulge too much in this bad boy! 

The idea for it being a peach themed cake is because it is SUMMER now. And that means peaches are in season, among so many other fruits!! My favourites right now are nectarines & cherries, but peaches are also super delicious AF too when you get a good one 😋

So if cheesecake sounds amazing to you, and you love peaches well I’ve got the recipe for you! Here we go! 🍑

Oil Free Vegan Peach Cheesecake 🍑

• Prep Time: 15 minutes
• Cook time: 6 hours
• Total time: 6 hours & 15 minutes
• Yield: 12 servings (or more... or less... you choose! It’s cake! :D)

Ingredients:

For the crust:

• 12 pitted medjool dates
• 1/2 cup coconut flakes
• 1 cup almonds

For the cheesecake filling:

• 3 cups soaked cashews (soaked for at least 8 hours)
• cream from 2 cans of chilled coconut milk + the remaining liquid from 1 can
• 1/2 tsp vanilla extract
• 1/2 dropper full of peach flavour (I used this brand)
• 3 tbsp of agave nectar
• juice from 1/2 lemon

For the peach top layer (omit if you want to make this raw):

• 4 peaches, sliced
• 2 cups of water
• 2 tbsp agave nectar
• 1 tbsp agar agar powder

Instructions:

1. For the crust; place all crust ingredients into a food processor and pulse/mix until well combined and sticky so that it holds its form & sticks together to make a base
2. Place a piece of parchment paper on the bottom of a springform pan and place crust mixture on the bottom, press down with your hands or fingers or you can use a flat bottomed glass go press down to make an even layer. Place in the fridge while we make cheesecake filling
3. For the filling; place all filling ingredients into a high speed blender and blend until smooth, if you don’t have a high speed blender or this mixture is too thick for your blender to blend add more water to thin it out a bit more, but not too much we want it to be slightly thick and creamy! 
4. Place mixture on top of the crust layer and tap pan on the counter to even out the top of the filling, place back in the freezer for 4-5 hours until frozen solid
5. Once cheesecake is frozen solid, leave it in the freezer while you make the agar agar peach top layer. Place peaches, water & agave nectar in a saucepan over medium-high heat and bring to a rolling boil. Strain peaches from liquid (keep the liquid!) and place the liquid back in the sauce pan, whisking in the agar agar powder until well combined. 
6. Remove from heat after about 5 minutes after mixing agar agar into the liquid, and let cool for 5-10 minutes
7. Remove cheesecake from the freezer and place some peach slices from the saucepan mix on the cheesecake, then pour over the agar agar liquid
8. Place cheesecake in the refrigerator immediately and allow agar agar mixture to cool completely - creating a jello-like layer. Once if has set, the cheesecake will be ready to slice and eat!
9. Enjoy! 🍑 best served when the agar agar mixture is a jelly but the cake can be frozen again, if your party does not finish it all, however the agar agar will lose it’s jelly aspect and the texture will be icy, but still delicious! 😋

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🍑Check out my other healthy vegan eats!🍑

• Gluten + Oil Free Chocolate Cherry Pancakes
• Icy Berry Yogurt Squares
• Chickpea Lentil Salad
• Homemade Vanilla Almond Milk
• Raw Oil Free Beetroot Hummus
• Mango Pineapple Fruit Fluff Smoothie Bowl
• Raw Creamy Alfredo Sauce Recipe + Kelp Noodle Hack
• Colourful Summer Rolls w/Sweet Chili Sauce 
• Raw + Oil Free Mini Lemon Tart 
• Raw Vanilla Lime Cheesecake