Dark Cherry and Peach Layered Dairy-Free Cheesecake

I won't lie, January hasn't always been my favourite month of the year. The holiday lights start coming down, the cheer starts to fade away, and you suddenly realize that life got in the way and the things you wanted to accomplish for the year didn't go as planned. 

That's my inner pessimist talking.

My inner optimist, however, remembers that January flashes "FRESH START" and "NEW YOU" on an hourly basis, at least before the novelty wears off. January offers you that gleaming opportunity for redemption -- to make your wrongs right, to balance your carbs and protein, to swap your five chocolates a day for five fruit and vegetables.

Although it might not sound like it, the whole "I've got to get back on track and get healthy" thing really doesn't have to be that much of a drag. In fact, it can be a fun way to experiment with some of your favourite dishes and find new, "healthified", more artery-friendly alternatives. 

To help you on your healthy adventure, I'm sharing this recipe for a low fat, gluten-free, and refined sugar-free alternative to one of my favourite desserts: cheesecake. This is basically an oxymoron and really shouldn't be called a cheesecake, but it looks like one and tastes so divine like one!

So, start your New Year in the right way -- without sacrificing your sweet tooth and whip up the recipe below. You never know, January just might become your favourite month of the year.

Print Recipe

Decadent Dairy-Free Cheesecake

  • Ingredients
  • Crust
  • 12 cup almonds coarsely chopped
  • 34 cup pecans coarsely chopped
  • 14 cup unsweetened shredded dried coconut
  • 1 cup medjool dates pits removed
  • 1 Tbsp coconut oil
  • Pinch sea salt
  • Peach Cream Filling Layer
  • 1 12 cups soaked cashews
  • 14 cup honey or sweetener of choice
  • 12 lemon peeled and de-seeded
  • 14 cup coconut cream
  • 1 tsp vanilla extract
  • 2 Tbsp coconut oil
  • Pinch sea salt
  • 1 cup fresh, ripe peaches (pits removed)
  • Blueberry or Dark Cherry Cream Filling
  • 1 12 cups soaked cashews
  • 14 cup honey or sweetener of choice
  • 12 lemon peeled and de-seeded
  • 14 cup coconut cream
  • 1 tsp vanilla extract
  • 2 Tbsp coconut oil
  • Pinch sea salt
  • 1 12 cups blueberries or dark cherries, (thawed if using frozen)

Make it Like So

  1. 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.
  2. Peach Cream Filling Layer - Drain and rinse cashews. 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.
  3. Blueberry or Dark Cherry Cream Filling Layer - In a high powered blender, blend together cashews, sweetener, lemon, coconut cream, vanilla, coconut oil, sea salt and blueberries or dark cherries. Blend until smooth and creamy. Pour the mixture over the set peach filling and replace in the freezer for an hour to set.
  4. Once set, you can add your decoration. Keep stored in the freezer.
  5. Remove from freezer 10 minutes before serving.


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Recipe adapted from www.meghantelpner.com