Dairy-Free Peach Cheesecake

Ingredients:

• 200g of gluten-free digestive biscuits
• 100g of coconut oil (melted)
• 400g of cashews (soaked for 4 hours)
• 200g of ripe peaches (chopped)
• 150ml of coconut cream
• 100g of maple syrup
• Juice of 1 lemon
• 1 tsp of vanilla extract
• Pinch of salt
• Peach slices for garnish

Kitchen Tools Needed:

• Mixing Bowl
• Blender
• 9-inch Pie Dish
• Spatula
• Measuring Cups

Instructions:

• In a mixing bowl, combine the gluten-free digestive biscuits and melted coconut oil. Mix until well combined and press the mixture into the base of a 9-inch pie dish to form a crust.
• In a blender, combine soaked cashews, chopped peaches, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
• Pour the peach filling over the prepared crust and smooth the top with a spatula.
• Chill the cheesecake in the refrigerator for at least 2 hours to set.
• Once set, slice and garnish with fresh peach slices before serving.

Macros:

• Total Calories: 290kcal
• Carbs: 25g
• Proteins: 6g
• Fats: 18g