Peach Cheesecake

Ingredients (makes 1 7-inch / 17 cm cake)

Crust

• 75 gr oats

• 2 tbsp flax seeds

• 4 tbsp tahini or almond butter

• 4 tbsp agave syrup

Filling

• 100 gr tofu

• 125 gr chickpeas

• 150 gr soaked raw cashews

• 80 ml agave syrup

• 200 ml coconut milk

• 2 tbsp cornstarch

• Juice of ½ lemon

• 2 tbsp lemon zest

• 1 tsp vanilla extract
  

Peach Compote

• 3 peaches, sliced

• 60 ml water

• 2 tbsp agave syrup

Instructions

1. Preheat the oven to 160°C (320°F). Line a 7-inch (17 cm) springform pan with baking paper or lightly oil it.

2. In a bowl, combine the oats, flax seeds, tahini, and agave syrup. Press the mixture evenly into the bottom of the prepared pan to form the crust.

3. In a blender, blend the tofu, chickpeas, cashews, agave syrup, coconut milk, cornstarch, lemon juice, lemon zest, and vanilla extract until smooth. Pour the filling over the crust.

4. Bake for 55 minutes. Let the cheesecake cool completely, then refrigerate for at least 4 hours to set.

5. While the cheesecake is cooling, cook the peaches with water and agave syrup over medium heat until the mixture thickens, about 10–15 minutes. Allow the compote to cool.

6. Once the cheesecake has chilled, top it with the peach compote. Slice, serve, and enjoy!

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