FreshnCrunchy

Delicious, Fun & Healthy Food

Peach & Blueberry Mini-Cheesecakes

Lina LiwagComment

Peaches and blueberries.  Bright.  Colourful.  Delicious.  We have a lovely harvest of organic local peaches here in Ontario at this time.  And there's always blueberries in our freezer every single day (thanks to my husband).  Combining these  two fruits in a dessert is just wonderful.  A perfect Sunday afternoon project for me. 

I usually make regular size cheesecakes but this time, I opted for the  mini ones.  They are easier to serve and also to store in the freezer.  You would need a 6-cup jumbo silicone or non-stick muffin pan as  a mould.  I used  this one.  If you're using a non silicone mould, line the muffin holes with plastic wrap for easier removal later. 

 

Peach & Blueberry Mini-Cheesecakes

Ingredients: Organic is preferable

Crust:
1 1/4 c. raw pecans or almonds
6 large Turkish figs, chopped
2 Tbsp. water

Place all ingredients in a food processor and pulse until you achieve a sticky consistency.  Scoop 2 1/2 - 3 Tbsp. of the crust into each muffin hole and press into the bottom.  Everything should perfectly fit into all 6.  Store into the freezer while making the Filling.

Filling:

2 c.raw cashews soaked overnight, rinsed
2 medium peaches, peeled and chopped, approximately 2 cups.
1 c.  frozen (and thawed) or fresh blueberries (frozen gives it a darker hue)
2/3 c. coconut oil, melted
1/3  - 1/2 c. maple syrup
1/4 c. lemon juice
2 tsp. vanilla essence

Add the cashews, maple syrup, lemon and vanilla into a high speed blender.  Blend until smooth.  Set aside half of the mixture and leave the rest in the blender.  Add the peaches into this and blend until well combined.  Add half of the coconut oil and whizz briefly. Adjust the taste.  Reserve 1/4 c.  to be used for swirling.  Pour halfway into each muffin hole then place in the freezer  for at least 15 mins. while you go prep the next layer.  Rinse the blender .  Add the rest of the cashews  and blueberries and blend until smooth.  Mix the rest of the coconut oil and whizz briefly.  Adjust the taste.  Pour over the peach layer.  To make swirls:  Place a few dots (about 1/2 tsp ea.) of the peach mixture over the blueberry mixture then using the end of a chopstick (others use a toothpick), create some swirl designs.   Freeze until firm, approximately 3- 3 1/2 hours. 
 

As mentioned in my earlier post, I hosted a Mini-Raw Cafe at our home in the early part of Summer.   I served many of my raw creations to my friends.  They even came early to help me prep and set up.  How about that for guests!  It was a lot of work but it was a blast!  Here are some of the photos.  I'm hoping to have another project like this is in the future again.  It was so much fun!

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 Organic teas.  Flowers from my friend Aleni's garden. 

Organic teas.  Flowers from my friend Aleni's garden. 

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