Ingredients
Directions
Make the crust: Add all crust ingredients to a food processor and blend until mealy. Press into a 9-inch pie pan.
Make the filling: Add the macadamia nuts, cashews, almonds, lemon juice, coconut cream, date paste, and salt, if using, to a food processor or blender and blend until smooth. Taste and adjust flavor or sweetness as needed.
Scoop the filling into the crust and tap a few times to release any air bubbles. Cover loosely with an eco-friendly wrap of your choice, and refrigerate until set, about 4–6 hours.
Meanwhile, make the baked apricots: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a small bowl, mix the coconut sugar and cinnamon.
Place the apricots cut side up on a baking sheet and sprinkle with half the cinnamon sugar mixture. Bake for 12–15 minutes or until the apricots are juicy and tender.
Allow the apricots to cool slightly before placing them cut-side down on top of the cheesecake.
Sprinkle the remaining cinnamon sugar over the apricot cheesecake, cut, and serve!
Chef's Notes
Substitutions
If you can’t find one of the nuts above, substitute with more of another. For example, if you don’t have macadamia nuts, add another ½ cup of cashews.
Use silken tofu in place of the coconut cream.
In place of apricots try plums, peaches, or your favorite stone fruit.
Nut-free
Use sunflower seeds in place of the nuts (to equal 1 ½ cups).
Whole Food Sweetener
Use date paste in place of maple syrup
.
Prep Ahead
Make the crust ahead of time and refrigerate, covered, for up to 3 days.
Soak the Nuts if You Don’t Have a High-Speed Blender
If you have a high-speed blender, the cheese layer will be creamy smooth without soaking the nuts. If you are working with a food processor or another type of blender, consider soaking the nuts (can be soaked together) for up to 2 hours before draining and adding them to Step 2.
Blanch Your Own Raw Almonds
Blanch almonds by boiling them for one minute; then transfer them to a colander, drain, and run them under cold water. This will loosen their skins. Holding one almond at a time between your thumb and index finger, pinch to release the skin. Compost the skins.
Storage
Store apricot cheesecake in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the crust: Add all crust ingredients to a food processor and blend until mealy. Press into a 9-inch pie pan.
Make the filling: Add the macadamia nuts, cashews, almonds, lemon juice, coconut cream, date paste, and salt, if using, to a food processor or blender and blend until smooth. Taste and adjust flavor or sweetness as needed.
Scoop the filling into the crust and tap a few times to release any air bubbles. Cover loosely with an eco-friendly wrap of your choice, and refrigerate until set, about 4–6 hours.
Meanwhile, make the baked apricots: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a small bowl, mix the coconut sugar and cinnamon.
Place the apricots cut side up on a baking sheet and sprinkle with half the cinnamon sugar mixture. Bake for 12–15 minutes or until the apricots are juicy and tender.
Allow the apricots to cool slightly before placing them cut-side down on top of the cheesecake.
Sprinkle the remaining cinnamon sugar over the apricot cheesecake, cut, and serve!