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Vegan Peach Cobbler Cheesecake

One of the most popular down south classic desserts.

I wanted to give my hand at this recipe & give it the Chef Lonnie.G treatment. I love cheesecake heavy & I knew it would pair well with a rich decadent peach cobbler.

This recipe is great for intermediate & expert bakers. Even if your new with baking this is still one you can learn to sharpen your skills.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 2 hrs

Cook 40 mins

Chill 2 hrs (overnight for more firm cheesecake)

Recipe

For the crust:

• ½ cup walnuts

• ½ cup almonds

• 1 cup pitted dates

¼ cup maple syrup

(I used a pre made crust)

For the Cheesecake Filling:

2 ½ cup raw cashews soaked

1 tablespoon lemon juice

⅓ cup almond milk

1 tablespoon of vanilla extract

¼ cup agave (maple syrup) is fine too

Peach Cobbler:

3 cups of sliced peaches (canned or fresh is fine)

1/2 cup ap flour

2 tsp baking soda

1/2 tablespoon of cinnamon

1/2 tablespoon of nutmeg

1 tsp salt

1 1/2 tablespoon of vanilla

1 1/2 cup of sugar

1 cup of almondmilk

1/2 cup of melted vegan butter

Instructions

1. Preheat oven to 350 degrees.

3. Blend soaked cashews, lemon juice, almond milk, vanilla extract, & agave until smooth for 3 mins.

4. Consistency should be smooth but not too thin. Pour the cheesecake mix into crust.

5. Freeze for 2 hrs to let set. (Overnight for a more firm cheesecake).

6. In a medium bowl whisk together flour, baking soda, salt, 1 cup of sugar. Set aside.

7. In a sauté pan add water, cinnamon, nutmeg, vanilla, & sugar.

8. Add peaches & simmer on medium heat until they begin to caramelize.

9. Take the peaches off the heat.

10. In a baking dish add the melted butter. Then pour the cobbler batter on top.

11. Scoop the peaches on top of the cobbler batter. Bake for 40 mins on 350.

12. Let cobbler cool for 15-20 mins until room temp. Then scoop the cobbler on top of the cheesecake until completely covered.

13. Slice cheesecake, plate up & enjoy!

This is the recipe I used to make this Peach Cobbler Cheesecake. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check out our Cilantro Lime Rice Special!

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Cilantro Lime Rice Special

Easy, quick, and delicious

I sauced up this new dish for a private chef client & I knew it was gonna be a hit. They loved it so much they literally were asking for more before they ate the other courses of their dinner !

This one is simple & great for intermediate culinarians. The immaculate taste will keep you coming back to make this every week!

Serving Size

Serves 2-4 people. Double recipe for more servings.

Cook Time

Prep 10 mins

Cook 30 mins

Recipe

3 cups of rice of choice (I used jasmine)

1 cup of diced red potatoes

1/4 cup of organic capers

1/4 cup of lime juice

2 tablespoons of cilantro (dried or freshly chopped is fine)

1/2 tablespoons of parsley

1/2 tablespoon of pink himalayan salt

1/2 tablespoons of old bay seasoning

2 tablespoons of garlic powder

sprinkle of black pepper

Instructions

1. Add rice to a pot of boiling water & cook on low heat for 15 mins until rice is firm yet fluffy.

2. Heat a pan/ skillet on medium heat.

3. Add grapeseed oil & potatoes.

4. Once potatoes start to brown a bit add the capers.

5. Sauté on medium heat until potatoes are slightly crispy. Add seasonings to the potatoes & take off the heat.

6. (Optional) whisk together vegan mayo, hot sauce, old bay seasoning, parsley, sprinkle of salt.

7. Plate up. Add the rice to plate, add sauce on plate, add the potatoes & capers on top of rice.

8. Eat & enjoy!

This is the recipe I used to make this Cilantro Lime Rice Special. Add this to your weekly rotation!


Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check our classic chickpea curry!

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Seeded Watermelon Juice with a Twist

We all know how hot the summertime heat can get! This watermelon juice is fortified with simple yet powerful ingredients, to keep your energy nourished.

Next time you feel called to have some fresh fruit juice, consider the benefits of naturally enhancing the properties and nutrients in the juice. Fruit juices are meant to be simple and easy on the digestion, this is why we only added light and simple ingredients to complement the fruit. Combined with wild harvested sea moss, dates, and the rind of the watermelon, this recipe will take your hydration to the next level!

Servings:

3 quarts, 12 cups

Cook Time:

20 minutes

Ingredients

Half of a large, seeded watermelon

1/2 cup – 1 cup sea moss gel

3 – 5 pitted dates


Recipe

  1. With a clean rag, rinse off the rind of the watermelon.
  2. Cut watermelon in to pieces that will fit your juicer best.
  3. Separate however much rind you would like to include, compost the rest. I like to juice together 75% fruit and 25% rind.
  4. Juice on low speed for maximum extraction. Strain when finished, in to a large bowl or pitcher.
  5. Add juice, sea moss, and dates to a blender. Blend on medium high speed till smooth, should be less than a minute.
  6. Serve chilled or fresh. Enjoy!

Pro Tip: you may need to blend your ingredients in batches depending on how much you have and how big your juicer is. Remember, keep it simple, no need to complicate.


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Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Want to try a more filling breakfast instead? Check out our protein packed berry muffins!