Grease and line a 20cm springform cake tin. Grind the pecans, cashews, coconut and dates in a food processor or high-speed blender. Stir in the salt, lime zest and flaxseed (if using) to form a sticky dough and press firmly into the bottom of the tin. Place in the freezer for 30 minutes, until hardened.

For the peach layer, drain and rinse the cashews. Place all the ingredients into a food-processor or high speed blender and process until smooth. Pour about two thirds of the mixture over the top of the base. Place in the freezer for about 45 minutes, or until the layer is firm.

Meanwhile, make the raspberry layer by adding the raspberries and maple syrup to the remaining peach mixture and blend again. Spoon the raspberry layer on top of the frozen peach layer and leave to freeze for 2–3 hours.

Remove the cheesecake from the freezer about 30 minutes before serving and decorate with frozen peach slices, raspberries, desiccated coconut and some chia/hemp seeds, if you wish.

Peach Melba Cheesecake

The Peach Melba Cheesecake is great to make ahead of time and stick in the freezer, and because it’s raw there’s no need for baking!