Peach Cheesecake

This Peach Cheesecake is a refreshing, vegan, no-bake dessert that’s perfect for summer picnics or any occasion that calls for a sweet treat. Made with fresh peaches and a creamy cashew filling, it’s a lighter twist on traditional cheesecake. Served as dainty cheesecake bars, it offers a delightful combination of flavors with a crunchy crust, smooth filling, and fruity topping.

Why You’ll Love This Recipe

If you’re looking for a dessert that’s both light and indulgent, this Peach Cheesecake is the answer. The creamy cashew filling provides a rich, velvety texture, while the fresh peach topping adds a burst of natural sweetness. The crust, made from blanched almonds and dried apricots, offers a subtle sweetness and crunch. With no baking required, this dessert is easy to prepare and perfect for warm weather gatherings. It’s vegan, dairy-free, and packed with flavor—truly a showstopper!

Ingredients

For the Crust:

• 150 g (1⅕ cups) blanched almonds or cashews

• 100 g (¾ cup) dried apricots

• ¼ teaspoon sea salt

For the Filling:

• 150 g (1 cup + 2 tbsp) cashews (soaked, see note 1)

• 150 g (5.3 oz) vegan cream cheese

• 80 g (⅓ cup) vegan Greek-style yogurt or vegan Skyr

• 30 g (7½ tsp) coconut oil

• 80 g (¼ cup) peach preserves or apricot preserves/jam

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla bean paste

• 1 tablespoon brown sugar

• ¼ teaspoon ground cinnamon

For the Topping:

• 400 g (2⅗ cups) fresh peaches, pits removed (see note 2)

• 2 tablespoons brown sugar

• 1 tablespoon cornstarch or ground arrowroot

• 1 tablespoon fresh lemon juice

• ¼ teaspoon ground cinnamon

• ½ teaspoon vanilla bean paste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cashews:

Pre-soak the cashews as per recipe notes. Line the base and sides of a 9″ loaf pan with parchment paper.

Make the Crust:

1. In a food processor, blitz the blanched almonds, dried apricots, and salt for 2 minutes, or until the mixture sticks together between your fingers. If necessary, add more apricots.

2. Press the crust mixture into the base of the loaf pan, smoothing it down firmly. Refrigerate while making the filling.

Make the Filling:

1. Add all of the filling ingredients to a high-speed blender. Blitz until smooth and creamy, with no lumps.

2. Pour the filling into the pan over the crust and refrigerate for at least 5 hours (or overnight) until set.

Make the Topping:

1. Slice the peaches into 8 sections per peach. Add the peach slices, brown sugar, cornstarch, lemon juice, vanilla bean paste, and cinnamon to a saucepan.

2. Stir until the peaches are coated and let sit for 20 minutes to release their juices.

3. Cook the peach mixture over low-medium heat, stirring continuously, until the peaches are slightly softened but still al-dente (not mushy). Remove from heat and let it cool to room temperature for about 30 minutes.

Add the Topping:

1. Spread the peach topping evenly over the set cheesecake layer.

2. Refrigerate for another 30 minutes to 1 hour before serving.

Serving and Storage:

1. Once set, use a hot, wet, sharp knife to cut into servings.

2. Store in a covered container in the fridge for up to 3 days, or freeze for up to a month. Defrost in the fridge overnight before serving.

Servings and Timing

• Servings: 8

• Prep Time: 30 minutes

• Total Time: 6 hours 30 minutes

Storage/Reheating

Store any leftovers in a covered container in the fridge for up to 3 days. You can also freeze the cheesecake for up to a month. To serve after freezing, let it thaw in the fridge overnight.

FAQs

Can I use a different fruit for the topping?

Yes, you can substitute the peaches with other fruits like berries, mangoes, or apricots. Just make sure the fruit is ripe and sweet.

Do I need to soak the cashews?

Yes, soaking the cashews helps them blend smoothly and creates a creamy texture for the filling. You can soak them for at least 4 hours or overnight in water, or use the quick soak method (boil them for 10-15 minutes and then drain).

Can I make this dessert ahead of time?

Yes! In fact, this dessert is best made ahead of time as it needs a few hours (or overnight) to set in the refrigerator. It’s perfect for preparing the day before a party or gathering.

How can I make the crust sweeter?

If you prefer a sweeter crust, you can add a bit of maple syrup or agave nectar to the crust mixture while blending.

Can I use a different type of oil for the filling?

Coconut oil is recommended for this recipe due to its creamy texture and subtle flavor, but you can substitute it with another neutral oil like sunflower oil or olive oil if needed.

Can I use a store-bought vegan crust?

Yes, if you prefer to save time, you can use a store-bought vegan graham cracker crust or another crust of your choice. Just ensure it’s the right size to fit the pan you’re using.

Can I skip the cornstarch in the topping?

The cornstarch helps thicken the peach topping and give it a more cohesive texture. If you don’t have cornstarch, you can use arrowroot powder or even omit it, though the consistency may vary.

Can I use fresh lemon juice in the filling and topping?

Yes, fresh lemon juice is highly recommended for both the filling and the topping. It adds a nice, bright, tangy flavor that balances the sweetness of the other ingredients.

Can I make this recipe gluten-free?

Yes, this recipe is already gluten-free as long as the vegan cream cheese and other ingredients you use are certified gluten-free.

How do I slice the cheesecake bars neatly?

To slice the cheesecake neatly, dip a sharp knife in hot water and wipe it dry before cutting each slice. This helps prevent the filling from sticking to the knife.

Conclusion

This Peach Cheesecake is a deliciously refreshing, vegan, no-bake dessert that combines creamy cashew filling, a crisp apricot and almond crust, and a fresh, fruity peach topping. Perfect for summer picnics or as a light, yet indulgent treat, it’s sure to impress your guests while satisfying your sweet tooth. The combination of textures and flavors makes this cheesecake a true standout!

Print