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
Instructions
- 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: 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. Press the crust into the base of the loaf pan, smoothing it down firmly. Refrigerate while making the filling.
- Make the Filling: Add all of the filling ingredients to a high-speed blender. Blitz until smooth and creamy, with no lumps. Pour the filling into the pan and refrigerate for at least 5 hours (or overnight) until set.
- Make the Topping: 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. Stir until the peaches are coated and let sit for 20 minutes to release their juices.
- 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: Spread the peach topping evenly over the set cheesecake layer. Refrigerate for another 30 minutes to 1 hour before serving.
- Serving and Storage: Once set, use a hot, wet, sharp knife to cut into servings. 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.
Notes
- Note 1: Be sure to soak the cashews in water for at least 4 hours before use.
- Note 2: Use ripe peaches for the best flavor, and adjust the sweetness to your taste with the brown sugar.
- If desired, you can replace the peach preserves with apricot preserves or jam for a different flavor.
- For a smoother texture, you can blend the topping for a few seconds before adding it to the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 40 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
