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If you’ve been dreaming of a luscious dessert that feels indulgent yet fresh and wholesome, this Vegan Peach Cheesecake with Almond-Cashew Crust Recipe is exactly what you need. Combining the buttery crunch of an almond-cashew crust with a creamy, tangy vegan cheesecake filling and topped off with sweet, tender peaches, this vibrant creation is a true celebration of summer’s finest flavors. It’s a showstopper that’s completely plant-based, nourishing, and surprisingly simple to pull together, making it a new favorite for gatherings or a special treat just for yourself.
Ingredients You’ll Need
Every ingredient in this cheesecake plays a starring role—bringing essential flavors, textures, and balances of sweetness and creaminess that make this recipe truly unforgettable. From the crunchy almonds to the smooth vegan cream cheese, here’s exactly what you’ll need to craft this beauty.
- 150 g blanched almonds (or cashews): Forms the crunchy, nutty base that carries the crust perfectly.
- 100 g dried apricots: Adds a natural sweetness and sticky texture to hold the crust together.
- ¼ teaspoon sea salt: Enhances all the flavors and balances sweetness.
- 150 g cashews (soaked): Creates the creamy, dreamy foundation of the cheesecake filling.
- 150 g vegan cream cheese: Brings tanginess and classic cheesecake richness.
- 80 g vegan Greek-style yogurt (or vegan Skyr): Adds velvety smoothness and a subtle tang.
- 30 g coconut oil: Gives a hint of tropical flavor and helps the cheesecake set firm.
- 80 g peach preserves (or apricot preserves/jam): Infuses the filling with fruity goodness and sweetness.
- 1 tablespoon lemon juice (freshly squeezed): Brightens the flavors for freshness and perfect balance.
- 1 teaspoon vanilla bean paste: Provides warm aroma and depth to the filling.
- 1 tablespoon brown sugar: Sweetens the filling naturally with a touch of molasses.
- ¼ teaspoon ground cinnamon: Offers subtle warmth that complements the peaches beautifully.
- 400 g fresh peaches (pits removed): The star topping—fresh, juicy peaches sliced to perfection.
- 2 tablespoons brown sugar: To macerate the peaches and bring out their luscious sweetness.
- 1 tablespoon cornstarch (or ground arrowroot): Thickens the peach topping for a glossy finish.
- 1 tablespoon lemon juice (freshly squeezed): Balances the sweetness in the topping for a zesty touch.
- ¼ teaspoon ground cinnamon: A hint of spice to elevate the fruity topping.
- ½ teaspoon vanilla bean paste: Deepens the flavor of the peach topping with aromatic sweetness.
How to Make Vegan Peach Cheesecake with Almond-Cashew Crust Recipe
Step 1: Prepare Your Nuts and Pan
First things first, soak your cashews ahead of time so they’ll blend into that silky smooth filling we all crave. While they soak, line a 9-inch loaf pan with parchment paper, both base and sides, so your cheesecake will release effortlessly when it’s ready.
Step 2: Craft the Perfect Almond-Cashew Crust
Place the blanched almonds, dried apricots, and sea salt into a food processor. Blitz until the mixture clumps together when pressed between your fingers. If it’s a bit crumbly, simply add more apricots to help it bind. The crust should be compact and sticky enough to hold its shape once pressed into the pan—give it a good press with your fingers or a spoon. Pop this crust into the fridge while you move onto the filling.
Step 3: Blend a Creamy, Dreamy Filling
Gather all your filling ingredients – soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, peach preserves, lemon juice, vanilla bean paste, brown sugar, and cinnamon – toss them into a high-speed blender, and blend until ultra smooth with no lumps in sight. Pour this luscious cream over your chilled crust, spread evenly, and refrigerate for at least 5 hours to set nicely. Overnight is even better for that melt-in-your-mouth texture.
Step 4: Macerate and Cook the Peach Topping
Slice your fresh peaches into thin wedges, then combine them in a saucepan with brown sugar, cornstarch, lemon juice, vanilla bean paste, and cinnamon. Let the peaches sit and soak in the flavors for 20 minutes as their juices naturally release. Then gently cook the mixture over low to medium heat, stirring steadily until the peaches soften just enough to be tender but still have a delightful bite. Once the topping reaches that perfect texture, let it cool completely at room temperature.
Step 5: Top and Chill Before Serving
Spoon the cooled peach topping evenly over your set cheesecake. This final layer adds fresh fruit vibrancy and a glossy finish. Pop everything back into the fridge for another 30 minutes to an hour, allowing those flavors to marry beautifully before you slice into it.
How to Serve Vegan Peach Cheesecake with Almond-Cashew Crust Recipe
Garnishes
A sprinkle of toasted almond flakes or a tiny dusting of cinnamon on the peach topping can elevate the look and add texture. Fresh mint leaves also bring a lovely color contrast and refreshing aroma that pairs wonderfully with peaches.
Side Dishes
For an extra-special spread, serve slices alongside a berry compote or a drizzle of coconut caramel sauce. Light, fruity beverages such as sparkling water with a splash of peach syrup or herbal iced tea amplify the dessert’s summery vibes.
Creative Ways to Present
Try serving individual portions in clear glasses or mason jars layered with crust crumbs, filling, and topping for a chic parfait look. Or decorate the slice edges with thin peach ribbons or edible flowers to make your friends think you hired a pastry chef!
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Peach Cheesecake with Almond-Cashew Crust Recipe keeps beautifully in a covered container in the fridge for up to 3 days. Keep it chilled so the texture remains delightfully firm but creamy.
Freezing
This cheesecake freezes wonderfully. Wrap it tightly in freezer-safe containers or cover well with plastic wrap and foil, and store for up to one month. When you’re ready to enjoy, thaw overnight in the fridge for best results—just like freshly made.
Reheating
Since this is a chilled dessert, reheating is not necessary and can affect the texture. Instead, simply allow the cheesecake to sit at room temperature for 10–15 minutes before serving if it feels too firm from the fridge or freezer.
FAQs
Can I use other nuts instead of almonds and cashews?
Absolutely! While almonds and cashews give the best texture and flavor for this cheesecake, blanched walnuts or macadamia nuts can also work nicely in the crust or filling. Just adjust soaking times accordingly.
What if I can’t find vegan cream cheese or Greek-style yogurt?
You can substitute store-bought vegan soft cheeses or silken tofu blended with a bit of lemon juice for tang. Choose plain, unsweetened plant-based yogurts for the best creamy consistency and flavor balance.
Is it okay to use frozen peaches instead of fresh?
Fresh peaches have the best texture for this recipe, especially in the topping. If you only have frozen, thaw them thoroughly and drain excess liquid before macerating to avoid a soggy topping.
How long does the cheesecake need to set in the fridge?
At minimum, 5 hours of chilling is needed for the filling to firm up properly. Overnight chilling delivers the creamiest texture and best flavor meld.
Can this recipe be made nut-free for those with allergies?
Since both the crust and filling rely heavily on nuts for texture and creaminess, substitutions are tricky. However, sunflower seeds or pumpkin seeds might be experimented with in the crust, and silken tofu or coconut cream could replace cashews in the filling, though the taste and texture will vary.
Final Thoughts
Making this Vegan Peach Cheesecake with Almond-Cashew Crust Recipe feels like sharing a little slice of joy with yourself and everyone at the table. It’s creamy, fresh, and packed with natural flavors that celebrate the best of plant-based baking. Once you try it, I’m sure it’ll become a treasured classic in your recipe collection that you return to again and again for those special moments. So go ahead, give it a whirl and savor every bite!
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Vegan Peach Cheesecake with Almond-Cashew Crust Recipe
- Prep Time: 30 minutes (excluding cashew soaking time)
- Cook Time: 15 minutes (for peach topping cooking)
- Total Time: 6 hours 30 minutes (includes minimum chilling time of 5 hours)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
This vegan Peach Cheesecake is a deliciously creamy and refreshing dessert made with a nutty dried apricot crust, smooth vegan cream cheese filling, and a beautifully macerated peach topping. Perfect for summer gatherings or a sweet treat anytime, this no-bake cheesecake requires minimal prep and refrigerates to set, offering a fruity, dairy-free indulgence.
Ingredients
Crust
- 150 g blanched almonds (or cashews)
- 100 g dried apricots
- ¼ teaspoon sea salt
Filling
- 150 g cashews (soaked for at least 4 hours or overnight)
- 150 g vegan cream cheese
- 80 g vegan Greek-style yogurt (or vegan Skyr)
- 30 g coconut oil
- 80 g peach preserves (or apricot preserves/jam)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla bean paste
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
Topping
- 400 g fresh peaches (pits removed, sliced into about 8 sections per peach)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (or ground arrowroot)
- 1 tablespoon lemon juice (freshly squeezed)
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla bean paste
Instructions
- Prepare: Soak the cashews in water for at least 4 hours or overnight to soften them. Line the base and sides of a 9-inch loaf pan with parchment paper to prevent sticking.
- Make the crust: Add the blanched almonds, dried apricots, and sea salt to a food processor. Blend for a couple of minutes until the mixture clumps together and can be pressed. If it’s too crumbly, add more apricots to help it bind. Press the mixture firmly into the base of the prepared pan and smooth the surface. Refrigerate to set while making the filling.
- Make the filling: Combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, peach preserves, lemon juice, vanilla bean paste, brown sugar, and cinnamon in a high-speed blender. Blend until completely smooth and creamy with no lumps. Pour the filling over the chilled crust in the pan and refrigerate for a minimum of 5 hours or overnight until fully set.
- Make the topping: Slice the fresh peaches into sections. In a saucepan, combine the peach slices with brown sugar, cornstarch, lemon juice, vanilla bean paste, and cinnamon. Stir the mixture until all peaches are coated evenly. Let the mixture sit at room temperature for 20 minutes to allow the peaches to macerate and release juices.
- Cook the topping: Place the saucepan over low to medium heat. Cook the peaches gently, stirring continuously with a spatula, until the fruit softens slightly but remains firm (“al-dente”) and the mixture thickens without becoming mushy. Remove from heat and allow to cool to room temperature, about 30 minutes.
- Add the topping: Spoon the cooled peach topping evenly over the set cheesecake. Return the cheesecake to the fridge and chill for an additional 30 minutes to 1 hour to allow the topping to set.
- Serving and storage: When ready to serve, use a hot, wet, sharp knife to cut the cheesecake into 8 servings. Store leftovers covered in the refrigerator for up to 3 days or freeze in a suitable container for up to 1 month. To serve frozen cheesecake, defrost overnight in the fridge.
Notes
- Note 1: Soaking cashews softens them, ensuring a smooth, creamy filling texture.
- Note 2: Remove the pits from fresh peaches before slicing for topping.
