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
Scale
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.
