Description
This vegan Peach Cheesecake features a crunchy almond and apricot crust, a creamy cashew-based filling, and a luscious homemade peach topping. It’s a naturally sweetened, dairy-free dessert that sets in the fridge and offers a delightful balance of fresh fruit flavors and smooth richness, perfect for summer gatherings or anytime you crave a refreshing, plant-based treat.
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 4-6 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 freshly squeezed lemon juice
- 1 teaspoon vanilla bean paste
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
Peach Topping
- 400 g fresh peaches (pits removed, sliced into approx. 8 sections per peach)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (or ground arrowroot)
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla bean paste
Instructions
- Prepare: Soak the cashews for at least 4-6 hours or overnight to soften. Line the base and sides of a 9″ loaf pan with parchment paper to prevent sticking.
- Make the crust: Add blanched almonds, dried apricots, and sea salt to a food processor. Blitz for a couple of minutes until the mixture is sticky and holds together when pressed. Add more apricots if needed to achieve this consistency.
- Form the crust: Press the crust mixture firmly into the base of the prepared pan using fingers or a spoon, ensuring it is compact and smooth. Place the pan in the refrigerator while preparing the filling.
- Make the filling: Combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, peach preserves, lemon juice, vanilla bean paste, brown sugar, and ground cinnamon in a high-speed blender. Blend until smooth and creamy without lumps.
- Set the filling: Pour the blended filling over the crust in the pan. Refrigerate for a minimum of 5 hours or overnight to allow it to fully set and firm up.
- Prepare peach topping: Slice the peaches and place them in a saucepan. Add brown sugar, cornstarch, lemon juice, vanilla bean paste, and ground cinnamon. Stir to coat evenly. Let sit for 20 minutes for the peaches to release their juices and macerate.
- Cook topping: On low-medium heat, cook the peach mixture while stirring continuously to prevent sticking. Cook until peaches are slightly softened but retain a firm “al-dente” texture, not mushy. Remove from heat and let cool to room temperature for about 30 minutes.
- Assemble topping: Spread the cooled peach topping evenly over the set cheesecake filling. Refrigerate for an additional 30 minutes to an hour before serving.
- Serve and store: Use a hot, wet sharp knife to slice the cheesecake into servings. Store leftovers in a covered container in the refrigerator for up to 3 days, or freeze in a freezer-safe container for up to 1 month. Defrost in the fridge overnight before serving.
Notes
- Note 1: Soaking cashews softens them and ensures a smooth, creamy filling texture.
- Note 2: Remove peach pits before slicing and using for the topping.
- For best results, use a high-speed blender to ensure the filling is completely smooth.
- Press the crust firmly to create a sturdy base that holds the filling well.
- The peach topping should be cooked gently to avoid turning mushy, maintaining some texture.
- Use vegan cream cheese and yogurt alternatives that suit your preference for best flavor and texture.
