Peach Cheesecake Recipe
Indulge in the delightful combination of creamy vegan cheesecake topped with fresh peach slices and a sweet compote in this Peach Cheesecake recipe. Perfect for a light and refreshing dessert that is both vegan-friendly and bursting with fruity flavors.
- Author: Maya
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours
- Yield: 1 cheesecake, about 8 servings 1x
- Category: Dessert
- Method: Blending, Baking, Stovetop
- Cuisine: Dessert
- Diet: Vegan
Crust:
- 150 g blanched almonds (or cashews)
- 100 g dried apricots
- ¼ teaspoon sea salt
Filling:
- 150 g soaked cashews
- 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)
- 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
- Prepare: Pre-soak the cashews. Line a 9″ loaf pan with parchment paper.
- Make the crust: Blend almonds, apricots, and salt. Press into pan.
- Make the filling: Blend all filling ingredients until smooth. Pour into pan and refrigerate.
- Make the topping: Slice peaches, cook with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Cool and layer on cheesecake.
- Serving and storage: Cut into servings and store in the fridge or freezer.
Notes
- For soaked cashews, cover with water and soak for at least 4 hours or overnight.
- To easily pit peaches, cut around the pit, twist, and remove.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Peach Cheesecake, Vegan Dessert, Fruit Cheesecake, Peach Recipe