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Peach Cheesecake Recipe

Peach Cheesecake Recipe

5 from 18 reviews

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.

Ingredients

Scale

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

Instructions

  1. Prepare: Pre-soak the cashews. Line a 9″ loaf pan with parchment paper.
  2. Make the crust: Blend almonds, apricots, and salt. Press into pan.
  3. Make the filling: Blend all filling ingredients until smooth. Pour into pan and refrigerate.
  4. Make the topping: Slice peaches, cook with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Cool and layer on cheesecake.
  5. 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

Keywords: Peach Cheesecake, Vegan Dessert, Fruit Cheesecake, Peach Recipe