A delightful vegan peach cheesecake with a nutty crust, creamy filling, and fruity peach topping—perfect for summer gatherings or a special dessert treat.

Why You’ll Love This Recipe

This Peach Cheesecake is completely plant-based yet indulgently creamy and bursting with fresh flavor. The crust—made from almonds (or cashews) and dried apricots—is naturally sweet and gluten-free. The cashew-based filling is rich and tangy, while the peach topping adds a seasonal, juicy finish. Plus, it’s refined sugar–free and beautifully versatile for dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

150 g (1⅕ cups) blanched almonds or cashews
100 g (¾ cup) dried apricots
¼ tsp sea salt

Filling

150 g (1 cup + 2 tbsp) cashews, soaked*
150 g (5.3 oz) vegan cream cheese
80 g (⅓ cup) vegan Greek‑style yogurt or Skyr
30 g (7½ tsp) coconut oil
80 g (¼ cup) peach preserves or apricot preserves/jam
1 tbsp fresh lemon juice
1 tsp vanilla bean paste
1 tbsp brown sugar
¼ tsp ground cinnamon

Topping

400 g (2⅗ cups) fresh peaches, pitted*
2 tbsp brown sugar
1 tbsp cornstarch or arrowroot
1 tbsp fresh lemon juice
¼ tsp ground cinnamon
½ tsp vanilla bean paste

*See recipe notes for soaking instructions.

Directions

Prepare pan and nuts
- Soak cashews as noted.
- Line a 9″ loaf pan with parchment paper.
Crust
- In a food processor, combine almonds (or cashews), dried apricots, and salt. Blend until the mixture sticks when pressed between fingers.
- Press firmly into pan base. Refrigerate while preparing filling.
Filling
- Blend all filling ingredients until smooth and creamy.
- Pour over chilled crust and refrigerate for at least 5 hours or overnight until set.
Topping
- Slice fresh peaches and combine with sugar, cornstarch, lemon juice, vanilla, and cinnamon in a saucepan.
- Let macerate 20 minutes.
- Cook over low-medium heat, stirring continuously, until peaches are slightly tender but still hold shape. Remove from heat, cool 30 minutes.
Assemble
- Spread cooled topping evenly over set cheesecake.
- Chill for another 30 – 60 minutes.
Serve
- Use a hot, wet sharp knife to slice.

Servings and timing

Servings: Approx. 8 slices
Prep time: 30 minutes (plus cashew soaking)
Chill time: 6 – 8 hours total (5 hours setting + 30–60 minutes after topping)
Total time: ~9 hours including soak/chill

Variations

Nut-free crust: Use pumpkin and sunflower seeds with dates.
Flavor switch-up: Replace peaches/apricots with berries or mango.
Richness boost: Add melted vegan white chocolate into the filling.
Sweetener swap: Use maple syrup instead of brown sugar.

Storage/reheating

Store unused cheesecake in a covered container in the fridge for up to 3 days. Freeze slices in a freezer-safe container for up to 1 month—defrost overnight in the fridge before serving. Warm peach topping gently in a saucepan if desired.

FAQs

What is the best way to soak cashews?

For creamy texture, soak cashews in hot water for at least 1 hour, or overnight in cold water. Drain and rinse before blending.

Can I use another nut instead of cashews?

Yes! Macadamias or almonds work well, though flavor and texture may vary slightly.

How can I tell when the filling is fully set?

The cheesecake should feel firm around the edges and slightly wobbly in the center—like a traditional cheesecake.

Can I make this gluten-free?

Absolutely—the recipe as written is gluten-free! Just verify your yogurt and preserves are certified gluten-free.

Can I prepare this ahead of time?

Yes, it’s perfect made the day before—just add the topping shortly before serving for best texture.

How sweet is the cake?

It has a gentle, natural sweetness from fruit and slight brown sugar—adjust to taste by increasing preserves or sugar if desired.

Can I skip the topping?

Yes. Enjoy as a plain cheesecake or top with fresh peach slices or a berry compote instead.

What do I do if the topping is too runny?

Return to heat, stir gently until thickened, then cool before adding to the cake.

Can I double the recipe for a larger pan?

Yes—just use a larger springform or baking pan, and adjust chilling time slightly.

Is it safe to freeze the cheesecake?

Yes. Freeze fully set cheesecake in an airtight container for up to 1 month. Thaw in fridge.

Conclusion

This Peach Cheesecake is a luscious, plant-based dessert that celebrates fresh flavors and creamy textures—without dairy. It’s perfect for summer entertaining or whenever you want an elevated, yet health-conscious treat. Enjoy slicing into this delightful cake and savoring each peach‑filled bite!

Ezabella

Peach Cheesecake