Description
Easy no-bake Peach Cheesecake with a naturally gluten-free almond-apricot crust, creamy vegan cheesecake filling, and fresh cinnamon-peach topping. This small-batch summer dessert is rich, fruity, refreshing, and perfect for making ahead.
Ingredients
Scale
- 150 g (1 1/5 cups) blanched almonds or cashews
- 100 g (3/4 cup) dried apricots
- 1/4 teaspoon sea salt
- 150 g (1 cup + 2 tablespoons) cashews, soaked and drained
- 150 g (5.3 oz) vegan cream cheese
- 80 g (1/3 cup) vegan Greek-style yogurt or vegan Skyr
- 30 g (7 1/2 teaspoons) coconut oil
- 80 g (1/4 cup) peach preserves or apricot preserves
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 400 g (about 2 3/5 cups) fresh peaches, pitted and sliced
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch or arrowroot starch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla bean paste
Instructions
- Soak the cashews in water for about 4 hours, then rinse and drain. For a quicker option, soak them in boiling water for 30 minutes.
- Line the base and sides of a 9-inch loaf pan with parchment paper, leaving enough overhang to lift out the cheesecake later.
- Add the almonds, dried apricots, and sea salt to a food processor. Process until the mixture becomes crumbly and sticks together when pressed between your fingers.
- Press the crust mixture firmly and evenly into the bottom of the prepared loaf pan. Refrigerate while preparing the filling.
- Add the soaked cashews, vegan cream cheese, vegan yogurt, coconut oil, peach preserves, lemon juice, vanilla bean paste, brown sugar, and cinnamon to a high-speed blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the filling over the chilled crust and smooth the surface. Refrigerate for at least 5 hours or overnight until firm.
- Add the sliced peaches, brown sugar, cornstarch, lemon juice, cinnamon, and vanilla bean paste to a saucepan. Stir well and let the mixture sit for about 20 minutes so the peaches release their juices.
- Cook the peach mixture over low-medium heat, stirring continuously, until the juices thicken and the peaches are slightly softened but still hold their shape.
- Remove the peach topping from the heat and allow it to cool to room temperature for about 30 minutes.
- Spread the cooled peach topping evenly over the set cheesecake.
- Refrigerate for another 30 to 60 minutes. Slice with a hot, wet sharp knife and serve chilled.
Notes
- For the smoothest filling, soak the cashews thoroughly before blending.
- Use ripe but firm peaches so they retain some texture while cooking.
- Apricot preserves can be substituted for peach preserves.
- Arrowroot starch can replace cornstarch in an equal amount.
- For a traditional crust, use about 1 1/2 cups vegan graham cracker crumbs mixed with 1/4 cup melted vegan butter.
- Refrigerating the Peach Cheesecake overnight gives the filling the firmest texture and cleanest slices.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container for up to 1 month and thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 24 g
- Sodium: 163 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.004 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg