If you have been following the blog for awhile, you know Addicted to Dates could very well be renamed Addicted to Cheesecake.
This small-batch no-bake recipe for Peach Cheesecake is my current summer obsession — it’s the perfect way to keep the kitchen cool when the temperatures rise, plus its smaller size means I don’t feel guilty making one all for myself. 😎
📖 Recipe Overview
- No-Bake - This quick & easy recipe comes together with zero time in the oven, so you have more time for fun in the sun. 🌞 (Or shade. 🌤️ You do you!)
- Vegan AND Gluten-Free - I opted to forego the traditional graham cracker crust in favor of an arguably more flavorful option. My simple press-in nut & apricot crust doubles down on the fruity flavor and makes this a naturally gluten-free dessert.
- Small-Batch - Making this vegan peach cheesecake in a loaf tin instead of a springform pan means it’s smaller, more compact, and altogether less fussy.
- Made With Simple Ingredients - Though the list might look long at first glance, several are repeated. In total, you need 13, and most are pantry staples.
🧾 Ingredients Needed
As promised, you only need simple, easy-to-find ingredients to make this peach no bake cheesecake:
- Dried Apricots - These little beauties act like dates in this recipe, providing just the right amount of stickiness to make the press-in crust stick together. As an added bonus, they also add more quasi-peachy flavor to the mix!
- Cashews - Soak them for 4 hours to make them easy to whip up into a creamy dream! If you’re short on time, use a boiling water soak, which cuts your prep down to just 30 minutes.
- Vegan Cream Cheese - I love making this vegan cheesecake with vegan cream cheese that I’ve made from scratch. Feel free to swap in your favorite store-bought block-style cream cheese instead.
- Peach Preserves - For adding lovely peach flavor to the no-bake vegan cheesecake filling. Feel free to swap in apricot jam or preserves for a close substitute.
- Fresh Peaches - I used about 4 peaches worth, but make sure to do the measuring *after* you slice them. Feel free to use either clingstone or freestone peaches, but be careful removing the pit from clingstones!
- Cornstarch - For thickening the fresh peach cheesecake topping. If corn is a no-no in your household, feel free to swap in an equal amount of arrowroot powder/starch.
🥣 How To Make Peach Cheesecake
You are just a few easy steps away from having the most delicious creamy peach cheesecake bars. This consists of making a no-bake crust, easy blender filling, and juicy peach topping.
Honestly, the hardest part is waiting for them to set in the fridge! Here's how it's done:
Step 1: Combine the crust ingredients (almonds, dried apricots, and sea salt) in a food processor until they reach a crumb consistency. The mixture should stick together between your fingers once ready.
Step 2: Press the crust into a loaf pan lined with parchment paper. Use your fingers or the back of a spoon to compact it down tightly into an even layer. Refrigerate while you make the filling.
Step 3: Combine all of the cheesecake filling ingredients in a high-speed blender until smooth and creamy.
Step 4: Pour the mixture on top of the crust and smooth out the top with a spoon or spatula. Place in the fridge until set (about 5 hours or overnight).
Step 5: To make the peach topping, add sliced peaches, brown sugar, cinnamon, lemon juice, and cornstarch to a saucepan and stir. Let the mixture macerate for a while before cooking until thick.
Step 6: Once cooled, spread the peach topping on the set cheesecake and refrigerate again for at least 30 minutes before serving.
- Swap in a graham cracker crust by mixing 1.5 cups of vegan graham cracker crumbs with a quarter cup of vegan butter.
- Make it larger by using a 9" springform pan and doubling the recipe
- If vegan peach desserts aren’t your favorite, try swapping in your favorite stone fruit instead! Nectarines have the same flavor without the fuzz and apricots are smaller and more floral, but are both excellent options.
- Made a peach cobbler cheesecake by adding crumbled shortbread or vanilla biscuits on top of the peach layer.
- Serve it as a peach melba cheesecake by drizzling on some Raspberry Coulis.
Once set, this vegan peach cheesecake can be stored in a covered container in the fridge for up to 3 days.
Absolutely! It will do well if well-wrapped and frozen for up to a month. To serve, simply defrost in the fridge overnight.
I don’t recommend that you do, but in a pinch, they’ll work. Just make sure that if you do use canned peaches here, you skip the macerating and simmering step in Step 5 to prevent them from turning to mush.
🍰 More No-Bake Cheesecakes
- 150 g (1⅕ cups) blanched almonds, or cashews
- 100 g (¾ cup) dried apricots
- ¼ teaspoon sea salt
- 150 g (1 cup + 2 tbsp) cashews, soaked *see note 1
- 150 g (5.3 oz) vegan cream cheese
- 80 g (⅓ cups) vegan Greek-style yogurt , or vegan Skyr
- 30 g (7½ tsp) coconut oil
- 80 g (¼ cups) 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
- Prepare: Pre-soak the cashews as per recipe notes. Line the base and sides of an 9" loaf pan with parchment paper.
- Make the crust: Add the blanched almonds, dried apricots and salt to a food processor and blitz for a couple of minutes until the mixture sticks together between your fingers. If needed, add more apricots to help the mixture stick.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 5 hours (or overnight) until set.
- Make the topping: Slice the peaches into about 8 sections per peach. Add the peach slices to a saucepan along with the sugar, cornstarch, lemon juice, vanilla, and cinnamon, and stir until the peaches are coated. Let the mixture sit for 20 minutes while the peaches release their juices and macerate.
- Cook the topping over low-medium heat until the peaches are slightly softened but still "al-dente" and not mushy! Make sure you continuously stir the mixture with a spatula to prevent it from sticking to the pan. Remove from the heat and allow to cool to room temperature for about 30 minutes.
- Add the topping: Add the topping to the set cheesecake, making sure it's applied in an even layer. Refrigerate for another 30 minutes to an hour before serving.
- Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 3 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
- Soaked cashews: soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
- Peaches: I used about 4 large peaches - measure after removing pits.
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