Peach Cheesecake

Why You’ll Love This Recipe

I enjoy this recipe because it combines the rich texture of cheesecake with the bright flavor of fresh peaches. The no-bake preparation makes it simple to prepare, and the layered presentation looks beautiful when served. I also appreciate that it is vegan, naturally sweetened with fruit preserves and peaches, and can be made ahead for stress-free entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 150 g blanched almonds (or cashews)
• 100 g dried apricots
• ¼ teaspoon sea salt

For the Filling

• 150 g cashews, soaked
• 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

For the Peach 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

Directions

1. I pre-soak the cashews according to the recipe notes and line a 9-inch loaf pan with parchment paper.
2. To make the crust, I add the blanched almonds, dried apricots, and salt to a food processor and blend until the mixture sticks together when pressed between my fingers.
3. I firmly press the crust mixture into the bottom of the prepared pan, making sure it is compact and even. Then I refrigerate it while preparing the filling.
4. For the filling, I add all the filling ingredients to a high-speed blender and blend until completely smooth and creamy.
5. I pour the filling over the chilled crust and refrigerate it for at least 5 hours or overnight until fully set.
6. To prepare the topping, I slice the peaches into sections and place them in a saucepan with the brown sugar, cornstarch, lemon juice, vanilla, and cinnamon. I stir to coat the peaches and allow them to sit for 20 minutes.
7. I cook the peach mixture over low-medium heat, stirring continuously until the peaches soften slightly while still maintaining their shape.
8. I remove the topping from the heat and let it cool to room temperature for about 30 minutes.
9. Once the cheesecake is set, I spread the peach topping evenly over the surface.
10. I refrigerate the cheesecake for another 30 minutes to 1 hour before serving.
11. To serve, I use a hot, wet, sharp knife to create clean slices.

Servings and Timing

This recipe makes approximately 8 servings.

• Prep Time: 30 minutes
• Chill Time: 6 hours
• Total Time: 6 hours 30 minutes
• Servings: 8

Variations

I enjoy changing this cheesecake based on the season and available fruit. Some of my favorite variations include:

• I use apricot preserves instead of peach preserves for a slightly tangier flavor.
• I replace peaches with nectarines for a similar but slightly firmer topping.
• I add a handful of raspberries or blueberries to the peach topping for extra color.
• I substitute pecans for almonds in the crust for a richer nutty taste.
• I add a pinch of ginger to the filling or topping for a warm spice note.
• I drizzle the finished cheesecake with a little maple syrup for added sweetness.

Storage/Reheating

I store the cheesecake in a covered container in the refrigerator for up to 3 days. The flavors continue to develop as it chills, making leftovers especially delicious. For longer storage, I freeze individual slices or the entire cheesecake in a freezer-safe container for up to 1 month. When I am ready to serve it, I thaw it overnight in the refrigerator. Since this is a chilled dessert, reheating is not necessary.

FAQs

Can I make this cheesecake ahead of time?

I find this dessert ideal for making ahead because it requires several hours of chilling. I often prepare it the night before serving.

Do I have to soak the cashews?

I always soak the cashews because it helps create a smooth, creamy filling without any grainy texture.

Can I use frozen peaches?

I can use frozen peaches if fresh ones are unavailable. I thaw and drain them first to prevent excess moisture in the topping.

What can I use instead of vegan cream cheese?

I can substitute additional soaked cashews or a thick dairy-free yogurt, though the texture and flavor may vary slightly.

How do I know when the cheesecake is fully set?

I check that the filling feels firm to the touch and no longer jiggles significantly in the center before adding the topping and slicing.

Conclusion

I love how this Peach Cheesecake combines a naturally sweet fruit-and-nut crust, a rich and creamy peach filling, and a beautifully spiced peach topping. The refreshing flavor, make-ahead convenience, and elegant presentation make it a standout dessert for warm-weather celebrations or any occasion that calls for something special. Each slice delivers the perfect balance of creamy texture and fresh peach goodness.

Print