1. Prepare the Pan
Soak the cashews according to your preferred soaking method.
Line the base and sides of a 9-inch loaf pan with parchment paper.
2. Make the Crust
Add the blanched almonds, dried apricots, and sea salt to a food processor.
Blend until the mixture becomes sticky and holds together when pressed between your fingers.
If needed, add a few extra dried apricots to improve the texture.
Press the mixture firmly into the bottom of the prepared pan.
Refrigerate while preparing the filling.
3. Make the Cheesecake 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 with no lumps remaining.
Pour the filling over the chilled crust and smooth the surface.
Refrigerate for at least 5 hours or overnight until fully set.
4. Prepare the Peach Topping
Slice the peaches into wedges.
Place the peaches in a saucepan with the brown sugar, cornstarch, lemon juice, cinnamon, and vanilla bean paste.
Stir to coat evenly and allow the mixture to sit for 20 minutes so the peaches release their natural juices.
5. Cook the Topping
Cook over low to medium heat, stirring frequently.
Simmer until the peaches are slightly softened but still hold their shape.
Remove from the heat and allow the topping to cool to room temperature, about 30 minutes.
6. Assemble the Cheesecake
Spoon the cooled peach topping evenly over the chilled cheesecake.
Refrigerate for an additional 30 minutes to 1 hour before serving.
7. Serve
Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Serve chilled.