Vegan No-Bake Cheesecake with Peaches
Add Preferred SourceNothing beats pulling this Vegan No-Bake Cheesecake with Peaches out of the fridge on a warm day. The creamy cashew filling is smooth and tangy while roasted almonds and oats create a crunchy base underneath. Fresh peaches and that gorgeous pink glaze add the perfect fruity sweetness.
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I make this for summer parties, birthdays, and potlucks, anytime I want a light and refreshing dessert without heating up the kitchen. It’s naturally gluten-free, and the fresh peach topping makes it extra special. It looks gorgeous on the table and everyone always asks for the recipe. It keeps in the fridge for up to 4 days, though honestly, it never lasts that long at my house.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan No-Bake Cheesecake with Peaches with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love making this vegan peach cheesecake recipe because the steps are straightforward, and you don’t need to turn on your oven except for a quick roast of the nuts and oats.
Roast the Base Ingredients
Spread the rolled oats and whole almonds on a baking sheet and lightly roast them in the oven until they smell nutty and turn golden. Roasting brings out deeper flavor in the crust.
Make the Crust
Add the roasted oats, almonds, pre-soaked dates, coconut oil, and salt to your food processor. I use my food processor for this because the powerful motor breaks down the almonds and dates into a perfect texture without overheating.
Pulse everything until it forms a smooth crumb that holds together when pressed. Pour the mixture into a 6-inch springform pan and press it firmly into the base using your fingers or the back of a spoon.
Blend the Cheesecake Filling
Drain the cashews that you’ve soaked overnight and add them to your blender along with the coconut cream, powdered sugar, salt, and melted cocoa butter. I rely on a high-powered blender for this step because it pulverizes the cashews into silky perfection.
Blend everything until completely smooth with no graininess. The cocoa butter adds richness and helps the filling set beautifully. Pour the creamy mixture over your crust and refrigerate for an hour.
Cook the Peach Topping
Slice your peaches and place them in a saucepan with water and sugar. Cook on low heat for about 10 minutes until the peaches are soft and evenly coated and the water turns pink from their juices.
Remove the peach slices with a slotted spoon and set them aside. Add the agar agar to the pink cooking liquid and whisk until dissolved, then bring the liquid to a boil. Let it cool for a few minutes so it doesn’t melt your chilled filling.
Assemble and Chill
Take the cheesecake out of the fridge and slowly pour the pink peach liquid over the creamy cashew layer. The agar agar will transform it into a glossy glaze as it sets.
Return the cheesecake to the fridge for another 4 to 8 hours before serving. Top with fresh peach slices just before serving.
Serve and Enjoy
Top the chilled cheesecake with freshly sliced peaches right before serving. Run a thin knife around the edge of the springform pan, then release the sides and transfer the cheesecake to your serving plate.
Slice with a sharp knife, wiping it clean between cuts for neat edges that show off the gorgeous layers. Enjoy!
If you’re transporting the cheesecake to a party or potluck, keep it in the springform pan with the ring still attached and cover the top with plastic wrap. I like using a springform pan with a leak-proof design that travels well without worrying about the base shifting.
Place the pan on a flat surface inside this cake carrier to prevent it from sliding during travel. The carrier is tall enough to accommodate the cheesecake without touching the top and has a secure locking lid.
Keep it chilled in a cooler with ice packs if you’re traveling more than 30 minutes, and add the fresh peach slices right before serving at your destination.
Equipment
Ingredients
Base
- ½ cup rolled oats
- ½ cup whole almonds
- ⅓ cup pitted dates
- 1 tablespoon coconut oil
- ¼ teaspoon salt
Cheesecake
- 1 cup cashews – pre-soaked see notes
- ½ cup coconut cream
- 2 tablespoons cocoa butter
- ½ cup powdered sugar
- ¼ teaspoon salt
Peach topping
- 2 peaches
- ⅓ cup water
- ¼ teaspoon agar agar
Instructions
For the base:
- Lightly roast the oats and the almonds in the oven.½ cup whole almonds
- Place the roasted oats, almonds, pre-soaked dates, coconut oil and salt in a food processor and combine it into a smooth crumb.½ cup rolled oats, ⅓ cup pitted dates, 1 tablespoon coconut oil, ¼ teaspoon salt
- Pour the mixture into a 6" springform pan. Press it tightly into the base using your fingers or a spoon.
For the cheesecake:
- Drain the cashews and place in a blender.1 cup cashews – pre-soaked
- Add the coconut cream, ¼ cup sugar, salt and melted cocoa butter into the blender jar and process it until a smooth paste forms.½ cup coconut cream, 2 tablespoons cocoa butter, ½ cup powdered sugar, ¼ teaspoon salt
- Pour this over the cheesecake base and refrigerate it for an hour.
For the peach topping:
- Slice the peaches and put them in a saucepan.2 peaches
- Add water and ¼ cup sugar and cook it on low heat for about 10 minutes, until the peaches start to get soft and the water starts to turn pink.⅓ cup water
- Take out the pieces of peach and add the agar agar to the cooking liquid.¼ teaspoon agar agar
- Mix it thoroughly until agar agar dissolves and bring the liquid to a boil.
- Let it cool for a few minutes.
- Take the cheesecake out of the fridge and pour the liquid slowly over the creamy filling.
- Let it set in the fridge for another 4-8 hours before serving.
- Top with freshly sliced peaches to serve!
Notes
- Soak your cashews overnight: Cover the cashews with water and refrigerate for at least 8 hours to soften completely and blend into a silky filling with no graininess.
- Melt the cocoa butter gently: Warm it in a double boiler or microwave in short bursts until it melts evenly and blends smoothly into the cashew mixture without seizing.
- Don’t skip the roasting step: Lightly toasting the oats and almonds brings out a nutty flavor in the crust that you won’t get from raw ingredients.
- Let the agar liquid cool slightly: Wait a few minutes after boiling the peach liquid so it’s warm but not hot when you pour it over the chilled filling, which prevents the cashew layer from melting.
- Use ripe but firm peaches: Choose peaches that are fragrant, slightly soft but not mushy, so they hold their shape during cooking and yield beautiful slices for topping.
- Flash-freeze for clean slices: Freeze the whole cheesecake for 30 minutes before slicing, then run your knife under hot water between cuts for clean edges that don’t smear the layers.
Nutrition
How to Store Leftovers
Keep the cheesecake covered in the fridge for up to 4 days. I recommend leaving it in the springform pan with plastic wrap pressed directly against the surface, or transferring slices to an airtight container. The filling stays creamy, and the glaze remains shiny when properly covered.
For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer-safe glass container for up to 2 months. Thaw slices in the fridge overnight before serving.
The texture stays remarkably smooth after freezing, though the peach glaze might lose a bit of its glossy finish. I always freeze at least a few slices, so I have a fancy dessert ready when unexpected guests show up.
What to Serve With Vegan No-Bake Cheesecake with Peaches
I serve it with fresh berries on the side, especially raspberries or blueberries, because the tartness balances the sweet peach topping. A drizzle of coconut whipped cream adds extra richness, and chopped pistachios or toasted almonds give you a nice crunch against the creamy filling.
You could also pair it with mint tea or iced coffee if you’re serving it at a dinner party. It’s rich enough that you don’t need much else, but a handful of fresh fruit makes it feel complete.
More Easy Recipes for You to Try at Home
Check out these other easy vegan desserts I make all the time.
