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Vegan No-Bake Cheesecake with Peaches (Gluten-Free)

With an almond crust and a creamy cashew filling, this no-bake vegan cheesecake recipe with peach topping is both dairy-free and gluten-free! Topped with fresh fruit, it’s the perfect vegan summer dessert.

When I finally tried my hand at a vegan no-bake cheesecake recipe the result was so much better than I anticipated. I’m only sorry I didn’t get on board sooner!

Vegan cheesecake seemed like an oxymoron at first but the soaked cashews create a filling that’s just as rich and creamy as your favorite non-vegan cheesecake.

The crust is made with almonds and oats instead of your usual biscuit or cracker crust, keeping this peach cheesecake recipe gluten-free too!

If you’re looking for a raw vegan cheesecake recipe, you can easily leave out the peach topping and skip the light roasting of the oats and almonds at the beginning.

This no-bake peach cheesecake is a safe-bet dessert to make for friends with almost any food allergy (except for tree nuts!) or sensitivity.

And you absolutely don’t need to be vegan to love it! Many of my friends and family now prefer vegan cheesecakes over the traditional kind, as they feel lighter and fresher – better for eating in hot weather!

Why You’ll Love This Vegan Peach Cheesecake

  • Creamy cheesecake center
  • You can use fresh or frozen peaches
  • Vegan and Gluten-free
  • Your non-vegan friends will LOVE it too
  • Easy to whip up and store in the fridge or freezer for later
  • The perfect summery dessert

What You’ll Need

  • Rolled oats
  • Whole almonds
  • Pitted dates
  • Coconut oil
  • Salt
  • Cashews
  • Coconut cream
  • Cocoa butter
  • Powdered sugar
  • Peaches
  • Water
  • Agar agar

How To Make This No-Bake Peach Cheesecake

Making this cheesecake is a multi-step process that includes making the crust, the filling, and the topping, with plenty of time at the end to chill and set properly.

Do note, that you’ll need to soak the cashews at least 4 hours (up to 24 hours) before using them in this recipe. If this isn’t possible, you can also soak them in boiling water for at least 30 minutes to soften them up a little.

How To Make Gluten Free Cheesecake Crust

Lightly roast the oats and the almonds in the oven.

Place the roasted oats, almonds, pre-soaked dates, coconut oil and salt in a food processor and combine it into a smooth crumb.

Pour the mixture into a 6″ springform pan.

Press it tightly into the base using your fingers or a spoon.

How To Make Vegan No Bake Cheesecake Filling

Drain the cashews and place in a blender.

Add the coconut cream, ¼ cup sugar, salt and melted cocoa butter into the blender jar and process it until a smooth paste forms.

Pour this over the cheesecake base and refrigerate it for an hour.

How To Make the Peach Cheesecake Topping

Slice the peaches and put them in a saucepan. 

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.

Take out the pieces of peach and add the agar agar to the cooking liquid.

Mix it thoroughly until the 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 cooled 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!

No Bake Gluten-Free Cheesecake Recipe Variations

  • Replace the peaches with blueberries, strawberries or your favorite fruit
  • Use the base and creamy filling as a gluten-free cheesecake and add your favorite gluten-free chocolate syrup or other sweets to the top
  • Enjoy without the peaches as a plain and simple vegan cheesecake
  • Don’t roast your almonds and oats, and leave out the peach topping for a 100% raw vegan cheesecake.

How To Store Your Vegan Peach Cheesecake

You can store this amazing cheesecake in the fridge for up to 5 days. Be sure to cover the pan tightly with foil or place it in an airtight container.

It can also be stored in an airtight container in the freezer for months.

Other Vegan Dessert Recipes

Gluten Free and Vegan No bake Cheesecake with peaches

Gluten-Free and Vegan No-Bake Cheesecake with Peaches

Yield: 6" cake
Prep Time: 25 minutes
Additional Time: 6 hours
Total Time: 6 hours 25 minutes

This simple no-bake vegan cheesecake will delight everyone with its subtle flavors, creamy texture and beautiful presentation.

Ingredients

Base

  • 1/2 cup rolled oats
  • 1/2 cup whole almonds
  • 1/3 cup pitted dates
  • 1 tbsp coconut oil
  • 1/4 tsp salt

Cheesecake

  • 1 cup cashews - pre-soaked (see notes)
  • 1/2 cup coconut cream
  • 2 tbsp cocoa butter 
  • 1/2 cup powdered sugar
  • 1/4 tsp salt

Peach topping

  • 2 peaches
  • 1/3 cup water
  • 1/4 tsp agar agar

Instructions

For the base

Lightly roast the oats and the almonds in the oven.

Place the roasted oats, almonds, pre-soaked dates, coconut oil and salt in a food processor and combine it into a smooth crumb.

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.

Add the coconut cream, ¼ cup sugar, salt and melted cocoa butter into the blender jar and process it until a smooth paste forms.

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. 

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.

Take out the pieces of peach and add the agar agar to the cooking liquid.

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

Cashews should be soaked for at least 4 hours beforehand. If this isn't possible, soak for a min 30 minutes in boiling water.

Dates should also be soaked for at least an hour, or 15 mins in boiling water.

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Paula Rothman

Wednesday 30th of June 2021

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