Vegan No-Bake Cheesecake with Peaches

Vegan No-Bake Cheesecake with Peaches is my favorite dessert when I'm craving something refreshing and show-stopping. A roasted almond and oat crust gets topped with smooth cashew cream filling, then finished with fresh peaches and a glossy pink glaze that sets beautifully in the fridge. I serve it for summer gatherings, birthdays, picnics, and special occasions because it's naturally gluten-free and looks absolutely stunning without turning on the oven. The peaches add natural sweetness while the cashew filling tastes rich and creamy.

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Prep Time: 25

Additional Time: 6

Total Time: 6 25

Course: Dessert

Cuisine: American

Keyword: Vegan No-Bake Cheesecake with Peaches

Servings:

Calories: 415kcal

Author: Mandy Applegate

Equipment

Food processor

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

US Customary - Metric

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

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