Vegan Peach Crumble Cheesecake

I couldn’t let the peach season go by without sharing this incredibly delicious recipe with you - Vegan Peach Crumble Cheesecake. Yup, you heard that right; this cheesecake is vegan, and it is so so good. I made this dessert for the first time on Father’s Day weekend and shared it with my family. I didn’t tell them it was vegan because I wanted to see if anyone noticed. Nope, you couldn’t tell the difference. Everyone devoured in just a few bites; I wish I had made more. 

The base of the cheesecake is so versatile you could use any fruit topping of choice. I chose a peach crumble because, let’s face it, peaches are so good.

A few recommendations, buy a can of coconut milk and place it in the refrigerator for a few hours. The milk will harden and become a cream; this is what you will use for your filing. Also, once you bake your crumble topping, let it cool and store it in an airtight container in the fridge. You will not use it until you are ready to serve the cheesecake. Lastly, there are a few steps to this one but still super easy to make.

I hope you try it out and enjoy them just as much as we do.


VEGAN PEACH CRUMBLE CHEESECAKE - makes one 9” pan

CRUST

  • 1 box (5.5 oz) of Simple Mills Toasted Pecan Cookies - smashed

  • 2 tbsp vegan butter, melted (I used Earth Balance)

FILING

  • 1 cup cashews (soaked overnight)

  • 1/2 cup coconut milk - chilled

  • 1/2 cup agave or maple syrup

  • 1 tbsp corn starch

  • 8 oz plain vegan cream cheese (Tofutti or Kite Hill are good options)

PEACHES

  • 2-3 medium peaches sliced

  • 1/4 cup vegan butter

  • 1/2 cup coconut sugar

  • 1/4 tsp cinnamon powder

  • 1/2 tsp grated lemon zest

CRUMBLE TOPPING

  • 3/4 cup almond flour

  • 3/4 cup oat flour

  • 1/2 cup melted vegan butter

  • 1/2 cup coconut sugar

  • 1/4 cup chopped pecans

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DIRECTIONS

Preheat oven to 350 degrees.  Set aside a 9” Cheesecake Pan.

CRUST

  • Mash the cookies into crumbs. I use the grinder of my molcajete to do this.

  • Melt the butter in a pot and mix into the cookie crumbs.

  • Transfer the cookie dough to your pan and press down with your fingers until evenly distributed on the pan. Set aside.

PEACHES (caramelize) 

  • Chop your peaches into slices 

  • On low heat, melt butter in a pan and add your peaches. Stir regularly to avoid sticking for about five (5) minutes.

  • Add the coconut sugar, cinnamon powder and lemon zest to the pan and cook for five (5) minutes.

CRUMBLE TOPPING (you will want to prepare this while the cheesecake is cooking)  

  • Mix all ingredients in a bowl and spread it on parchment paper on a baking sheet or pan.

  • Bake at 350 degrees for about 10 minutes.

FILING

  1. Place the soaked cashews, coconut cream, syrup, corn starch and vegan cream cheese in a high speed blender and blend until smooth.

  2. Once blended, pour half of the filing into the pan.

  3. Spoon about half of your caramelized peaches over the cream filing. Save the rest in an airtight container to use right before serving.

  4. Pour the rest of the filing into the pan.

  5. Bake for 50 minutes to 1 hour. (You’ll know when it’s ready once you see the edges a bit dry)

  6. Remove from the oven and let cool for 15 minutes.

  7. Place it in the fridge uncovered for about 30 minutes, then cover it up and leave it in the fridge overnight.

  8. Once you’re ready to serve, top the cheesecake with the remaining caramelized peaches and sprinkle the crumble topping over them.

Slice it up and serve.

ENJOY!

Xoxo - G

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