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Vegan Baked Peach Cobbler Cheesecake

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Creamy & Fruity Baked Cheesecake Heaven

As you know, I normally opt for making delicious no-bake vegan cheesecakes, but one day I woke up in the morning and I was like 'I'm going to make a baked cheesecake today, and that's what I did in the form of a vegan peach cobbler cheesecake.

This treat tastes quite different and maybe slightly more savoury than the cheesecakes I normally make, despite the sweet peaches inside but this is a GOOD thing. The cheesecake itself has a thick, luscious texture. You wouldn't ever know that it is vegan.

Since we're on the topic of cobblers, you also need to see my vegan blueberry cobbler, which is a firm favourite of mine.

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Important Ingredients Overview & Notes

The many ingredients that are required in order to make vegan peach cobbler cheesecake.
  • Ripe whole peaches - ideally fresh, ripe peaches are best. The have the most flavour and they're also super easy to prepare.
  • Digestives or Graham crackers - these two items are almost ALWAYS vegan. If you are making this cheesecake gluten free, you'll need to find a version that is also gluten free. Extra brownie points if you can do that. Otherwise, you can use an alternate type of cookie.
  • Raw cashews - This is the main ingredient which creates the great, thick texture of the cheesecake. Make sure that you soak these overnight in water so that they can be blended easily.
  • Vegan cream cheese - Make sure that this is at room temperature before using it for this recipe. I love to use the vegan Philadelphia and the vegan Oatly brands.
  • Dairy-free plain yogurt - also bring this to room temperature before using it for the filling. Vegan yogurt also makes an excellent egg replacer.
  • Lemon juice - I love to use a little lemon juice in my cheesecake recipes as it gives the taste a more 'cheesecakey' vibe - maybe even 'cheesy' which is miraculous.
A zoomed in shot of my vegan peach cobbler cheesecake showing the fine details of the streusel on top.

How To Make A Peach Cobbler Cheesecake

STEP-BY-STEP INSTRUCTIONS

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

A lined springform, round baking tin.

1: Line a round, spring-form tin with parchment paper.

A regular-sized baking tray lined with parchment paper.

2: Also line a baking sheet with parchment paper.

Peaches sliced into thin wedges on a white plate.

3: Slice some of your peaches into wedges.

The peaches being caramelised inside a large frying pan. They are golden.

4: Caramelise the peaches inside a frying pan.

The Digestive base has been made and has been pressed into the base of the spring form tin.

5: Make the base and press it into the bottom of the lined tin.

The base has been baked inside the oven and is golden brown.

6: Bake the base in the oven.

The cheesecake filling has now also been made. It has been poured over the base and topped with the peaches.

7: Make the cheesecake filling and pour most of it over the cooled base. Top with the caramelised peaches.

Streusel cooling down after being baked in the oven.

8: Make the streusel.

The streusel has been sprinkled over the filling and the peaches.

9: Sprinkle the streusel over the filling and peaches.

More filling has been poured over the streusel.

10: Pour on the rest of the filling. Bake.

The cheesecake has been baked and is cooling with a golden brown outer shell.

11: Let the baked cheesecake cool, then chill inside the fridge.

The cheesecake a lot firmer now after being chilled inside the fridge.

12: Take the cheesecake out from the fridge.

Toppings have been added to the baked cheesecake. Extra streusel and peaches.

13: Top with extra streusel and peaches and serve.

Why You Will Love This Recipe:

  • It's baked to creamy perfection.
  • This recipe is fruity and delicious.
  • The cheesecake is topped with caramelised peaches and streusel.
  • It is very easy to make.
  • This peach cobbler cheesecake is completely vegan and dairy free.

Expert Tips & Tricks

Make The Peaches In Batches

I prefer to make the peaches fresh for whenever I need them. As this cheesecake takes a little while to make, I make the first load of caramelised peaches when I'm making the filling and I don't make the rest until the cheesecake is chilled and the topping is ready to be assembled.

Bake The Crust

This step is absolutely essential in this recipe because otherwise, your crust will become incredibly soggy. Baking the Digestive/Graham cracker crust will make it firm and therefore, it will withstand the filling.

A single, chunky slice of cheesecake on a small white saucer. The peaches look vibrant and glazed on top.

Frequently Asked Questions:

Is a high-speed blender necessary for this recipe?

Due to the cashews needing to be blended, a high-speed blender as opposed to a regular blender is required. This way, your filling will be smooth.

Can I make this cheesecake gluten free?

Yes, you can! Use gluten free Digestives/Graham crackers and either omit the streusel or use a 1:1 gluten free flour blend.

Can I use frozen peaches?

Sure. Make sure that you allow them to thaw at room temperature before you use them.

Storage Tips

Store any leftovers from your peach cobbler cheesecake in the fridge for up to 4 days. Any longer than that and it won't taste as fresh.

A slice of vegan peach cobbler cheesecake looking creamy and golden in the lighting.

More Cheesecake Recipes

Vegan Chocolate Orange Cheesecake

Vegan Banana Cream Cheesecake

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A thick, creamy slice of my vegan peach cobbler cheesecake, which is topped with streusel and fresh caramelised peaches.

Vegan Baked Peach Cobbler Cheesecake

★★★★★

5 from 1 reviews
Print Recipe

Description

If you love a fruity crumble, try this vegan peach cobbler cheesecake, which is deliciously sweet and baked to creamy perfection. 

Ingredients

Units Scale

For the caramelised peaches:

  • 5 ripe whole peaches
  • 3 Tablespoons demerara (brown) sugar
  • 2 teaspoon vegan butter

For the crust:

  • 350g vegan Digestives or Graham crackers (or gluten free version)
  • 120g vegan butter block (melted)
  • Pinch of salt

For the streusel:

  • 60g vegan butter (melted)
  • 125g all-purpose flour (or gluten free all-purpose flour)
  • 60g demerara (brown) sugar
  • Pinch of salt

For the cheesecake filling:

  • 200g raw cashews (soaked overnight)
  • 50ml soy milk (room temperature)
  • 320g vegan cream cheese (room temperature)
  • 200g granulated sugar
  • 200g silken tofu (room temperature)
  • 70g dairy-free plain yogurt (room temperature)
  • 1 Tablespoon arrowroot powder
  • 1 Tablespoon lemon juice
  • 1.5 teaspoons vanilla extract

Instructions

Preparation:

  1. Line an 8-inch, round springform baking tin with parchment paper and set aside. Also line a small baking sheet with parchment paper. Also set aside.
  2. Preheat your oven to 180 Celsius (356F).

Caramelise the peaches: 

  1. Slice 3 of the peaches into small wedges/thin strips. You can leave the skin on if you wish or slice it off. Dispose of the large peach stones (pits).
  2. Place the peaches into a frying pan, along with the 2 Tablespoons of the brown sugar and 1 Tablespoon of the vegan butter and cook over a medium-high heat for 7-minutes until golden. Set aside. If the butter begins to burn, lower the heat.
  3. Save the remaining peaches, sugar and vegan butter for later.

Make the crust: 

  1. Add the Digestive biscuits or Graham crackers to a high-speed blender or food processor and blitz until fine crumbs form.
  2. Once the cookies are fine, pour in your melted vegan butter and the salt. Blitz again until the mixture becomes like wet sand.
  3. Press the crust mixture into the bottom of the springform tin firmly with your hands or with the flat bottom of a glass. Make sure it is flat and smooth.
  4. Place the cookie base into the centre of the preheated oven and bake for 8-10 minutes. Set aside to cool completely.

Make the streusel: 

  1. While the crust is in the oven, make your streusel by adding the melted butter to a small bowl. Next, stir the remaining streusel ingredients into it until it becomes crumbly and soft. Pour the crumble onto the lined baking sheet and bake in the centre of your oven for 10 minutes (after the crust has come out of the oven). Let it cool.
  2. Save the rest of the streusel for later.

Make the cheesecake filling:

  1. To make the filling, simply add all your room temperature ingredients to a high-speed blender. Blend until smooth and creamy.

Assembling the cheesecake:

  1. Pour about two-thirds of the cheesecake filing over the cooled crust. Top with three-fifths (3/5) of the caramelised peaches and half of the streusel. Place the rest of the peaches and streusel in the fridge for now.
  2. Pour the rest of the cheesecake batter over the peaches and streusel. Smooth out on top and bake in the centre of your oven for 45 minutes. The filling will have almost set by this point. The filling should be a little shaky and golden brown on top.
  3. Let your cheesecake cool inside the oven for 1 hour with the oven door, slightly open.
  4. Remove from the oven and bring to room temperature. Place in the fridge for at least 6 hours or overnight.

Garnish:

  1. After chilling the cheesecake, fry the last two sliced peaches with the remaining sugar (1 Tablespoon) and vegan butter (0.5 Tablespoon) from the beginning of this recipe. Caramelise in a frying pan again following the same instructions from earlier.
  2. Top the chilled cheesecake with the freshly fried peaches and streusel. Serve.
  • Prep Time: 30 minutes
  • Cook Time: 7 hours 45 minutes
  • Category: Bakes
  • Method: Baking
  • Cuisine: Peach Cobbler Cheesecake

Nutrition

  • Serving Size: 1 Slice
  • Calories: 433
  • Sugar: 31.6 g
  • Sodium: 891 mg
  • Fat: 24.4 g
  • Carbohydrates: 49.4 g
  • Protein: 7.1 g
  • Cholesterol: 26.9 mg

Keywords: baked vegan cheesecake, vegan cheesecake, baked cheesecake, peach cobbler cheesecake, peach cheesecake, cheesecake recipe

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Comments

  1. TT says

    This baked cheesecake is EVERYTHING 🤤

    ★★★★★

    Reply

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