I normally opt for making delicious no-bake vegan cheesecakes, but one day I woke up in the morning and I decided to make a baked cheesecake for a change, in the form of a vegan peach cobbler cheesecake. It is made from a crunchy Digestive crust and a creamy cheesecake filling and lots of streusel. This treat takes less than 30 minutes to prepare (minus the baking time) which is super quick considering the amount of layers it has.
This dessert 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.
This easy cheesecake makes an amazing autumnal snack. Who wants to try some? It has a thick, luscious texture which perfectly compliments the crumbly streusel and the peaches. You wouldn't ever know that it is vegan.
Since we're on the topic of fall goodies, I think you will also love my vegan blueberry cobbler, vegan dalgona honeycomb toffee candy, vegan cinnamon loaf cake which are all firm favorites of mine in the third quarter of the year.
Why You Will Love This Cheesecake
- Luscious Texture - With this cheesecake being baked, it has an amazing, creamy texture which is thicker and more decadent than you're average no-bake one. The crust is also crunchier than usual and reminds me of the one in my vegan open sandwich cookie butter bars.
- Amazing Toppings - The cheesecake is topped with peaches, as well as a streusel which is quite different to the one you'll find on a treat such as, my vegan raspberry muffins because the crumble is far bigger.
- Visually Appealing - With all the different layers, from the crust, to the filling to the toppings this treat looks amazing from top to bottom.
- Allergy Friendly & Plant Based - This peach cobbler cheesecake is completely vegan and dairy free.
- 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. I used this trick for my vegan Oreo cheesecake and it worked perfectly.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- By swapping out the regular Digestives or Graham crackers you can make this cheesecake gluten free. Choose you favorite gluten free cookies and follow the same instructions. The same applies for using gluten free all-purpose flour instead of ordinary plain flour when making the streusel.
- If you'd like the peaches and streusel to only be on top, you can remove them from the filling. This means that you will only need to make half the recommended amount of streusel and 40%-50% of the caramelized peaches. Sometimes less is more and that was certainly the case with my vegan strawberry chocolate chip cake which only uses a small amount of fruit to good effect.
How To Make A Peach Cobbler Cheesecake
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a round, spring-form tin with parchment paper.
2: Also line a baking sheet with parchment paper.
3: Slice some of your peaches into wedges.
4: Caramelize the peaches inside a frying pan.
5: Make the crust and press it into the bottom of the lined tin.
6: Bake the crust in the oven.
7: Make the cheesecake filling and pour most of it over the cooled crust. Top with the caramelized peaches.
8: Make the streusel.
9: Sprinkle the streusel over the filling and peaches.
10: Pour on the rest of the filling. Bake.
11: Let the baked cheesecake cool, then chill inside the fridge.
12: Take the cheesecake out from the fridge.
13: Top with extra streusel and peaches and serve.
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 caramelized 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 beforehand - 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.
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.
Yes, you can! Use gluten free Digestives/Graham crackers and either omit the streusel or use a 1:1 gluten free flour blend.
Sure. Make sure that you allow them to thaw at room temperature before you use them.
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.
More Vegan Cheesecake Recipes That You Will Love
If you tried this Vegan Peach Cobbler Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Baked Peach Cobbler Cheesecake
For the caramelised peaches:
- 5 ripe whole peaches
- 3 Tablespoons demerara brown sugar
- 2 teaspoons vegan butter
For the crust:
- 350 g vegan Digestives or Graham crackers or gluten free version
- 120 g vegan butter block melted
- Pinch of salt
For the streusel:
- 60 g vegan butter melted
- 125 g all-purpose flour or gluten free all-purpose flour
- 60 g demerara brown sugar
- Pinch of salt
For the cheesecake filling:
- 200 g raw cashews soaked overnight
- 50 ml soy milk room temperature
- 320 g vegan cream cheese room temperature
- 200 g granulated sugar
- 200 g silken tofu room temperature
- 70 g dairy-free plain yogurt room temperature
- 1 Tablespoon arrowroot powder
- 1 Tablespoon lemon juice
- 1.5 teaspoons vanilla extract
- 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.
- Preheat your oven to 180 Celsius (356F).
Caramelise the peaches:
- 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).
- 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 vegan butter begins to burn, lower the heat.
- Save the remaining peaches, sugar and vegan butter for later.
Make the crust:
- Add the Digestive biscuits or Graham crackers to a high-speed blender or food processor and blitz until fine crumbs form.
- Once the cookies are fine, pour in your melted vegan butter and the salt. Blitz again until the mixture becomes like wet sand.
- 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.
- Place the cookie base into the center of the preheated oven and bake for 8-10 minutes. Set aside to cool completely.
Make the streusel:
- While the crust is in the oven, make your streusel by adding the melted vegan 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 center of your oven for 10 minutes (after the crust has come out of the oven). Let it cool.
- Save the rest of the streusel for later.
Make the cheesecake filling:
- To make the filling, simply add all your room temperature ingredients to a high-speed blender. Blend until smooth and creamy.
Assembling the cheesecake:
- Pour about two-thirds of the cheesecake filing over the cooled crust. Top with three-fifths (3/5) of the caramelized peaches and half of the streusel. Place the rest of the peaches and streusel in the fridge for now.
- Pour the rest of the cheesecake batter over the peaches and streusel. Smooth out on top and bake in the center 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.
- Let your cheesecake cool inside the oven for 1 hour with the oven door, slightly open.
- Remove from the oven and bring to room temperature. Place in the fridge for at least 6 hours or overnight.
- 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. Caramelize in a frying pan again following the same instructions from earlier.
- Top the chilled cheesecake with the freshly fried peaches and streusel. Serve.
- 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 caramelized 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.
- Baking the crust beforehand is absolutely essential in this recipe because otherwise, your crust will become incredibly soggy. Baking the crust will make it firm and therefore, it will withstand the filling.