Vegan Peach cobbler cheesecake has a buttery biscuit base, creamy cheesecake filling baked with a layer of juicy, roasted peaches and buttery crumble topped with even more peaches and crumble! The ULTIMATE summer dessert!
Ingredients for the crumble
- 110g of dairy-free block butter (cold and cubed)
- 120g of caster sugar
- 125g of plain flour
- 1/2 teaspoon of ground cinnamon
Ingredients for the roasted peaches
- 400g of fresh peaches (finely sliced)
- 100g of caster sugar
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
Ingredients for the base
- 300g of plain biscuits (you can use gluten-free)
- 100g of dairy-free butter / margarine
- 1 teaspoon of ground cinnamon
Ingredients for the cheesecake filling
- 300g of cashew nuts (see step 1 for details)
- 400g of dairy-free cream cheese
- 500g of silken tofu
- 200g of caster sugar
- 2 teaspoons of vanilla extract
- Combine all of crumble ingredients in a medium bowl, mixing the butter into the dry ingredients either using your finger tips or forks. You want the texture to be light and crumbly but when you press it together, it clumps.
- Set aside while you make the roasted peaches.
Method (roasted peaches)
- Preheat oven to 180°c fan.
- Cut the peaches in half, remove the stones. Finely slice into segments and place into a bowl. Sprinkle over the sugar and spices. Toss to coat.
- Pour the peaches on a baking tray, spread them out.
- Place into the oven for 8-10 minutes until they look tender and juicy, don’t over bake or they’ll become mushy.
- Allow to cool on the tray while you make the rest of the cheesecake.
- Line an 8” loose base / spring-form round cake tin with grease-proof paper. Set aside.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter along with the ground cinnamon and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the cheesecake filling.
Method (cheesecake filling)
- Wash the drain the cashew nuts and place them into a high speed blender along with the cream cheese, tofu, sugar and vanilla. Blend on high until smooth.
- Pour half of the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
- Spoon some of the roasted peaches on-top of the cheesecake, and sprinkle over a layer of crumble. Repeat with another layer of cheesecake filling and more peaches and crumble.
- Bake the cheesecake in the centre of the pre-heated oven for 45-50 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake!
- Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
- When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help remain shape.
- Serve the cheesecake with leftover
To store: Store the cheesecake in an air tight container in the fridge. Allow to come to room temperature before serving. Best enjoyed within 3 days of making.
- Prep Time: Overnight
- Cook Time: Approx 1 hour
- Category: cheesecakes
- Method: Baking
- Cuisine: American
Keywords: peach cobbler, vegan peach cobbler cheesecake, baked cheesecake, vegan cheesecake, vegan new york cheesecake