Vegan Peach Cobbler Cheesecake

Makes one 9-inch (23 cm) cheesecake

Components Overview

1. Graham cracker crust

2. Creamy vegan cheesecake filling

3. Peach cobbler topping

4. Crumb topping (optional but highly recommended)

1. Graham Cracker Crust

Ingredients

• 2 cups vegan graham cracker crumbs (about 14 full crackers)

• 1/3 cup coconut oil or vegan butter, melted

• 2 tbsp sugar

• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix graham crumbs, sugar, salt, and melted coconut oil until evenly moistened.

3. Press firmly into the bottom of a parchment-lined 9-inch springform pan.

4. Bake for 10 minutes. Let cool while preparing the filling.

2. Vegan Cheesecake Filling

Ingredients

• 2 cups raw cashews, soaked 4–6 hours (or overnight) and drained

• 1 cup full-fat canned coconut milk (thick part only)

• 3/4 cup sugar or maple syrup

• 1/4 cup lemon juice (fresh)

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1/4 cup refined coconut oil, melted

• 2 tbsp cornstarch or arrowroot powder

• 1/4 tsp salt

Instructions

1. Add all ingredients to a high-speed blender.

2. Blend 1–2 minutes until completely smooth and creamy.

3. Scrape sides as needed. The mixture should be thick but pourable.

4. Pour filling over cooled crust and smooth the top.

5. Bake at 350°F (175°C) for 45–50 minutes until edges are set and center slightly jiggly.

6. Turn oven off, crack the door, and let cheesecake cool inside for 30 minutes.

3. Peach Cobbler Topping

Ingredients

• 4 cups fresh or frozen peaches, sliced (thawed if frozen)

• 1/3 cup brown sugar

• 1 tbsp lemon juice

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tbsp cornstarch

• 1/4 cup water

Instructions

1. Add all ingredients to a saucepan over medium heat.

2. Cook 8–10 minutes, stirring gently, until peaches soften and syrup thickens.

3. Remove from heat and let cool slightly.

4. Crumb (Cobbler) Topping

Ingredients

• 1/2 cup all-purpose flour

• 1/3 cup brown sugar

• 1/4 tsp cinnamon

• 1/4 tsp salt

• 1/4 cup cold vegan butter, cubed

Instructions

1. Mix flour, sugar, cinnamon, and salt.

2. Cut in vegan butter using fingers or a fork until crumbly.

3. Spread crumbs on a baking sheet and bake at 350°F (175°C) for 12–15 minutes until golden.

4. Cool completely.

5. Assemble & Chill

1. Spoon cooled peach topping over cheesecake.

2. Sprinkle crumb topping generously over peaches.

3. Refrigerate at least 6 hours, preferably overnight, to fully set.

Serving & Storage

• Serve chilled or slightly room temperature.

• Store covered in the refrigerator up to 5 days.

• Can be frozen (without crumb topping) for up to 1 month.

Pro Tips

• For extra cobbler flavor, add 1/2 tsp almond extract to the peach topping.

• If you want no-bake, the filling can be frozen instead of baked (texture will be more mousse-like).

• To slice cleanly, use a hot knife and wipe between cuts.