Vegan Peach Cobbler Cheesecake with a layer of roasted peaches and crumble in the center, and topped with a pile of even more juicy peaches and buttery crumble. No-egg, no-dairy, easy to make! This is the ULTIMATE summer cheesecake!
If you love fruity cheesecakes, check out my Vegan No-Bake Passionfruit Cheesecake.
What is peach cobbler?
Cobbler is a dessert consisting of a fruit filling covered with a batter or biscuit before being baked. I would say it’s similar to a apple crumble… minus the oats. This delightful cheesecake takes the original elements of a classic peach cobbler: peach, crumble and cinnamon, and is magically turned into a layered fruity, buttery cheesecake. You’re going to love it!
What makes this the best vegan peach cobbler cheesecake?
Trust me when I say, this peach cobbler cheesecake tastes just as good as it looks! It’s made with my thick and creamy vegan baked cheesecake recipe. The crust is my go-to buttery biscuit base which has the perfect amount of crunch but not too crumbly. The crumble is buttery and wakes mines to make. It also has a dash of cinnamon for a subtle complimentary flavour. Finally the peaches are PERFECTION! They’re roasted which makes them soft and flavourful. It’s the perfect taste / texture for this dessert.
Vegan peach cobbler cheesecake ingredients
Make sure to jot these ingredients down for your next shopping trip. Find the full method, ingredients and instructions in the recipe card at the bottom of this post.
- Fresh peaches – Make sure the peaches are ripe and ready to use. You can use round or flat peaches or this recipe.
- Caster sugar
- Ground cinnamon
- Ground nutmeg
- Plain flour – As you are making a crumble, you don’t need self raising flour. All purpose / plain is perfect.
- Light brown sugar
- Dairy-free butter
- Plain biscuits – use gluten-free biscuits to make the cheesecake GF.
- Cashew nuts – Make sure they’re soaked in water and drained before use.
- Dairy-free cream cheese – my favourite vegan cream cheese is Violife.
- Silken tofu – Make sure to use silken tofu, NOT firm tofu!
- Vanilla extract – Alternatively you can also use seeds from a vanilla pod.
How to make roasted peaches:
Fresh peaches are cut into slices and baked in a simple coating of sugar and cinnamon.. that’s it! The sugar helps to caramelise the peaches, creating a tender peach while the cinnamon adds the extra delicious flavour. These flavourful roasted peaches are then baked in the middle of the cheesecake, along with homemade crumble which resembles classic peach cobbler. When the cheesecake has baked and cooled, it’s then topped with a mountain of roasted peaches and baked crumble. It adds height, colour and makes this delicious cheesecake a show stopper. It’s the ultimate cheesecake for peach season, and peach cobbler lovers!
Layers of a peach cobbler cheesecake
This peach cobbler cheesecake has 4 special layers, from base to topping. Each layer is packed full of flavour and texture, making this cheesecake a burst of flavour in every single bite!
- Base – The base is a simple buttery biscuit base, which is compact into a lined tin.
- Cheesecake filling – This is a baked cheesecake so uses tofu and cream cheese. It’s thick and creamy.. not forgetting delicious!
- Roasted peaches – There is a hidden layer of roasted peaches in the middle of the baked cheesecake and also piled up on top. It’s pretty awesome!!
- Crumble – A 4 ingredient crumble is sprinkled in the middle of the cheesecake along with the peaches and then piled up on top, making each bite crunchy, buttery and scrumptious!
Tips for the perfect baked cheesecake
Line the tin:
- Prevent the cheesecake sticking, make sure to line the base and sides of the tin before use. Cut the paper and stick in the tin using some vegan butter.
Use a loose base tin:
- Along with lining the tin, for ease of release, use a loose base / push up tin. I have linked to the one i use here.
Use a sharp knife:
- To get clean and neat slices of cheesecake, make sure to use a sharp knife. You can even wipe the knife with some kitchen paper in-between each cut, this will keep the slices neat.
Don’t add too much filling:
- When adding the roasted peaches and crumble into the cheesecake, be sure not to add too much. If you do add too much, when you try and cut the cheesecake, the skin of the peaches may drag though the cheesecake resulting in a bit of a mess. Only use a few tablespoons. The rest / left over peaches and crumble can be piled on top.
Compact the base:
- Be sure to tightly compact the biscuit base into the tin. This will prevent it crumbling when you cut the slices.
Jiggle test:
- A little trick to determine if the cheesecake is ready to come out the oven is to do the ‘jiggle test’. Open the door of the oven and nudge the pan. If the entire cheesecake looks liquid and wobbles too much, its not finished baking. If the edges of the cheesecake are golden brown and only the middle of the cheesecake wobbles, it’s ready.
Cool fully:
- Make sure you allow the cheesecake to cool fully before lifting out the tin and slicing. It’s best to leave it in the tin, in the fridge overnight. This will give it enough time to rest and cool down.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Peach Cobler Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
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
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
Instructions
Method (crumble)
- 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.
Method (base)
- 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
Notes
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
The best!
The best
Author
Thank youu!
Made this on Wednesday for my dads birthday party and it was the star of the lunch! Thank you so much holly. Thoroughly enjoyed by all 🙂
Author
I am over the moon you all enjoyed!! Thank youuuu xx
I have not yet tried the recipe but wanted to ask if substituting the peaches for apples for a more fall flavored cake could work? Thanks!