This Vegan Peach Crumble Cheesecake combines a buttery biscuit crust, silky dairy-free cheesecake filling, juicy cinnamon-spiced peaches, and a crunchy golden crumble topping. It’s a beautiful plant-based dessert for summer gatherings, birthdays, holidays, or whenever you crave a creamy, fruity treat.
The recipe uses cashews and coconut milk for a rich cheesecake texture, naturally sweetened peach filling, and an oat crumble for that classic homemade cobbler flavor.
Recipe Information
Prep time
30 minutes
Cook time
15 minutes
Chilling time
4 hours or overnight
Total time
About 5 hours
Yield
10–12 slices
Pan size
9-inch springform pan
Vegan
Dairy-free
Egg-free
No-bake filling
Ingredients
For the crust
- 1½ cups (150 g) vegan graham cracker or digestive biscuit crumbs
- ¼ cup (60 g) melted coconut oil
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
For the creamy vegan cheesecake filling
- 2 cups (300–320 g) raw cashews, soaked for at least 4 hours
- ½ cup (120 ml) full-fat canned coconut milk
- ½ cup (120 ml) maple syrup
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
For the peach filling
- 3 large ripe peaches, peeled if desired and sliced (about 2 cups)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 tablespoon water
- ½ teaspoon ground cinnamon
- A pinch of nutmeg, optional
Shortcut: You can use canned peaches, drained thoroughly, instead of fresh peaches.
For the crumble topping
- 1 cup (100 g) rolled oats
- ½ cup (50 g) almond flour
- ¼ cup (50 g) brown sugar or coconut sugar
- ¼ cup (60 g) cold vegan butter, cubed
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Step-by-Step Instructions
Step 1: Prepare the crust
- Line the bottom of a 9-inch springform pan with parchment paper.
- Place the biscuit crumbs in a bowl and add the melted coconut oil, maple syrup, and salt.
- Stir until the crumbs resemble damp sand.
- Press the mixture firmly into the bottom of the pan using the back of a spoon or the bottom of a glass.
- Refrigerate for 20–30 minutes while preparing the filling.
Pressing the crumbs firmly helps the crust hold together when the cheesecake is sliced.
Step 2: Soak the cashews
- Place the raw cashews in a bowl.
- Cover them with hot water and soak for about 30–60 minutes, or use room-temperature water for at least 4 hours.
- Drain and rinse thoroughly.
- Make sure the cashews are soft before blending.
For the smoothest filling, do not skip this step unless you have a high-powered blender and a suitable quick-soak method.
Step 3: Blend the cheesecake filling
- Add the drained cashews to a blender.
- Pour in the coconut milk and maple syrup.
- Add the lemon juice, vanilla extract, and salt.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust the sweetness or lemon flavor if desired.
The filling should be thick, silky, and free of noticeable cashew pieces.
Step 4: Prepare the cinnamon peaches
- Place the sliced peaches, maple syrup, lemon juice, vanilla, and cinnamon in a saucepan.
- Cook over medium-low heat for 5–7 minutes, stirring gently until the peaches soften slightly and release their juices.
- Mix the cornstarch with 1 tablespoon of water in a small bowl.
- Stir the cornstarch mixture into the peaches.
- Cook for another 1–2 minutes until the juices thicken.
- Remove from the heat and let the mixture cool completely.
Keep some peach slices intact for a lovely texture. The filling should be thick rather than watery.
Step 5: Assemble the cheesecake
- Remove the chilled crust from the refrigerator.
- Pour the blended cheesecake filling over the crust.
- Smooth the surface with a spatula.
- Spoon the cooled peach filling evenly over the cheesecake layer.
- Spread gently without mixing the peach layer into the cream.
For a decorative finish, arrange a few peach slices on top before adding the crumble.
Step 6: Make the crumble topping
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the rolled oats, almond flour, brown sugar, cinnamon, and salt.
- Add the cold vegan butter.
- Rub the butter into the dry ingredients with your fingertips or a fork until coarse crumbs form.
- Spread the mixture on a parchment-lined baking tray.
- Bake for 12–15 minutes, stirring once halfway through, until golden brown.
- Allow the crumble to cool completely.
Important: Bake the crumble separately rather than on the unbaked cheesecake. This keeps the topping crisp while the cheesecake sets in the refrigerator.
Step 7: Chill and add the crumble
- Cover the cheesecake pan carefully.
- Refrigerate for at least 4 hours, preferably overnight, until the filling is firm.
- Once set, remove the cheesecake from the springform pan.
- Sprinkle the cooled crumble generously over the top.
- Press a few peach slices into the crumble if desired.
For the crunchiest result, add the crumble shortly before serving.
Step 8: Slice and serve
- Run a thin knife around the edge of the cheesecake before releasing the pan.
- Use a sharp knife to cut the cheesecake into 10–12 slices.
- Wipe the knife between cuts for neat portions.
- Serve chilled, with additional peach slices or a light drizzle of maple syrup if desired.
Enjoy the contrast between the smooth filling, juicy peaches, buttery crust, and crunchy crumble.
Helpful Tips for the Best Vegan Peach Crumble Cheesecake
- Choose ripe peaches: They provide natural sweetness and a more intense peach flavor.
- Blend thoroughly: A high-powered blender makes the cashew filling especially smooth.
- Use full-fat coconut milk: It gives the filling a richer texture.
- Cool the peaches completely: Warm fruit can soften the cheesecake filling.
- Chill long enough: Overnight chilling generally gives the cleanest slices.
- Add crumble at the end: This prevents the topping from absorbing moisture and losing its crunch.
Serving Suggestions
This cheesecake tastes wonderful with:
- Fresh peach slices and mint
- Coconut whipped cream
- A drizzle of maple syrup
- Fresh raspberries or blueberries
- Hot tea or coffee
- A scoop of dairy-free vanilla ice cream
Storage Instructions
- Refrigerator: Store covered for up to 4–5 days. For the best crunch, keep the crumble separate until serving.
- Freezer: Freeze the cheesecake without the crumble for up to 1 month, wrapped tightly. Thaw overnight in the refrigerator and add fresh crumble before serving.
- Make ahead: Prepare the crust, filling, and peach layer the day before. Bake the crumble separately and store it in an airtight container at room temperature until needed.
Frequently Asked Questions
Can I make this cheesecake without cashews?
Yes. A thick, plain vegan cream cheese can be used as an alternative, although the texture and sweetness may differ. Adjust the maple syrup and lemon juice to taste.
Can I use canned peaches?
Yes. Drain the peaches well before cooking them with the maple syrup and spices. If they are already sweetened, reduce the added maple syrup.
Why is my vegan cheesecake too soft?
The cashews may not have blended smoothly, the filling may contain too much liquid, or the cheesecake may not have chilled long enough. Refrigerate overnight if needed. This recipe does not use gelatin or eggs, so chilling is essential for a firm texture.
Can I make it gluten-free?
Yes. Use certified gluten-free biscuits for the crust and certified gluten-free oats for the crumble. Check the labels of all packaged ingredients.
Can I use frozen peaches?
Yes. Thaw and drain them first, then cook as directed. You may need to cook them a little longer to evaporate excess moisture.
Final Thoughts
This Vegan Peach Crumble Cheesecake brings together the best parts of a creamy cheesecake and a comforting peach crumble in one beautiful plant-based dessert. With juicy cinnamon peaches, a smooth cashew filling, and a crisp oat topping, it’s an excellent choice for summer celebrations or a special homemade treat.
Prepare it ahead, let it chill until perfectly set, and add the crunchy crumble just before serving for the best texture.
