Easy Peach Cheesecake Recipe for a Creamy Summer Dessert

Recipe Overview

This no bake peach cheesecake is my new summer favorite. It is cool, creamy, and uses fresh peaches so you can enjoy the season without turning on the oven. This version is completely vegan and gluten free, and it is made in a small batch using a loaf tin. With just 13 simple ingredients and no oven time, you get a rich, satisfying dessert that feels indulgent but is surprisingly easy to pull together. The crust is a blend of almonds and dried apricots, the filling is silky from soaked cashews and vegan cream cheese, and the topping is a thick, spiced peach compote. It is the kind of dessert that looks impressive but comes together with minimal fuss. I love making this on hot afternoons when I want something sweet without heating up the kitchen. It is also a great make ahead option for summer gatherings.

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This peach cheesecake is completely vegan and gluten free, so it works for a wide range of dietary needs. The small batch size is perfect for two to four people, which means no leftovers languishing in the fridge. But if you do have leftovers, it stores beautifully. The loaf tin makes it easy to slice and serve, and the no bake method means you do not need any special equipment. If you have been looking for a simple, creamy summer dessert that feels special but does not require hours of work, this is the one.

Ingredients Needed

This recipe uses 13 ingredients total, split into three parts: the crust, the filling, and the topping. Here is everything you need.

Crust

• 1 cup almonds
• 1/2 cup dried apricots
• Pinch of sea salt

Filling

• 1 cup cashews, soaked for at least 4 hours
• 1/2 cup vegan cream cheese
• 1/4 cup peach preserves

Topping

• 4 fresh peaches, sliced
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Ingredient Notes

Each ingredient in this recipe plays a specific role. Dried apricots add natural sweetness and help bind the crust without needing extra oil or syrup. Soaked cashews are the secret to the ultra creamy filling. Once blended, they turn silky smooth and mimic the texture of dairy cream cheese.

Vegan cream cheese gives the filling body and a tangy flavor that pairs beautifully with the sweet peach preserves. For the topping, fresh peaches are ideal. They soften as they cook and release their juices, which the cornstarch thickens into a glossy sauce. If you want a nut free version, you can swap the cashews for sunflower seeds and use a different crust base. The recipe is flexible, and I will share more swaps in the variations section.

How To Make Peach Cheesecake

This no bake peach cheesecake comes together in a few simple steps. I will walk you through each part so you feel confident from start to finish.

Step 1: Make the crust. Add 1 cup almonds, 1/2 cup dried apricots, and a pinch of sea salt to a food processor. Pulse until the mixture is finely ground and sticks together when pressed between your fingers. Line a loaf pan with parchment paper, leaving some overhang on the sides. Press the crust mixture firmly into the bottom of the pan. Place it in the fridge while you prepare the filling.

Step 2: Prepare the filling. Drain the soaked cashews and add them to a high speed blender along with 1/2 cup vegan cream cheese and 1/4 cup peach preserves. Blend until completely smooth and creamy. You may need to scrape down the sides once or twice. Taste and adjust sweetness if you like. Pour the filling over the crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles.

Step 3: Set the cheesecake. Place the loaf pan in the refrigerator and let it chill for at least 5 hours, though overnight is even better. The filling needs this time to firm up so you get clean slices.

Step 4: Make the peach topping. Slice 4 fresh peaches and add them to a saucepan with 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Stir everything together. Cook over medium heat, stirring often, until the peaches soften and the liquid thickens into a syrupy sauce. This takes about 5 to 7 minutes. Let the topping cool completely before spreading it over the set cheesecake.

Step 5: Assemble and chill. Once the cheesecake is firm, spread the cooled peach topping evenly over the top. Return the pan to the fridge for another hour or two so the topping sets slightly. Then slice, serve, and enjoy.

Variations

One of the best things about this no bake peach cheesecake is how easy it is to adapt. Here are some of my favorite ways to change it up.

Graham cracker crust. If you prefer a classic crust, swap the almonds and apricots for 1 cup of crushed graham crackers mixed with 3 tablespoons melted coconut oil or vegan butter. Press it into the pan and chill before adding the filling. This works beautifully and gives a more traditional cheesecake base.

Larger springform pan. To serve a crowd, double all the ingredients and press the crust into a 9 inch springform pan. The baking time for the topping stays the same, but you may need to chill the cheesecake a little longer to ensure it sets firmly in the center.

Other stone fruits. This recipe works wonderfully with nectarines, apricots, or even plums. Adjust the sugar depending on the sweetness of the fruit. The cinnamon and lemon juice complement most stone fruits beautifully.

Cobbler style. For a fun twist, crumble some vegan shortbread cookies over the top before serving. It adds a buttery crunch that contrasts with the creamy filling and soft peaches.

Peach melba. Drizzle a raspberry coulis over the finished cheesecake for a classic peach melba combination. The tart raspberries balance the sweet peaches perfectly.

Recipe Tips

After testing this recipe several times, I have gathered a few tips that make the process smoother and the results more reliable.

• Choose the right peaches. Look for peaches that feel heavy for their size, have a slight give when pressed gently, and smell fragrant. Ripe but firm peaches hold their shape during cooking and give the best texture. Avoid mushy or bruised fruit.
• Prepare the parchment paper. Cut a piece of parchment that fits the width of your loaf pan with extra length hanging over the two long sides. Crumple the parchment first to make it more pliable, then press it into the pan. This helps it stay in place while you add the crust. You can also use a tiny dab of nonstick spray to hold it against the pan walls.
• Soak the cashews properly. For the creamiest filling, soak the cashews in hot water for at least 4 hours, or overnight in cold water. Drain and rinse them before blending. A high speed blender works best here. If your blender struggles, soak the cashews longer and blend in smaller batches.
• Let the topping cool completely. Spreading warm peach topping over the set cheesecake can cause the filling to soften and slide. Patience pays off here. Let the topping cool to room temperature, then spoon it over the chilled cheesecake.
• Use room temperature ingredients. For the filling, make sure your vegan cream cheese is at room temperature before blending. This prevents lumps and gives you a smoother, creamier result.

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Peach Cheesecake

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🍑 A cool, creamy no-bake summer dessert made with fresh peaches and a silky cashew-based filling.
🌱 Completely vegan and gluten-free, this small-batch cheesecake comes together without turning on the oven.

• Total Time: 6 hours 37 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1 cup almonds

1/2 cup dried apricots

Pinch of sea salt

1 cup cashews, soaked for at least 4 hours

1/2 cup vegan cream cheese

1/4 cup peach preserves

4 fresh peaches, sliced

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

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Instructions

1-Make the crust: Pulse almonds, dried apricots, and sea salt in a food processor until ground and sticky. Press firmly into a parchment-lined loaf pan and chill.

2-Prepare the filling: Blend soaked cashews, vegan cream cheese, and peach preserves until smooth. Pour over crust, spread evenly, and tap to release air bubbles.

3-Set the cheesecake: Refrigerate for at least 5 hours or overnight until firm.

4-Make the peach topping: Cook sliced peaches with brown sugar, cinnamon, lemon juice, and cornstarch over medium heat for 5-7 minutes until thickened. Cool completely.

5-Assemble and chill: Spread cooled topping over set cheesecake, chill for 1-2 hours, then slice and serve.

Last Step:

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Notes

💡 Soak the cashews for at least 4 hours or overnight for the silkiest, creamiest filling texture.
🍑 Choose peaches that feel heavy for their size and yield slightly to gentle pressure for the best flavor and sweetness.
❄️ This cheesecake is a perfect make-ahead dessert — prepare it the day before and let it chill overnight for the cleanest slices.

• Author: Ruby Bennett
• Prep Time: 30 minutes
• Chill Time: 6 hours
• Cook Time: 7 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegan, Gluten-Free

Nutrition

• Serving Size: 1 slice
• Calories: 485
• Sugar: 28g
• Sodium: 145mg
• Fat: 31g
• Saturated Fat: 6g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 13g
• Cholesterol: 0mg