Ingredients
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
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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.
- 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