Vegan Peach Cobbler Cheesecake

The Vegan Peach Cobbler Cheesecake is an exciting and delicious dessert that you can make completely out of vegan-friendly ingredients that do not include any dairy products. The Vegan Peach Cobbler Cheesecake includes a biscuit crust, caramelized peaches, and creamy cashew. This cheesecake is not only delicious, but also satisfies the vegans that do not want to compromise on taste, yet need a recipe that gives a taste of a regular cheesecake.

STATS:

• Calories: 365 kilocalories
• Prep time: 25 minutes
• Serving size: 1 slice
• Cook time: 55 minutes
• Chill time: 4 hours
• Cuisine: American
• Total time: 5 hours & 20 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 10

EQUIPMENT:

• Cooling rack
• Baking tray
• Rubber spatula
• Saucepan
• Mixing bowls
• High-speed blender
• 9-inch springform pan

INGREDIENTS:

FOR THE CRUST:

• 1 ½ cups of vegan graham cracker crumbs
• ¼ cup of melted coconut oil
• 2 tbsp of coconut sugar

FOR THE CHEESECAKE FILLING:

• 2 cups of raw cashews (soak in hot water for one hour)
• ¾ cup of coconut cream (from a can)
• Two tsp of vanilla extract
• 2 tbsp of lemon juice
• ½ cup of maple syrup
• Pinch of salt
• 2 tbsp of cornstarch

FOR THE PEACH COBBLER TOPPING:

• Three cups of peach slices
• One teaspoon of cinnamon
• Quarter cup of brown sugar
• One tbsp of cornstarch
• 1 tbsp of lemon juice
• One teaspoon of vanilla extract

FOR THE CRUMB TOPPING:

• ¼ cup of brown sugar
• Quarter tsp of cinnamon
• ¾ cup of all-purpose flour
• ¼ cup of melted vegan butter

INGREDIENT NOTES:

CASHEWS:

• They help in creating a rich, creamy base resembling dairy cream cheese. For an alternative, use soaked macadamia nuts or silken tofu.

COCONUT CREAM:

• This helps in giving the cheesecake a smooth texture. For an alternative, use soy yogurt or cashew cream.

MAPLE SYRUP:

• It is a natural sweetener in the recipe. You can use coconut nectar or agave syrup as alternatives.

LEMON JUICE:

• We add this to create a tangy flavor that resembles the cheesecake flavor. For an alternative, use apple cider vinegar.

CORNSTARCH:

• It helps the cheesecake to adjust and set properly. For an alternative, use arrowroot powder.

BROWN SUGAR:

• It includes the caramel flavor in the crumble and peaches in the cheesecake. Use cane or coconut sugar as alternatives.

PEACHES:

• They are the main, fruity ingredient in this vegan cheesecake. For alternative options, you can use nectarines or mango.

COCONUT OIL:

• This helps in binding the cheesecake crust ingredients. For an alternative, you can use vegan butter.

ALL-PURPOSE FLOUR:

• Flour helps in giving texture to the crumble on the cheesecake. For an alternative, you can use almond flour, which is gluten-free.

INSTRUCTIONS:

PREPARING THE CRUST:

1. Mix melted coconut oil, coconut sugar, and graham crumbs together.
2. Press the mixture at the bottom of the 9-inch springform pan evenly.
3. Bake for ten minutes at 175°C and then put it aside.

MAKING THE PEACH LAYER:

1. Using a saucepan, mix cornstarch, lemon juice, vanilla extract, cinnamon, brown sugar, and peaches.
2. Cook on medium heat for five to seven minutes till the mixture becomes thick, and then allow it to cool down.

PREPARE THE CHEESECAKE FILLING:

1. Blend together the salt, cornstarch, vanilla extract, lemon juice, maple syrup, coconut cream, and soaked cashews till the mixture becomes silky smooth.
2. Put half of this filling on top of the crust, and then include half of the peach mixture.
3. Add the remaining filling, and then include the rest of the peaches.

MAKING CRUMB TOPPING:

1. Mix melted vegan butter, cinnamon, sugar, and flour till the mixture is crumbly.
2. Sprinkle this crumb topping on top of the cheesecake.

BAKE & SERVE:

1. Put the cheesecake inside the oven and bake for forty-five to fifty-five minutes at 160°C till the center is soft but the edges become lightly firm.
2. Cool the cheesecake at room temperature.
3. Chill for a night or at least for four hours.
4. Serve.

SERVING SUGGESTIONS:

• Serving this vegan cheesecake with vegan whipped cream is a great option.
• For a good presentation of the cheesecake, you can add mint leaves and peach slices.
• You can also serve this vegan cheesecake with an almond milk latte or chilled iced tea.

TIPS:

• Soak the cashews well for a smoother texture of the cheesecake.
• Chilling is a must for the cake to settle completely.
• You can refrigerate the crust for its firmness by putting it inside the fridge before putting in the filling.

STORAGE INFORMATION:

FRIDGE:

• Wrap tightly or use a sealed container to prevent the cheesecake from drying. Stock it for up to five days.

FREEZER:

• Freeze the slices separately for two months. Thaw for a night before serving.

FAQs:

How to make this vegan cheesecake gluten-free?

• Make use of gluten-free flour, and for the crackers, use gluten-free graham crackers.

Why is my vegan cheesecake cracking?

• It can be due to overbaking or an immediate change of temperature. Let the cheesecake cool slowly.

NUTRITIONAL INFORMATION:

Calories: 365 kilocalories
Net carbs: 39 grams
Iron: 2.3 milligrams
Total carbs: 42 grams
Vitamin A: 780 IU
Fiber: 3 grams
Calcium: 62 milligrams
Protein: 6 grams
Serving size: 1 slice
Sodium: 145 milligrams
Serving: 10
Potassium: 310 milligrams