Creamy Vegan Peach Cobbler Cheesecake
This creamy and rich vegan peach cobbler cheesecake is layered with the juiciest cinnamon-spiced peaches, crisp crumble topping and an ultra lush dairy free and eggless cheesecake batter all baked on a deliciously sweet cookie crust. Tangy, sweet, and deliciously refreshing for the perfect summer cheesecake!
Tell me about this vegan peach cobbler cheesecake:
But if you’re like me, then a vegan cheesecake is also on the menu. So why not combine two of my favorite summer desserts into one?
Like my banana pudding tiramisu, it has all of the best parts of two classic desserts. Roasted and juicy sweet fresh peaches and that deliciously buttery crumble combined with creamy and just perfectly tangy cheesecake batter all baked on one glorious cookie crust.
And we can’t forget the topping: an actual peach cobbler on TOP. Next to my vegan blueberry Basque cheesecake and vegan key lime pie cheesecake, this is a must bake cheesecake to use up that beautiful and bountiful summer produce!
Peach cobbler cheesecake components:
So let’s talk about what goes into a peach cobbler cheesecake. And how the heck do we make it vegan, eggless, and dairy free!
We start with:
- Cookie Crust: I love a good cookie crust. You just need two ingredients here- graham crackers (or Biscoff cookies or vegan Nilla wafers- you can make them gluten free as needed!) and vegan butter. It’s the simplest crust that we’ll par-bake before adding our cheesecake batter too!
- Roasted Peach Cobbler: We have two layers of peach cobbler here, and it’s incredible. We start with a layer of pre-roasted peaches topped with a cinnamon crumble topping that will bake in the middle of our cheesecake. Then once our peach cobbler cheesecake has baked and cooled, we’ll top with a fully roasted peach cobbler topping that’s baked with the cobbler on top!
- Baked Vegan Cheesecake: If you’ve made my vegan cheesecakes in the past, then you know how simple it is. You don’t need any vegan egg replacements other than cornstarch nor unfamiliar ingredients. And all of the standard cheesecake ingredients (cream cheese, heavy cream, sour cream or yogurt) are just switched to their dairy free version. The result? A velvety, creamy, and lush tangy sweet brown sugar vanilla cheesecake that perfectly complements the sweet juicy peaches!
Overview: How to make peach cobbler cheesecake step-by-step
Pro tip: Don’t roast the second half of the peaches until you’re ready to serve!
A few peach cobbler cheesecake recipes will suggest that you can bake the peaches all at once or divide the peaches and bake them in two sections.
I advocate for always doing the latter. The reason being is that you want the peach cobbler topping to be that super special, show stopping WOW topper. You want the juices to be fresh and glossy on those perfectly sweet and spiced peaches!
So how do we achieve that? We don’t roast the peaches until after we’ve let our peach cobbler cheesecake cool.
But another note here: You don’t want to put piping hot peaches on top of a cooled and set cheesecake! Once you’ve roasted the second half of the peaches, allow them to cool for 15-20 minutes before topping your peach cobbler cheesecake.
This will allow for all the juices to set and for the peaches to not warm up and collapse the now perfectly set peach cobbler cheesecake.
Why you don’t need a water bath for this peach cobbler cheesecake:
Unlike most cheesecakes, which require a water bath in order to prevent drying out of the cheesecake batter, vegan cheesecakes are super moist. So actually, we WANT the oven to do its job in evaporating some of that excess moisture.
Then what’s left? The most perfectly creamy cheesecake that you wouldn’t believe is eggless and dairy free.
The reason we especially don’t want a water bath for our peach cobbler cheesecake is that the peaches themselves hold a lot of moisture, even still after being roasted.
Skipping the water bath all together is going to help this vegan cheesecake set perfectly and retain the optimal amount of moisture to still be structured yet creamy and soft.
And I personally love this about vegan cheesecakes (you should really check out my vegan cannoli cheesecake next!) because it makes them all the more approachable and easy!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
Inspired by Butternut Bakery’s version, this creamy and rich vegan peach cobbler cheesecake is layered with the juiciest cinnamon-spiced peaches, crisp crumble topping and an ultra lush dairy free and eggless cheesecake batter all baked on a deliciously sweet cookie crust. Tangy, sweet, and deliciously refreshing for the perfect summer cheesecake!
Graham Cracker Crust:
- 1 250 g package Biscoff cookies or vanilla wafers
- 1/3 cup (67 g) vegan butter, melted
- 1 cup (125) all purpose flour
- 1/2 cup (113 g) melted vegan butter
- 1/2 cup (100 g) granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
Peach Cobbler Filling & Topping:
- 8 large peaches, divided
- 6 tbsp melted vegan butter, divided
- 4 tbsp brown sugar, divided
- 2 tbsp lemon juice, divided
- 2 tsp ground cinnamon, divided
- 1 tbsp cornstarch
Peach Cobbler Cheesecake Batter:
- 4 cups (32 ounces) vegan cream cheese, room temperature
- 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
- 1 cup (240 mL) heavy coconut cream
- 3/4 cup (150 g) vegan brown sugar, packed
- 1/2 cup (100 g) vegan granulated sugar
- 3/4 cup (90 g) cornstarch or arrowroot starch
- 1 tbsp vanilla extract
- 2 tsp vanilla bean paste
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- Prep: You’ll first start with making the graham cracker crust, followed by the crumble, then the peach cobbler filling, and finally the cheesecake batter. So start by measuring out all ingredients for the crust. Preheat the oven to 400F, and line an 8” springform pan with parchment paper on the bottom and greased side walls.
- Make the “graham cracker” crust: Pulse the cookies in a food processor until they resemble a fine crumb. Then add in the cinnamon and melted vegan butter, and pulse again until the crumbs appear wet with the butter. Pour the crumble into your prepared springform pan, and press the crumbs flat on the bottom of the pan and up the walls of the pan. Place the springform pan into the oven to bake for 10 minutes.
- While the crust is baking: Make the crumble topping. In a large bowl, whisk together the flour, granulated sugar, cinnamon, and sea salt. Then stir in the melted vegan butter, mixing just until the flour mixture is wet with the butter and forms a thick dough. Cover the bowl, and set aside.
- Remove the crust: Remove the crust from the oven, but keep the oven temperature on at 400F. Set the crust aside to move onto the peach cobbler filling.
- Make half of the peach cobbler ingredients for just the filling: Line a baking sheet with parchment paper. You’ll start by slicing 4 peaches into thick slices. Place the slices into a bowl, and toss with 3 tbsp melted vegan butter, 2 tbsp brown sugar, and 1 tsp cinnamon. Spread the peaches out onto the baking pan, and bake in the oven for 8-10 minutes, or until juicy. Remove the peaches from the oven, and spoon them back into the bowl. Coat with 1 tbsp of cornstarch, and set aside. Reduce the oven temperature to 375F.
- Make the cheesecake batter: In a stand mixer bowl with whisk attachment or in a large bowl with a hand mixer, cream together the vegan cream cheese and dairy free yogurt. Cream together on high speed until light and fluffy, and the cream cheese appears to be consistent and not lumpy. Add in the sugar, brown sugar, cornstarch, vanilla extract, vanilla bean paste, cinnamon, nutmeg, and sea salt. Mix together until incorporated. Then pour in the heavy coconut cream, and mix again on high speed for 5-7 minutes, until super fluffy and the sugar has dissolved into the batter. Scrape down the bowl as needed to integrate the ingredients all together, then restart the mixer.
- Assemble the peach cobbler cheesecake: Bringing the graham cracker crust back, pour in half of the cheesecake batter to the springform pan. Add in the peach topping, and top with half of the crumble topping, sprinkling over the top of the peaches. Then pour the remaining batter on top of the peaches. Smooth the top of the cheesecake.
- Bake: Place the cheesecake onto a baking sheet (to prevent any spills onto the oven bottom if the springform pan leaks), and into the oven to bake for 65-70 minutes, or until lightly golden on top. Don’t worry, the cheesecake will still wiggle in the middle. This is normal.
- Cool: Once baked, allow the cheesecake to cool at room temperature for 1 hour. Then cover the cheesecake, and place the cheesecake into the fridge to chill for at least 6 hours, or overnight.
- When ready to serve, allow yourself 20 minutes beforehand to prep the topping: Preheat the oven to 400F again, and line a baking sheet. Repeat the steps in Step 5, this time omitting the cornstarch in the final step, and sprinkling on the remaining cobbler topping onto the peaches right before going into the oven so that the cobbler topping bakes on top of the peaches.
- Top and serve: Once the peach cobbler topping is baked, remove it from the oven. Remove the cheesecake from the fridge, and run a butter knife along the walls of the cheesecake to release it from the pan. Carefully remove the walls of the springform pan and plate the cheesecake. Use a spatula to scoop the cobblered peaches onto the top of your cheesecake. Slice and serve
Gluten free: Use gluten free vegan vanilla cookies or gluten free vegan graham crackers.
Keywords: peach cobbler cheesecake, vegan peach cheesecake, vegan peach cobbler cheesecake, dairy free cheesecake, vegan cheesecake