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