Description

This ridiculously simple no bake peach cobbler cheesecake features a perfectly set, rich vanilla bean cheesecake batter with layers of caramelized peaches and a vanilla bean crumble- all made entirely without dairy (so yeah, it’s vegan!)!

Ingredients

Scale

Vanilla Bean Crumble:

1/3 cup (87 g) vegan butter
1/2 cup (100 g) sugar
1 cup (125 g) all-purpose flour
2 tsp vanilla extract
1/4 tsp sea salt

Caramelized Peaches:

1 tbsp vegan butter
5 large peaches (about 800 g) , skin on
1/2 cup (100 g) granulated sugar
4 tbsp all-purpose flour*
2 tsp vanilla extract
1/2 tsp sea salt

Graham Cracker Crust:

300 g graham crackers
1/2 cup (113 g) vegan butter, melted

Vanilla Bean Cheesecake:

32 ounces vegan cream cheese
1/2 cup (120 mL) vegan heavy cream
1 1/4 cups (250 g) granulated sugar
2 tbsp instant vanilla pudding mix
1 tbsp vanilla extract

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Instructions

Prep: You’ll first start with first making the crumble, followed by the peaches, graham cracker crust, and cheesecake. The one portion of this cheesecake that is technically baked is the vanilla bean crumble. It needs to be baked for food safety reasons (so as not to consume raw flour!). Preheat the oven to 350F and line a small baking sheet with parchment paper.
Make the vanilla crumble: In a medium bowl, whisk together the flour, granulated sugar, vanilla extract, 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. Sprinkle the crumble in clumps onto the prepared baking sheet. Place the baking sheet into the oven to bake for 10 minutes. When it’s done baking, you’ll remove it from the oven and let it cool. Then crumble the baked pieces to be more crumbly. While the crumble is baking, prepare the caramelized peaches.
Caramelize the peaches: Chop the peaches into thin 1″ slices. Toss together in a large bowl with the sugar, flour, vanilla extract, and sea salt. Then heat a large skillet with vegan butter on medium-high heat. Add in the peaches, and sauté to begin to cook down for 2-3 minutes. Reduce the heat to low, and cover the peaches to caramelize, about 5-7 minutes. Once soft and fork-tender, remove from heat and set aside to cool.
Make the graham cracker crust: Pulse the graham crackers in a food processor until they resemble a fine crumb. Then add in the 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 freezer while you make the cheesecake batter.
Make the cheesecake batter: In a stand mixer bowl with whisk attachment or in a large bowl with a hand mixer, cream together all cheesecake batter ingredients . Cream together on high speed until light and fluffy, and the cream cheese appears to be consistent and not lumpy. 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, spoon in half of the cheesecake batter to the springform pan. Spread to the edges of the pan. Add in the peach topping, and top with half of the crumble topping, sprinkling over the top of the peaches. Then spoon the remaining batter on top of the peaches. Smooth the top of the cheesecake. Top with the remaining peaches and crumble topping.
Chill: Cover the cheesecake entirely and refrigerate overnight.
Serve: 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. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

Gluten free: Use gluten free vegan graham crackers and gluten-free 1:1 all purpose flour for the crumble. For the peach filling, instead of using 4 tbsp of GF flour, use 2 tbsp of cornstarch.