This vegan brown sugar peach cheesecake is super summery and delicious! Easy recipe, nut-free, and no-bake.
Peach season technically lasts from May to September, but peaches are their most satisfying and delicious right about NOW in late July and early August. Peaches just don’t hit the same when it’s not the middle of summer and approximately a billion degrees outside and you just need a juicy, refreshing, sweet fruit to satisfy you.
I urge you to make this brown sugar peach cheesecake now while peaches are freshest and at their peak. It would be really unfortunate to have to wait until next summer to experience this.
Ripest, Juiciest Peach
One of my favorite quotes, especially when I’m facing unconstructive negative feedback or needless trolling is this:
I think the meaning behind this quote is quite clear, but I’ll try to elaborate what it means to me and how it helps me. When I’m facing people who just don’t like me or my content, I remind myself that I could be doing the very best and still somebody is going to find something to complain about. You cannot and should not aim to please everybody and you cannot be everything to everyone. I try to focus on those who do appreciate me for me and I serve those people instead of wasting time trying to fulfill the happiness of others who just simply don’t and won’t like what I have to offer. It takes a lot of pressure off myself to not try to please everybody.
This brown sugar peach cheesecake isn’t going to be enjoyable to those who don’t like peaches, but it doesn’t concern itself with those people, now does it?
As of the writing of this post, Cheesecake Factory unfortunately does not have a vegan cheesecake option. It’s only a matter of time, I’m sure.
Typically, cheesecake is full of eggs and dairy in the form of butter and cream cheese. It often, but not always, has a crust that includes graham crackers, which frequently have honey in them. Most cheesecakes out there aren’t going to be vegan.
A vegan cheesecake is possible though. With just a little bit of research, one can find alternatives that make a delicious vegan cheesecake.
Let’s start with the base. I used Nairn’s Gluten Free Oat Crackers myself, but here’s a guide that can help you find vegan graham crackers. The base also contains vegan butter, of which there are a variety of brands out on the market. I used Earth Balance butter sticks, as I frequently do when baking.
The main layer of cheesecake is going to require vegan cream cheese. We live in a wonderful time where that’s a thing and some brands have really nailed a vegan version. In my brown sugar peach cheesecake, I used Tofutti brand cream cheese. I chose this cream cheese because of how smooth it is and because it isn’t too tangy like some other brands, so keep that in mind when gathering ingredients.
How to Make Vegan Cheesecake
If you can use a food processor and have access to a freezer, you can make this cheesecake. You’ll first process graham crackers and then add brown sugar, melted butter, and salt and then process again. After spreading the base onto a lined baking pan, you’ll add the crust to the freezer while you use the food processor again to make the cheesecake filling. You’ll bring together cream cheese, vanilla extract, brown sugar, and peach juice to make the filling base and then you’ll stir in bite-sized peach pieces. Then you will add the cheesecake to the graham cracker base, sprinkle with more brown sugar, and return the pan to the freezer.
Enjoy! And if you’re looking for another summery dessert recipe before summer slips away, make sure you check out my Root Beer Float Bread!
Brown Sugar Peach Cheesecake (no bake)
- 8 graham cracker sheets
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 cup (or 1 stick) of vegan butter melted
Brown Sugar Peach Cheesecake
- 16 oz vegan cream cheese* softened
- 1/2 cup brown sugar
- 1/2 cup peach slices, cut into bite-sized pieces
- 3 tbsp peach juice reserved from the can of peaches
- 1 tsp vanilla extract
- extra brown sugar for sprinkling on top
- Line 8x8 baking pan with parchment or wax paper
- Grind graham crackers in food processor. Add brown sugar, salt, and melted butter. Process until well mixed.
- Place crust mixture in pan. Use a spoon or the backside of a measuring cup to flatten the crust mixture. Put in freezer while preparing the cheesecake mixture.
- Add cheesecake ingredients except for peach slices and optional additional brown sugar to a mixer and mix until the cream cheese has a whipped consistency. 1 minute on high should be enough if the cream cheese is softened.
- Add the peach slices and stir (not blend).
- Remove the crust from the freezer and layer the peach cheesecake mixture, smoothing out in a flat and even layer. Sprinkle desired brown sugar on top. Return to freezer for at least 2 hours.
- Remove from freezer and set at room temperature for 20-30 minutes before serving.
- I used Tofutti brand
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.