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Brown Sugar Peach Cheesecake (no bake)

This vegan brown sugar peach cheesecake is super summery and delicious! Easy recipe, nut free, and 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