This vegan cheesecake features a delightful combination of peach and apricot flavors, layered over a crunchy almond-apricot crust and topped with fresh peach slices simmered in a lightly spiced syrup. The cheesecake’s filling is creamy and light, blending vegan cream cheese with Greek-style yogurt and subtle hints of vanilla and cinnamon. It’s a perfect dessert that not only tastes wonderful but also looks stunning, making it a centerpiece for any occasion.
Why You’ll Love This:
The unique crust made from blanched almonds and dried apricots offers a delicious contrast to the smooth and creamy filling, while the peach topping adds a juicy, flavorful finish. This cheesecake is not only appealing for its taste but also for its wholesome ingredients, making it a healthier alternative to traditional cheesecakes. It’s dairy-free, full of natural fruits, and perfect for those following a vegan lifestyle or anyone who enjoys a refreshing, fruit-filled dessert.
Perfect Occasion:
This peach and apricot cheesecake is ideal for summer picnics, garden parties, or any festive occasion that calls for a special dessert. It’s also great for holiday celebrations or as a sophisticated treat at brunch gatherings. The vibrant colors and fresh flavors make it especially suitable for outdoor dining.
Decoration Tips:
For a beautiful presentation, arrange the cooked peach slices in a concentric circle or a floral pattern atop the cheesecake. You can sprinkle some toasted almond flakes or crushed dried apricots over the top for added texture. Edible flowers or a dusting of powdered sugar can also enhance the visual appeal, making the cheesecake even more enticing.
Ingredients:
- Crust:
- 150 grams blanched almonds or cashews
- 100 grams dried apricots
- ¼ teaspoon sea salt
- Filling:
- 150 grams cashews, soaked
- 150 grams vegan cream cheese
- 80 grams vegan Greek-style yogurt
- 30 grams coconut oil
- 80 grams peach or apricot preserves
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- Topping:
- 400 grams fresh peaches, sliced
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch or ground arrowroot
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla bean paste
Instructions:
- Crust Preparation:
- Process almonds, dried apricots, and salt until sticky. Press into a lined 9″ loaf pan and chill.
- Filling:
- Blend soaked cashews, cream cheese, yogurt, coconut oil, preserves, lemon juice, vanilla paste, sugar, and cinnamon until smooth. Pour over crust and refrigerate overnight.
- Peach Topping:
- Toss peach slices with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let macerate for 20 minutes, then cook until peaches are tender but firm. Cool to room temperature.
- Final Assembly:
- Spread the peach topping evenly over the set filling. Chill for at least 30 minutes.
- Serving and Storage:
- Slice with a hot, wet knife. Store in the fridge for up to 3 days or freeze for up to a month. Defrost in the fridge overnight before serving.
Enjoy this luxurious Vegan Peach and Apricot Cheesecake, where every bite is filled with summer’s sweetness and a touch of spice!
