This Peach Cobbler Cheesecake combines the creamy richness of a classic cheesecake with the sweet, tangy flavors of fresh peaches, all wrapped in a vegan-friendly recipe. The base is a crunchy layer of ginger nut or digestive biscuits, topped with a smooth filling made from silken tofu and vegan cream, flavored with vanilla and a hint of vegan honey or maple syrup. The inclusion of roasted peaches and a homemade crumble topping adds a delightful texture contrast and enhances the peach flavor, making this dessert not just a treat for the palate but also a feast for the eyes.
Why You’ll Love This: This cheesecake is a perfect blend of indulgence and freshness, with the peaches providing a juicy burst of flavor that complements the dense, creamy filling. The crumble topping adds a delightful crunch, reminiscent of traditional peach cobbler. Being entirely vegan, it’s also suitable for those with dairy-free diets but will impress all dessert lovers regardless of their dietary preferences.
Perfect Occasion: Ideal for summer gatherings, potlucks, or as a special treat during peach season, this cheesecake is perfect for any occasion where you want to impress with a unique and delicious dessert. It’s also great for festive occasions and family dinners where a sweet, satisfying finish is desired.
Decoration Tips: Before serving, arrange some extra slices of fresh or roasted peaches on top of the cheesecake for a beautiful and appetizing look. Sprinkle the crumble topping generously, and perhaps add a few mint leaves or a drizzle of caramel or peach syrup for an extra special touch.
Ingredients:
- Base:
- 300g biscuits (ginger nuts or digestives)
- 125g melted butter
- Filling:
- 600g silken tofu
- 220ml vegan double cream
- 1 generous tbsp vanilla bean paste
- 300g white sugar
- 60g cornflour
- Vegan honey or maple syrup for flavor
- Roasted Peaches:
- About 5 peaches, sliced
- Maple syrup for roasting
- Crumble Topping:
- 85g plain flour
- 20g oats
- 50g light brown sugar
- 50g vegan butter block
- A splash of plant-based milk
- Prepare the Base:
- Preheat the oven to 200°C (fan setting). Grease and line an 8-inch loose-bottom tin with parchment paper.
- Crush the biscuits to a fine crumb and mix thoroughly with melted butter. Press this mixture into the bottom and up the sides of the prepared tin.
- Make the Filling:
- Place all filling ingredients into a food processor and blend until completely smooth. The tofu should blend easily and quickly.
- Pour half of the cheesecake mixture over the biscuit base. If adding a middle layer, cover this layer with half of the roasted peaches and some of the crumble.
- Pour the remaining cheesecake mixture on top.
- Bake:
- Bake in the preheated oven for 60 minutes until golden on top. The cheesecake will still jiggle slightly.
- Allow to cool completely in the tin, then refrigerate overnight to set.
- Prepare the Roasted Peaches and Crumble:
- For the peaches: Slice and roast with a little maple syrup until caramelized.
- For the crumble: Mix flour, oats, and sugar. Rub in the butter until the mixture clumps together, then add a splash of milk to bind slightly.
- Final Assembly:
- Top the chilled cheesecake with the remaining roasted peaches and sprinkle over the crumble topping before serving.
Enjoy this Peach Cobbler Cheesecake, a luscious and innovative dessert that combines classic flavors in a new and exciting way, perfect for delighting guests and adding a touch of elegance to any meal!
