Imagine a dessert that combines the creamy richness of cheesecake with the sweet, nostalgic charm of peach cobbler—all without a single animal product. This isn't just another vegan dessert; this is a culinary revolution that will make even the most dedicated dairy lovers question everything they know about plant-based treats. Get ready to discover a mind-blowing recipe that proves vegan desserts can be just as luxurious, if not more, than their traditional counterparts!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 1 1/2 cups cashews, soaked
- 1 cup peaches, sliced
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- Begin by soaking the cashews in water for at least 4 hours or overnight. This will soften them and make them easier to blend into a creamy texture.
- Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon. Mix well to ensure the ingredients are evenly distributed.
- Pour the melted coconut oil into the graham cracker mixture and stir until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create a crust. Make sure it is even and compact.
- In a high-speed blender or food processor, combine the soaked cashews, sliced peaches, maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Blend the mixture on high until it is completely smooth and creamy. Scrape down the sides as needed to ensure all ingredients are well incorporated.
- Taste the mixture and adjust sweetness if necessary by adding more maple syrup or sugar according to your preference.
- Pour the peach cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top evenly.
- Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours, or until fully chilled and set.
- Before serving, you can top the cheesecake with additional sliced peaches or a drizzle of maple syrup for extra flavor.
- Carefully remove the sides of the springform pan and slice the cheesecake into 10 servings. Enjoy your delicious Vegan Peach Cobbler Cheesecake!
Tips
- Cashew Soaking is Crucial: Don't rush the cashew soaking process. A minimum of 4 hours (or overnight) ensures a silky-smooth, creamy texture that mimics traditional cheesecake.
- Blend Like a Pro: Use a high-speed blender or food processor and blend thoroughly, stopping to scrape down the sides. The goal is a completely smooth, lump-free filling.
- Temperature Matters: Allow your cheesecake to cool gradually. The room temperature rest followed by refrigeration helps it set perfectly without cracking.
- Customize Your Sweetness: Taste the filling before baking and adjust maple syrup or sugar to your preference. Every palate is different!
- Garnish Creatively: While the recipe suggests peach slices or maple syrup, consider adding toasted coconut flakes, crushed graham crackers, or a sprinkle of cinnamon for extra flair.
- Make Ahead Friendly: This cheesecake actually tastes better after spending a night in the refrigerator, making it perfect for advance preparation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 0mg
