6-Ingredient No-Bake EASY Vegan Peaches & Cream Cheesecake.
Vegan cheesecake.
Need I say more?
Well, I will say more!
Peaches.
Cream.
NO-BAKE CHEESECAKE.
This vegan peaches & cream cheesecake is the stuff of dreams, I promise. And the best part?
It will literally take you about 10 minutes to make!
So, let’s get into it!
- Why You’ll Love This NO-BAKE Vegan Peaches & Cream Cheesecake Recipe.
- Key Ingredients and Notes on Substitutions for Vegan Peaches & Cream Cheesecake.
- Step-by-Step Instructions on Making Peaches & Cream Cheesecake.
- Storing Your Vegan Peaches & Cream Cheesecake.
- Want More Peach Recipes?
- Frequently Asked Questions.
- Recipe Card.
- Comments & Questions.
Why You’ll Love This NO-BAKE Vegan Peaches & Cream Cheesecake Recipe.
There are so many reasons to love this vegan peaches & cream cheesecake recipe, but here are the ones that really top the list:
- Easy. The whole recipe will take you less than 10 minutes of work with NO BAKING INVOLVED!! Honestly, the hardest part is slicing the peaches. After that, it’s mix, dump, and decorate. Stick it in the fridge until your guests come over for dinner!
- Gorgeous. This vegan peaches & cream cheesecake is STUNNING. Like everyone will assume you picked it up at a fancy bakery and you’ll get to airily reply, “Oh this ole thing? I made it before breakfast this morning.”
- Creamy. The cream cheese filling is made with both cream cheese and vegan whipped cream, making it frothy and light, instead of heavy and dense. Truly a vegan peaches & cream cheesecake!
- Fun. And finally, this recipe is fun to make. Invite the kids, friends, or even your spouse to join you in not just eating this treat, have them make it with you!
Key Ingredients and Notes on Substitutions for Vegan Peaches & Cream Cheesecake.
This vegan peaches & cream cheesecake recipe is made from very simple ingredients and therefore, won’t have many substitutions, but let’s run through them:
Vegan Graham Cracker Crust.
As you’ll know from my Peaches and Cream Cheese Galette recipe, I’m no stranger to store bought help when I can get it. The reason this vegan peaches & Cream cheesecake recipe is so easy and takes so little time is because we make use of a store-bought vegan graham cracker crust. Here, I would recommend the 9″ size, as the 10″ crust is a little too big.
Unfortunately, I was not able to find a graham cracker crust that is both vegan and gluten-free. 🙁
Fresh Peaches.
You will absolutely need a lot of ripe peaches for this peaches & cream cheesecake recipe. I use your standard yellow peaches for this peaches & cream cheesecake recipe, but you can substitute with white peaches, too (I actually think that would taste AMAZING)! In fact, you can use this recipe for virtually any summer stone fruit (apricots, plums, nectarines).
Can you substitute with frozen or canned peaches for this peaches & cream cheesecake recipe? Technically, yes. If you use canned peaches, you’ll definitely need to drain the excess peach juice before making the peach filling. However, you will have a much harder time obtaining the gorgeous peach slices that you’ll use to decorate the top of the cheesecake. Thus, while either frozen or canned peaches can be used, for the best results, try and find some good fresh peaches!
Vegan Cream Cheese.
This would not be a peaches & cream cheesecake without “cream cheese”! Hence, there will be vegan cream cheese in this recipe! But if you don’t have cream cheese you can substitute with a thick vegan sour cream.
Peach Preserves or Jam.
Get your hands on a jar of either preserves or jam, because that is what we’re using to sweeten our cream cheese filling for this peaches & cream cheesecake. The jam will also help with keeping our sweet peaches from browning, particularly if you have leftovers or are planning on making this peaches & cream cheesecake in advance.
Vegan Whipped Cream.
This recipe comes straight out of the suburban mom playbook. Hence, the use of a store-bought crust and a little Cool Whip! Thankfully, there are all sorts of replacements one can use to veganize this recipe. I just use some Coco-Whip to get the job done; but, you can use your preferred vegan whipped cream for this peaches & cream cheesecake recipe!
Powdered Sugar.
The powdered sugar in this recipe won’t just help to sweeten the cream cheese filling for our peaches & cream cheesecake, it’ll also help to thicken the filling. We don’t need a lot (only 1/4 cup!), but I wouldn’t skip it. Otherwise, the filling can turn out a little too goopy. If you’re really against using sugar, you can try replacing it with a little corn starch, though, this might make the filling a bit, well, starchy…!
Step-by-Step Instructions on Making Peaches & Cream Cheesecake.
Step 1. The hardest part about this no-bake recipe for vegan peaches & cream cheesecake is slicing the peaches. I’m NOT joking! Everything else is so easy, you’ll think I’m lying. Slice those peaches up into 1/8-inch thick slices as shown in the picture above. Step 1 is done!
Step 2. Next, to a small bowl, add 1/4 cup of your peach jam, along with 1/4 cup of water. Stick that in the microwave for about 30 seconds. Whisk it together to create a simple glaze. Pour half of the glaze over your peaches and toss to coat them evenly. Step 2 is done!
Step 3. Next, make the cream cheese filling: in a small bowl, using a whisk or hand-mixer, mix the cream cheese, peach jam, whipped cream, and sugar. Done-so. Pour that into your vegan graham cracker crust. Use the back of a spoon or spatula to smooth out the top. Step 3 is done!
Step 4. Arrange the peach slices in a spiral, starting at the outer edge and working your way into the center. Brush the rest of your peach glaze on top of your peaches. Step 4 is done!
Step 5. Place your peaches & cream cheesecake in the fridge (cover it with the lid that comes with the crust) for at least 4 hours, if not overnight. Step 5 is done!!
Congratulations! You’ve just finished making the easiest, most delicious vegan peaches & cream cheesecake you’ll ever eat!
Storing Your Vegan Peaches & Cream Cheesecake.
Leftovers (if there are any!) should be stored in an airtight container in your refrigerator. Your peaches & cream cheesecake should stay good for up to 5 days.
Want More Peach Recipes?
Frequently Asked Questions.
How do you make cheesecake vegan?
Luckily, there are plenty of great vegan cream cheeses on the market that make excellent vegan cheesecakes!
Can I use frozen or canned peaches for this vegan peaches & cream cheesecake recipe?
Technically, yes. If you use canned peaches, you’ll definitely need to drain the excess peach juices before making the peach filling. However, you will have a much harder time obtaining the gorgeous peach slices that you’ll use to decorate the top of the cheesecake. Thus, while either frozen or canned peaches can be used, for the best results, try and find some good fresh peaches!
Can I make this peaches & cream cheesecake in advance?
Yes! In fact, because this peaches & cream cheesecake recipe requires at least 4 hours to set, it’s the perfect recipe to make in advance!
Recipe Card.
6-Ingredient No-Bake Easy Peaches & Cream Cheesecake.
Ingredients
- 2 medium peaches (sliced into 1/8-inch thick slices)
- 1/2 cup peach preserves
- 8 ounces vegan cream cheese
- 8 ounces vegan whipped cream
- 1/4 cup powdered sugar
- 1 vegan graham cracker crust
Instructions
- Slice your peaches into 1/8-inch thick slices and place them in a bowl.
- To a small bowl, add 1/4 cup of peach jam together with 1/4 cup of water. Place it in the microwave on high for about 30 seconds. Whisk until well-combined. Pour half the mixture into the bowl with the peaches and toss until peaches are evenly coated. Set them aside.
- Make the cream cheese filling by mixing together your cream cheese, 1/4 cup peach preserves, vegan whipped cream, and powdered sugar. Pour the mixture into your graham cracker crust.
- Arrange the peach slices over the top of your cream cheese filling, starting at the outer edge and working your way into the center. Brush the remaining peach glaze over the top.
- Cover your cheesecake and place it in the refrigerator for at least 4 hours or overnight, to allow the cream cheese filling to set.
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Comments & Questions.
August 19, 2024
Join The Discussion
August 19, 2024
If you want a confidence boost, make this! I am impressed how a few ingredients can look so elegant and decadent! I plan to make a strawberry version because the filling is versatile. Great recipe. I need more like this so I can get excited about cooking and “baking”. I highly enjoyed making this.
Violet, this comment made me SO SO HAPPY. With the strawberries–make sure you do the trick with the jam and coat them very generously. Strawberries tend to oxidize very quickly or dry out in the fridge. Keep them looking shiny with the jam trick!
This recipe will be my go-to from now on! Desserts are not my forte at all, but this was such a huge success and major crowd pleaser, even for picky eaters. I used violife cream cheese and cocowhip. Added a little bit of vanilla extract into the cream part.
YAY!! Before you know it, though, Ana, I think baking will beCOME your forte!! I mean… YOU were the one who decided to add the vanilla extra, amiright…??? I’ll make sure to keep posting really easy recipes in the meantime!!
I made these with non-vegan ingredients (dairy cream cheese, dairy whipped cream) and let me tell you, INCREDIBLE! I tripled the recipe and made three pies. One to keep, two to give away. Everyone who has tasted it has said they’re out of this world. Not too sweet, perfectly creamy. I added a little cinnamon and vanilla extract to give it a “hello fall!” flavor and it worked out great.
HAHAHAHA I love that you tripled this recipe!!! And the fall idea is BRILLIANT!
What brand of vegan cream cheese and vegan whipped cream did you use?
Hi! You can find this in the key ingredients section.
Hi! Can I use regular cream cheese instead?
That’s what I used. It tastes great. The cream cheese jam mixture isn’t solid like a cheesecake after 4 hours in the fridge, but it tastes good with a homemade graham crust.
Thanks Ellen! Yes, it’s meant to be a bit softer than your typical NY style cheesecake. That was actually one of the reasons I liked it so much growing up. Glad it tasted good!