I am so excited to share this recipe with you all! This is by far one of my favorite VEGAN desserts to make, and you can't even tell it's vegan! I have always been a huge fan of cheesecake and peach cobbler separately, so being able to bring them together has been a complete game changer. Please follow and tag me on Instagram and let me know what you think after making it for yourself @thebigvproject
Now to the good stuff....
*Make sure to use a 9" Spring Form Pan!
*There are 4 major parts to this recipe. Heads up, this will be a little time-consuming, but trust me, it's worth it!
INGREDIENTS:
(Crust)
- 1 package vegan cinnamon graham crackers
- 3 tbsp vegan butter (melted)
(Crust Topping)
- 1 cup flour
- 1 tsp baking powder
- Dash Pink Himalayan Salt
- 1/2 cup brown sugar
- 3-4 tbsp water
- 5-6 tbsp vegan butter (melted)
(Filling)
- 32 oz plain vegan cream cheese
- 1/4 cup vegan heavy cream
- 1 tbsp flour
- 3/4 cup coconut/cane sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 4 vegan eggs (Bob's Red Mill)
(Peach Topping)
- 16 oz frozen peaches
- 1 tbsp vegan butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 cup water (if needed)
DIRECTIONS:
1. To prepare crust, use a food processor to pulse graham crackers until finely chopped. Add crumbs to bottom of cheesecake pan, then pour in melted vegan butter and use hands to mix together. Use something round and flat to press crust firmly into the bottom of the pan, then set aside in your freezer.
2. Pre-heat oven to 350 F.
3. To prepare filling, first make your 4 vegan eggs and set aside. Use a food processor to blend together the vegan cream cheese, vegan heavy cream, flour, sugar, vanilla extract, lemon juice, and vegan eggs. Next pour on top of your crust.
4. Bake cheesecake in oven for 40-45 minutes or until it starts to brown on top. When done, allow to cool for an additional 40 minutes before adding toppings.
5. While cheesecake is baking, prepare crust topping. Use a mixing bowl and add flour, salt, baking powder, and brown sugar. Make sure the dry ingredients are evenly mixed, then add water and melted vegan butter.
6. Line a pan with parchment paper, then spread dough in a circle a little smaller than the size of the cheesecake. Use a spoon to make an indent in the middle so the crust topping can hold the peaches later. Bake in oven for about 30-35 minutes on 350F or until golden brown, then set aside.
7. To prepare peach topping, use a medium-sized saucepan and add in the frozen peaches, brown sugar, vanilla extract, cinnamon, nutmeg, ground ginger, vegan butter, and water. Stir often and cook until the peaches are tender and a syrup-like texture forms.
8. Once the cheesecake has fully cooled and settled and the crust topping has cooled, gently place crust topping on top of cheesecake layer. Next, use a spoon to place the peaches on top (mainly in the middle) of the cheesecake. Refrigerate for about 3 hours before serving.
I really hope you enjoy this recipe as much as I did! For more recipes like this, you can pre-order my new vegan cookbook. Just scroll back up to the top of the home page.
And don't forget to shop for your vegan-inspired apparel
