Vegan No Bake Peach Cheesecake Bites

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Summer is my favourite time of the year, for many reasons. If you love summer as much as I do, then you’ll probably agree with why:

• longer days
• the hot weather and being warm (I really dislike feeling cold)
• being able to have my windows open
• the seasonal fruits and berries
• peaches 🙂

Those are just a few of the reasons (there are many more!), out of all the seasons, why summer will always have my heart.

That last one in the list, though? Peaches? They play a big part in my love for summer.

To me, peaches, when in season and at their peak, are perfection. My favourite way to eat them is just as they are.

And I think I’ve found the second best way to eat them and that’s in these vegan no bake peach cheesecake bites.

They look like regular cheesecake, they have a crumbly base, and a creamy, sweet tangy filling, but what’s special about this no bake peach cheesecake recipe is this:

• They have no cashews (yes! Cashew-free vegan cheesecake!)
• It’s vegan cheesecake made with almonds
• They are dairy-free
• They are loaded with fresh, summery peach flavour
• They’re sweet, but tangy at the same time, just like regular cheesecake

Making this recipe is not complicated. The finished cheesecakes are so pretty that it may seem like it’s a complicated recipe, but it really isn’t.

There are two parts, making the base and then the filling. Let’s talk about that filling.

To make the filling, chop your peaches (like in the picture above), gather the other ingredients, measure them out, add them all to your high speed blender, blend, and then pour into the prepared muffin cups. Easy, right?

Is a high speed blender really necessary to make vegan cheesecake?

For this no bake peach cheesecake recipe, YES. It’s 100% necessary.

I can’t comment on vegan cheesecake made with cashews because I have never made one. Almonds are a little harder than cashews, even after being soaked, so in order to get the mixture as smooth as possible, and to avoid damaging your regular blender, a tough, high-speed blender is necessary.

I have a Vitamix, but other high speed blenders, such as Blentec will work just as well.

What is the texture of a vegan almond cheesecake like?

It’s smooth and creamy but because it’s made with almonds, there will always be a very small amount of texture that remains. The mixture is not going to get 100% smooth like a cashew cheesecake, no matter how long you blend, but I don’t mind this at all, as it’s barely noticeable.

Can frozen peaches be used for this recipe?

Yes! If you get a vegan peach cheesecake craving when peaches are not in season, feel free to use frozen peaches. Just be sure to thaw them out before making the recipe, and after they have thawed, chop them as shown in the picture above.

When it comes to garnishing and making your peach cheesecakes pretty, I like to keep it simple and use fresh peach slices, like in the pictures above and below.

And I mentioned this when I shared my recipe for Vegan Lemon Strawberry Cheesecake Bites, I don’t like eating them right out of the freezer, I prefer to have them thaw out almost fully before eating, but you can try the different ways to see which way you prefer.

If you like this Vegan No Bake Peach Cheesecake Bites recipe, then you may also like these:

• Coconut Peach Blueberry Crisp
• Vegan Peach Ginger Crisp
• Easy Refrigerator Pickled Peaches
• Vegan Coconut Peach Ice Cream
• Berry Coconut Breakfast Bowl

Don’t forget to pin this recipe for later and if you make it, please share a picture of them with me on Instagram (I’m @delightfuladv)!

How to Make Vegan No Bake Peach Cheesecake Bites

Print Recipe

Vegan No Bake Peach Cheesecake Bites

Vegan Peach Cheesecake Bites that are creamy, sweet, tangy and full of juicy peach flavour. The also require no baking which makes them the perfect summer dessert to make during peach season!

Prep Time:15 minutes

Freezing Time2 hours

Total Time:2 hours 15 minutes

Author: Gwen

Course: Dessert

Cuisine: Gluten-Free, Vegan

Keyword: almonds, cheesecake, peaches

Calories: 212kcal

Servings: 12

Ingredients:

For the base:

• 1 cup rolled oats
• 1/4 cup raw almonds
• 2 tbsp coconut sugar
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons melted coconut oil

For the cheesecake:

• 1 1/2 cups soaked, raw blanched almonds (1 cup of dry almond will expand to the 1 1/2 cups needed, see notes about almonds below)
• 4 medium fresh peaches cubed (approximately 2 1/2 cups)
• 1/4 cup lemon juice
• 1/4 cup + 2 tablespoons pure maple syrup
• 1/4 cup coconut oil
• 1 1/2 teaspoon vanilla extract
• diced or sliced peaches for garnish (optional)

Instructions

• Add 12 muffin cups to a muffin pan.
  

To make the base:

• Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender.
  
• Blend until the almonds and oats have broken down.
  
• Add the shredded coconut and the coconut oil.
  
• Pulse until everything has combined.
  
• Divide the mixture evenly between the 12 muffin cups and press it down until it is packed down and no loose parts remain. (see picture above)
  
• Place the muffin tin in the freezer for the bases to firm up. Chill for at least 15 minutes.
  

To make the cheesecake:

• Add the almonds, peaches, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender.
  
• Blend until the mixture is smooth and creamy. Depending on how juicy your peaches are, you may need to use your blender's tamper to keep it going.
  
• Remove the chilled bases from the freezer and divide the cheesecake mixture evenly between the 12 muffin cups. Smooth out the tops and place back into the freezer for at least an hour for them to firm up.
  
• Remove from freezer 1/2 hour before serving so they can thaw a bit. Garnish and serve.
  
• Store uneaten cheesecakes in the freezer in an airtight container.

Recipe Notes:

• A high speed blender (such as a Vitamix or Blendtec) MUST be used for the cheesecake part of the recipe. If one is not used, the almonds will not break down properly and you run the risk of overheating/damaging your regular blender.
• 1 cup of dry almonds will expand to be the 1 1/2 cups needed for this recipe, so only soak 1 cup of almonds. The almonds MUST be soaked for at least 24 hours to soften them before blending.
• Blanched almonds come with the skins off to make things a bit easier for you, but if you cannot find them, you can also use almonds with the skins on BUT, be sure to peel the skins after they have been soaked. This step is  a little time consuming, so be sure to factor this into your prep time.
• When pressing the base down into the muffin cups, I like to use a piece of parchment paper to do it since nothing will stick to it, see picture above.
• Frozen peaches may be used if fresh peaches are not available. Be sure to thaw them first and then chop before making the recipe.
• Nutrition info is based on 1 peach cheesecake bite with no garnishes. Nutrition info is is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition Info:

Serving: 1cheesecake | Calories: 212kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 91mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2% | Vitamin C: 7% | Calcium: 3% | Iron: 5%

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