Peach Cheesecake
A no bake, no blend recipe that doesn’t require cashews or other nuts, and has no coconutty taste. It's a vegan cheesecake that tastes like cheesecake! Also, the jelly layer is coloured and flavoured naturally with real peach, so artificial food colourings and such are not needed at all.
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Serves 2 | Prep time: 20 mins + chilling time | Cooking time: 8 mins
INGREDIENTS
- 20g/0.7oz Plain or digestive biscuits, crushed (usually vegan but double check)
- 8g/0.3oz Vegan butter, melted
- 120g/4.2oz Tofutti brand cream cheese
- 30g/1oz Icing sugar, sifted
- 5g/0.18oz Vanilla (1/2 tsp)
- 4g/0.14oz Lemon juice (~1 tsp)
- 1 Small peach, sweet but firm
- 100g/3.5oz Water
- 10g/0.35oz Sugar (1 1/2 tsp)
- 1/8 tsp Agar
Equipment
- 2x Round 60mm ring molds (or glasses to serve in)
- Small pot (with a spout if possible)
- Tea strainer
METHOD
- Combine the crushed biscuits with the melted vegan butter, divide into the lined molds (or glasses) and press into the base firmly. Set aside.
- Mix together the vegan cream cheese, icing sugar, vanilla, and lemon juice.
- Halve the peach, take one half and slice 10 half-crescent pieces, as evenly and thinly as you can.
- Peel the other half of the peach and dice into small pieces. Save everything.
- Use the thinly cut peach slices to line the sides of the molds (or glasses), overlapping each other slightly, with the skin edge facing up.
- Scoop about 2-3 teaspoons of cheesecake filling onto the base, followed by some freshly diced peach, and topped with the remaining filling.
- Smooth the top as best you can and let it chill in the fridge.
- To a small pot, add the saved peach skins and any leftover peach flesh followed by the water and sugar. Bring it to a boil and simmer for about 8 minutes on low heat.
- Remove as much of the peach pieces and skins as you can from the pot, pressing them with the back of a spoon to release the juice and flavour as you are doing so.
- Add the agar to the pot and mix well. Bring to a gentle boil to activate.
- Using a strainer, pour the jelly mixture into the molds (or glasses).
- Freeze for about 1 hour and 30 minutes.
- If using glasses serve as is, otherwise to unmold them use a warmed tea towel to wrap the sides of the rings, and then gently place the back of a spoon on the top to push the cheesecake onto a plate while lifting the mold.
- Best served immediately.
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I never really liked to cook before. To me, cooking was a laborious chore in exchange for the pointlessly short enjoyment of eating.
That is until I became a vegan! Only then did I care to create the foods I craved, as I was motivated to do what's right by the animals, and was equally equipped with a newfound enthusiasm to play around with culinary possibilities. See all recipes by Cheer
