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. Click here to watch the video recipe.


  • 20g Plain or digestive biscuits, crushed (usually vegan but double check)
  • 8g Vegan butter, melted
  • 120g Tofutti brand cream cheese
  • 30g Icing sugar, sifted
  • 5g Vanilla (1/2 tsp)
  • 4g Lemon juice (~1 tsp)
  • 1 Small peach, sweet but firm
  • 100g Water
  • 10g Sugar (1 1/2 tsp)
  • 1/8 tsp Agar


  • 2x Round 60mm ring molds (or glasses to serve in)
  • Small pot (with a spout if possible)
  • Tea strainer


  1. Combine the crushed biscuits with the melted vegan butter, divide into the lined molds (or glasses) and press into the base firmly. Set aside.
  2. Mix together the vegan cream cheese, icing sugar, vanilla, and lemon juice.
  3. Halve the peach, take one half and slice 10 half-crescent pieces, as evenly and thinly as you can.
  4. Peel the other half of the peach and dice into small pieces. Save everything.
  5. 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.
  6. Scoop about 2-3 teaspoons of cheesecake filling onto the base, followed by some freshly diced peach, and topped with the remaining filling.
  7. Smooth the top as best you can and let it chill in the fridge.
  8. 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.
  9. 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.
  10. Add the agar to the pot and mix well. Bring to a gentle boil to activate.
  11. Using a strainer, pour the jelly mixture into the molds (or glasses).
  12. Freeze for about 1 hours and 30 minutes.
  13. 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.
  14. Best served immediately.

(Makes 2 single serves)

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Guest Blogger Cheer Seeds

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

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