No Bake Peach Cheesecake
If you have a lot of peaches laying around, then you definitely should make this INCREDIBLY DELICIOUS no bake peach cheesecake. It has a grain and refined sugar-free cookie crust, a creamy dairy free cheesecake filling, and a peach compote that adds so much flavor! This is seriously the best cheesecake I’ve ever made I swear! So proud of this recipe, and I hope you will love it as much as I do. It’s the perfect summer dessert to share with friends and family.
Why you will love this no bake peach cheesecake
- It’s a nice summer dessert to make when you don’t feel like turning on your oven
- It’s and gluten free and dairy free which makes it allergy friendly
- It has a delicious compote made from real peaches
- The cookie crust really makes this cheesecake fabulous
- It has the most creamy filling, and you wouldn’t know it was dairy free
- It is a fantastic dessert to bring to a family gathering or friends get together
What you will need
Peaches – This fruit is one of my favorites to enjoy during the summer because it has such a delicious juicy texture and flavor! Peaches are also a great source of fiber and antioxidants so don’t be afraid to add them to your diet. I use yellow peaches in this recipe!
Raw Cashews – Soaking raw cashews in hot water then blending them makes them very creamy and they are perfect for a dairy free cheesecake.
Dairy Free Cream Cheese – My favorite brand is to use is Kite Hill.
Maple Syrup – This is what we will use to sweeten the peach compote. You can also substitute with honey instead.
Coconut Cream – Make sure to get the full fat coconut cream from the can!
Coconut Oil – Adding a little coconut oil to the cheesecake filling will help it stay more solidified when chilled.
Vanilla Extract – You can never go wrong with adding a little vanilla to your desserts!
Powdered Monk Fruit – I like to use this to sweeten the cheesecake filling, but you can substitute with maple syrup or honey instead.
Lemon Juice – This gives the cheesecake that slightly tangy note of flavor.
Gluten/Grain Free Cookies – My favorite cookies to use are the toasted pecan cookies by Simple Mills.
How to make the no bake peach cheesecake
First make the peach compote by blending 6 medium peaches(pitted and sliced). Add the peaches along with the maple syrup to a small sauce pan over medium heat. Bring to a bubble, then let simmer for about 20-25 minutes to thicken while stirring every couple minutes. When done, set aside to cool completely.
Make the cookie crust by adding the cookies into a food processor. Process until a crumb consistency forms. Pour into a bowl and mix with 2 tbsp melted coconut oil. In a cheesecake spring pan or mold, press the cookie crumb down evenly to make the crust.
Next make the cheesecake filling by adding the cashews, coconut cream, and remaining melted coconut oil into a blender. Blend on high for a couple minutes until smooth. Add in the cream cheese, lemon juice, vanilla extract, and powdered monk fruit, then blend until smooth and creamy.
Then, layer the cheesecake mixture with 2/3 of the peach compote and then place in the freezer for at least 2 hours to set. Take the cheesecake out of the freezer and out of the mold. Spread out the remaining peach compote on top of the cheesecake.
Cut and slice the remaining 2 peaches and place them on top of the cheesecake in a pretty pattern. Enjoy! Store on the fridge for up to a week or in the freezer for a couple of months.
Other recipes you will enjoy
Gut Friendly Ginger Peach Mocktail
Peach Whipped Honey Ricotta Flatbread
No Bake Peach Cheesecake
Equipment
- 1 blender/food processor
- 1 cheesecake pan
Ingredients
- 8 yellow peaches
- 1 1/2 cups raw cashews
- 8 oz dairy free cream cheese(room temp)
- 1/3 cup coconut cream(from the can with no liquid)
- 1/2 cup powdered monk fruit
- 4 tbsp melted coconut oil
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2/3 cup maple syrup
- 2 cups grain free cookies
Instructions
- Make the peach compote by blending 6 medium peaches. Add the peaches along with the maple syrup to a small sauce pan over medium heat. Bring to a bubble, then let simmer for about 20-25 minutes to thicken while stirring every couple minutes. When done, set aside to cool completely.
- In a food processor, add the cookies and process until a crumb consistency forms. Pour into a bowl and mix with 2 tbsp melted coconut oil.
- In a cheesecake spring pan or mold, press the cookie crumb down evenly to make the crust.
- In a blender, add the cashews, coconut cream, and remaining melted coconut oil. Blend on high for a couple minutes until smooth.
- Add in the cream cheese, lemon juice, vanilla extract, and powdered monk fruit, then blend until smooth and creamy.
- Layer the cheesecake mixture with 2/3 of the peach compote and then place in the freezer for at least 2 hours.
- Take the cheesecake out of the freezer and out of the mold. Spread out the remaining peach compote on top of the cheesecake.
- Cut and slice the remaining 2 peaches and place them on top of the cheesecake in a pretty pattern. Enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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