Gourmet vegan peach and apricot cheesecake with almond crust: a refreshing summer dessert

Gourmet vegan peach and apricot cheesecake with almond crust: a refreshing summer dessert

This vegan cheesecake features a delicious combination of peach and apricot flavors, layered on a crisp almond-apricot crust and topped with fresh peach slices simmered in a lightly spiced syrup. The cheesecake filling is creamy and light, mixing vegan cream cheese with Greek yogurt and subtle notes of vanilla and cinnamon. It's a perfect dessert that not only tastes wonderful, but also looks beautiful, making it a centerpiece for any occasion.


Why you'll love it:

The unique crust made with blanched almonds and dried apricots provides a delicious contrast to the smooth, creamy filling, while the peach filling adds a juicy and flavorful finish. This cheesecake is not only appealing for its taste but also for its healthy ingredients, making it a healthier alternative to traditional cheesecakes. It's dairy-free, full of natural fruit, and perfect for those following a vegan lifestyle or anyone who loves a refreshing, fruit-rich dessert.

Perfect occasion:

This peach and apricot cheesecake is ideal for summer picnics, garden parties, or any festive occasion that calls for a special dessert. It's also ideal for holiday parties or as a sophisticated treat at brunch. The bright colors and fresh flavors make it particularly suitable for outdoor dining.

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Decorating Tips:

For a beautiful presentation, arrange the cooked peach slices in a concentric circle or floral pattern on the cheesecake. You can sprinkle the top with some toasted almond flakes or crushed dried apricots for added texture. Edible flowers or a dusting of powdered sugar can also enhance the visual appeal, making the cheesecake even more appealing.


  • Crust:
    • 150 grams of blanched almonds or cashews
    • 100 grams of dried apricots
    • ¼ teaspoon sea salt
  • Filling:
    • 150 grams of soaked cashew nuts
    • 150 grams of vegan cream cheese
    • 80 grams of vegan Greek yogurt
    • 30 grams of coconut oil
    • 80 grams of peach or apricot jam
    • 1 tablespoon of lemon juice
    • 1 teaspoon vanilla bean paste
    • 1 tablespoon brown sugar
    • ¼ teaspoon ground cinnamon
  • Trim:
    • 400 grams of fresh peaches, sliced
    • 2 tablespoons of brown sugar
    • 1 tablespoon cornstarch or ground arrowroot
    • 1 tablespoon of lemon juice
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon vanilla bean paste


  1. Preparing the crust:
    • Process almonds, dried apricots and salt until sticky. Press into a lined 9″ loaf pan and refrigerate.
  2. Filling:
    • Mix soaked cashews, cream cheese, yogurt, coconut oil, preserves, lemon juice, vanilla paste, sugar and cinnamon until smooth. Pour over crust and refrigerate overnight.
  3. Peach filling:
    • Mix the peach slices with the sugar, cornstarch, lemon juice, vanilla and cinnamon. Let macerate for 20 minutes, then cook until the peaches are tender but firm. Let cool to room temperature.
  4. Final assembly:
    • Spread the peach filling evenly over the set filling. Refrigerate for at least 30 minutes.
  5. Service and storage:
    • Slice with a hot, wet knife. Store in the refrigerator for up to 3 days or freeze for up to a month. Thaw in the refrigerator overnight before serving.

Enjoy this luxurious vegan peach and apricot cheesecake, where every bite is filled with summery sweetness and a touch of spice!

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