Ingredients
Vanilla Crumble
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tbsp vegan butter, melted
Caramelized Peaches
- 5 large peaches (about 800 g), skin on, sliced 1 inch thick
- 1/2 cup (100 g) granulated sugar
- 4 tbsp all-purpose flour
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 1 tbsp vegan butter
Graham Cracker Crust
- 300 g graham crackers
- 1/2 cup (113 g) vegan butter, melted
Cheesecake Batter
- 32 ounces vegan cream cheese
- 1/2 cup (120 mL) vegan heavy cream
- 1 1/4 cups (250 g) granulated sugar
- 2 tbsp instant vanilla pudding mix
- 1 tbsp vanilla extract
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper. This is necessary for baking the crumble topping safely.
- Make the vanilla crumble: In a medium bowl, whisk together the flour, sugar, vanilla extract, and sea salt. Stir in the melted vegan butter until a thick dough forms. Drop clumps of this mixture onto the baking sheet, bake for 10 minutes, then allow to cool. Once cooled, crumble the baked pieces into smaller crumbs.
- Caramelize the peaches: Thinly slice the peaches and toss with sugar, flour, vanilla extract, and sea salt in a large bowl. Heat vegan butter in a large skillet over medium-high heat. Add the peach mixture and sauté for 2–3 minutes. Reduce heat to low, cover, and cook for 5–7 minutes until peaches are fork-tender and caramelized. Remove from heat and cool.
- Make the graham cracker crust: Pulse the graham crackers in a food processor until fine crumbs form. Add melted vegan butter and pulse again until crumbs are moist. Press this crumb mixture evenly onto the bottom and up the sides of a springform pan. Freeze while preparing the cheesecake batter.
- Make the cheesecake batter: Using a stand mixer or hand mixer, beat together vegan cream cheese, vegan heavy cream, sugar, instant vanilla pudding mix, and vanilla extract on high speed until light, fluffy, and smooth. Scrape the bowl as needed to ensure even mixing.
- Assemble the cheesecake: Remove the crust from the freezer and spread half of the cheesecake batter evenly in the pan. Layer the caramelized peaches on top, then sprinkle half of the crumble over the peaches. Spread the remaining batter on top, smooth the surface, then top with the remaining peaches and crumble.
- Chill: Cover the assembled cheesecake completely and refrigerate overnight to set properly.
- Serve: Remove the cheesecake from the fridge. Run a butter knife around the pan edges to loosen it, then remove the springform pan walls. Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- The vanilla crumble must be baked to ensure the flour is cooked and safe to eat.
- Use ripe but firm peaches for the best caramelization and texture.
- The cheesecake requires overnight chilling to firm up properly since it’s a no-bake filling.
- Instant vanilla pudding mix helps thicken and stabilize the vegan cheesecake batter.
- Keep the cheesecake covered while chilling to prevent it from absorbing fridge odors.
- For the best texture, bring the cheesecake to room temperature for 10–15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (crumble) + 10 minutes (caramelizing peaches)
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
