The perfect combination of creamy vegan peach cheesecake filling and a crumbly, crispy topping and crust. Peach crisp cheesecake bars are the easiest vegan peach dessert!
I know usually those desserts that combine all different kinds of desserts into one are trendy and weird (cruffin anyone? ok those are actually delicious), but this combination of peach crisp and cheesecake is actually THE BEST.
A creamy vegan cheesecake filling, topped with a crumbly peach crisp topping that doubles as the crust and crispy perfect bits on top? Now that is a dessert mash-up masterpiece!
How to make peach crisp cheesecake bars
Peach crisp cheesecake bars sound complicated, but they’re actually super easy to make!
The peach vegan cheesecake filling is based on cashews and has lots of fresh or frozen peaches. Blending everything together while the crust bakes makes the filling probably the easiest and lightest vegan cheesecake you’ve ever had!
The crust is perfectly crispy and kind of tastes like your favorite sugar cookie, but just a little thicker and substantial to hold up to the peach cheesecake filling. The crust and crisp topping are made of the same mixture, making assembly time quick.
Bake your crust, add the cheesecake layer and some crisp topping, and bake away! The hardest part comes when you have to let the whole thing chill for a few hours, letting the cheesecake set up and create the perfect texture.
What are peach crisp cheesecake bars
They are exactly what they sound like! A combination of vegan peach cheesecake filling and a crisp topping that makes you feel like you’re eating both a slice of cheesecake AND the perfect bowl of peach crisp. Truly, what could be better?!
How to make vegan cheesecake
This vegan cheesecake filling is quick, easy, and SO creamy! Cashews, non-dairy yogurt, cornstarch, lemon juice, sugar, and vanilla are all blended together to make a filling that bakes into a perfectly creamy vegan cheesecake. The filling is then added to the baked crust and topped with more peach crisp topping and baked until it doesn’t jiggle.
The last step and hardest part is chilling and waiting! This ensures the cheesecake solidifies and gets cool before serving. The wait is worth it though!
Can I use frozen peaches?
Yes! In fact, that’s what I used when I made this recipe. Feel free to use fresh or frozen peaches to make the vegan peach cheesecake filling. Using one over the other won’t affect the texture or taste of the cheesecake filling, it just depends on what you have on hand!
Are fresh or frozen peaches better for baking?
It all depends on what you are baking! For something like these peach crisp cheesecake bars you can use either fresh or frozen, but if you’re making a peach crisp, peach pie, or something similar you will probably want to use fresh over frozen.
Using frozen peaches in a pie or crisp will probably work just fine, but can result in the filling being too watery or juicy. I always recommend going with what the recipe has written, as it’s usually been tested with that particular ingredient.
How to store cheesecake bars
After your peach crisp cheesecake bars have been baked and cooled, you can slice and store them in the refrigerator. The cheesecake bars need to be stored chilled to maintain their texture and taste.
Can cheesecake be frozen
Cheesecake can actually be frozen! The texture will change a bit, but you can easily store cheesecake in a sealed container in the freezer for up to 3 months. To thaw, remove from the freezer and thaw in the refrigerator until ready to eat.
Peach Crisp Cheesecake Bars
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: 9 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
The perfect combination of creamy vegan peach cheesecake filling and a crumbly, crispy topping and crust. Peach crisp cheesecake bars are the easiest vegan peach dessert!
Ingredients
For the crust and topping:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup olive oil
- Pinch of salt
For the filling:
- 1 1/2 cup raw cashews (soaked for at least 8 hours if you aren’t using a high powered blender)
- 10 ounces vanilla or plain non-dairy yogurt
- 1 tablespoon vanilla extract
- 3 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 3/4 cup granulated sugar
- 3 cups sliced peaches, fresh or frozen
Instructions
- Preheat oven to 325 degrees F. Line an 8×8 or 9×9 pan with parchment paper, lightly grease, and set aside.
- Make the crust: In a small bowl, whisk together the flour, sugar, vanilla, olive oil, and salt. Press half of the mixture into the botton of then pan.
- Bake for 10-12 minutes, or until crust is lightly firm to the touch.
- To make the cheesecake: Blend together the cashews, yogurt, vanilla, lemon juice, cornstarch, salt, maple syrup, sugar, and peaches. Blend on high until smooth and creamy.
- Pour cheesecake filling into pan over the crust.
- Crumble the remaining crust mixture over the top of the cheesecake, distributing evenly.
- Bake for 1 hour, or until the cheesecake does not jiggle when the pan is shaken.
- Allow to cool at room temperature for 30 minutes, then transfer to refrigerator and chill for at least 1-2 hours before serving.
Notes
- Fresh or frozen peaches can be used! Both work perfectly in this recipe.
- Make sure you’re using raw cashews! Roasted will not work.
Keywords: cheesecake, vegan cheesecake, peach, peach recipe, peach dessert, vegan dessert
Shelly says
Just made this and took it out of the over about an hour ago. I used homemade apricot preserves, because I didn’t have peach. OMG!!
SO GOOD!!!! I’m so glad I found this recipe. Thank you
★★★★★