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Peach Crisp Cheesecake Bars

  • Author: Heart of a Baker
  • 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


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!



For the crust and topping:

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


  1. Preheat oven to 325 degrees F. Line an 8×8 or 9×9 pan with parchment paper, lightly grease, and set aside. 
  2. 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. 
  3. Bake for 10-12 minutes, or until crust is lightly firm to the touch. 
  4. 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. 
  5. Pour cheesecake filling into pan over the crust. 
  6. Crumble the remaining crust mixture over the top of the cheesecake, distributing evenly.
  7. Bake for 1 hour, or until the cheesecake does not jiggle when the pan is shaken. 
  8. Allow to cool at room temperature for 30 minutes, then transfer to refrigerator and chill for at least 1-2 hours before serving. 


  • 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