When it comes to desserts, cheesecakes are often a favorite. But they can also be quite the calorie bomb, especially when loaded with cream, eggs, and sugar. However, this No Bake White Chocolate and Peach Cheesecake is here to save the day. Not only is it gluten-free, egg-free, and nut-free, but it can also be made completely vegan, dairy-free, and sugar-free—depending on the type of chocolate you choose for the topping. Even better, it’s cheap to make, full of healthy ingredients, and easy on both your waistline and your budget. Let’s dive into how you can enjoy this treat every night of the week guilt-free.
Why You’ll Love this Recipe:
- It’s Budget-Friendly: Unlike many vegan desserts that can be expensive due to specialty ingredients like cashew cream or tofu, this cheesecake is surprisingly affordable. The components that hold it together are coconut-based, which is a much cheaper alternative to nut-based ingredients.
- It’s Dairy and Egg-Free: This makes it perfect for vegans, those with dairy intolerances, or anyone looking to reduce animal products in their diet. Without eggs or dairy, the cheesecake is also more shelf-stable, meaning it can last longer in the fridge without spoiling.
- Impressive Presentation: If you’re looking for a dessert that will wow your guests, this is it. With three beautiful layers and a gorgeous peach filling, it’s bound to be a crowd-pleaser. The vibrant yellow color of the peaches against the creamy cheesecake filling and white chocolate ganache creates an eye-catching centerpiece for any occasion.
- It’s Delicious: White chocolate and peach is a classic dessert pairing, and it shines in this no-bake cheesecake. The smoothness of the white chocolate ganache, the creaminess of the coconut-peach filling, and the crunch of the coconut biscuit base create a symphony of textures and flavors in each bite. The contrast between the tangy sweetness of the peaches and the rich white chocolate is pure bliss.
Is this No Bake Peach Cheesecake Vegan Friendly?
Yes! This recipe is entirely vegan, with the base and filling being made from plant-based products. The whipped white chocolate ganache topping does contain dairy, but you can easily substitute it with coconut cream to keep the cake 100% vegan. Just be aware that the ganache won’t whip up as much with coconut cream, but it will still taste delicious.
Essential Ingredients in a No Bake Vegan Peach Cheesecake
This no bake vegan peach cheesecake is essentially raw, meaning it doesn’t involve baking, and typically doesn’t include eggs. Instead, it relies on other ingredients to provide structure and richness.
If you’re not following a vegan diet, most no-bake cheesecakes are made with cream cheese, sour cream, or cream. These ingredients contain enough fat to help the cake set without baking. However, vegan cheesecakes can be a little more complex. Often, they are made with tofu, cashew cream, or aquafaba, which can be both expensive and time-consuming to prepare.
This recipe takes a different approach. It’s a budget-friendly version that uses desiccated coconut (turned into butter) and coconut cream. No expensive or hard-to-find ingredients here—just basic pantry items that come together to make a delicious dessert.
Setting a No Bake Vegan Peach cheesecake
The key to a good no-bake cheesecake is giving it enough time to set in the fridge. While some recipes call for freezing the cheesecake to help it firm up, I’ve found that method affects the overall texture, often making the cake less creamy and more icy.
Coconut cream, on the other hand, sets beautifully in the fridge without the need for freezing. All you need to do is pop the cheesecake in the fridge for at least 3 hours, and it will firm up perfectly. I recommend leaving it overnight for the best results, especially if you live in a warmer climate where it may take a little longer to set.
Thickening a No-bake cheesecake
Traditional no-bake cheesecakes rely on the fat content of ingredients like cream, sour cream, and cream cheese to achieve that thick, creamy consistency. Sometimes gelatin is used to give the cheesecake a little extra structure.
However, this recipe doesn’t require any of that. It’s naturally thickened by the desiccated coconut, which, when blended into a butter, sets firm in the fridge. The coconut cream provides that classic cheesecake creaminess without the need for gelatin or other setting agents.
Why has my No-bake cheesecake not set?
One of the most common issues with no-bake cheesecakes is that they don’t set properly. This usually happens when the ratios of ingredients are off—specifically, when there’s too much liquid in the filling.
This No Bake White Chocolate and Peach Cheesecake is quite forgiving, though. Both coconut cream and desiccated coconut are reliable in terms of setting. The only time you might run into trouble is if you add too much liquid, such as watery fruit or excess coconut cream. To avoid this, make sure any fruit you add has been thoroughly reduced and caramelized. This will not only intensify the flavor but also reduce the water content, ensuring the filling sets properly.
If your cheesecake still hasn’t set after several hours, don’t panic. You can pour the filling back into a bowl, add a bit of bloomed gelatin (about 2 tablespoons dissolved in boiling water or lemon juice), and then refrigerate it again. That should help the cake firm up.
fancy no bake cheesecakes? take a look at my other recipes
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Gluten-Free Cheesecakes
While cheesecake fillings are naturally gluten-free, the base often contains gluten because it’s made from graham crackers or biscuits. Luckily, this recipe uses a base made from oats and coconut, making it completely gluten-free.
If you’re worried about cross-contamination or trace amounts of gluten in oats, you can leave them out altogether and just use coconut. The base will still set firmly, though it will be a little harder to cut. But if you’re willing to work around that minor inconvenience, it’s a small price to pay for a delicious, gluten-free cheesecake.
Essential Ingredients in a Vegan Cheesecake
To create a tall, thick, and creamy cheesecake without dairy, coconut is your best friend. Desiccated coconut and coconut cream give this recipe the perfect texture without being grainy or chalky, which can sometimes happen with vegan alternatives.
The combination of these two coconut ingredients creates a cheesecake that’s smooth, luscious, and rich, while still being 100% plant-based.
How to make Caramelised Peaches:
The key to the beautiful flavor in this No Bake White Chocolate and Peach Cheesecake is the caramelized peaches. By using tinned peaches, you keep this dessert incredibly frugal without sacrificing taste.
Simply pour the contents of an 825g can of peaches into a saucepan and simmer over medium heat until the juice reduces and thickens. This step not only intensifies the peach flavor but also reduces the water content, helping to ensure the cheesecake sets properly.
Once the peaches have cooled, mix them into the coconut cream and desiccated coconut filling, and sweeten to taste with Truvia or your preferred sweetener. That’s it—you now have a stunning, budget-friendly, and health-conscious dessert that’s perfect for any occasion!
No Bake Caramelised Peach and White Chocolate Cheesecake
This Low Lactose Cheesecake is creamy and subtly flavoured with Caramelised Peaches. Topped with a optional whipped White Chocolate Ganache, this cake is sure to impress everyone!
Ingredients
- For the Base:
- 200g Desiccated Coconut (or 1/2 cup coconut butter).
- 220g Oats, ground
- 3 tablespoons Truvia
- 1/2 teaspoon Salt
- A Slosh of Vanilla essence
- For the Filling:
- 1x 825g can Peaches in juice, reduced to half (see instructions)
- 500 g coconut, ground in a high-speed blender or electric coffee grinder
- 3x tins coconut cream
- 3 tablespoons sweetener
- Slosh of Vanilla Essence
- For the (optional, non vegan) Whipped Chocolate Ganache Topping:
- 230g White chocolate (sugar-free if possible)
- 1 cup cream
Instructions
First, prepare the peaches:
- Empty the tin of peaches, juice and all, into a pot.
- Simmer over a medium heat until the juice has reduced and thickened. It should turn a lovely golden colour.
- Allow to cool to room temperature (should take a few hours)
Next, prepare the base:
- Grind the Desiccated coconut in a high-speed blender until the coconut is starting to release it's natural oils and looks like the consistency of a paste. This should take 2 minutes or so. It may start to look a bit dry as you transfer it, but as long as it is paste-like initially, then it should be fine.
- Transfer to a mixing bowl
- Mix or Blend all the ingredients for the base, until processed evenly. You can use your hands to rub it into a cohesive mix.
- Press firmly into a lined loose-bottomed 22cm cake tin.
- Place into the fridge to set while you make the filling.
Prepare the Filling:
- First, blend the desiccated coconut until it releases it's natural oils. This should take 2 minutes or so in a high-speed blender.
- Transfer to a mixing bowl and add the coconut cream. After each tin, whisk until smooth before adding the next tin of coconut cream, just to ensure the ground coconut butter is fully incorporated.
- Finally, add the reduced peaches, sweetener and vanilla, and whisk again.
- Pour over the prepared base, and return the cake tin to the fridge to set, minimum 3 hours. Overnight is best.
For the (non vegan) Whipped White Chocolate Ganache topping:
- In a small saucepan, heat the cream until just boiling (do not scald)
- Remove from the heat and add the chopped white chocolate.
- Whisk until the chocolate is fully melted through and there are no lumps.
- Place in the fridge to cool for half an hour.
- Using an electric whisk, beat the chocolate ganache until expanded and fluffy.
- Pile onto the chilled cake and return to the fridge to set.
Notes
- This cake is gluten free, egg-free, nut free and refined sugar free (if you use sugar-free chocolate).
- Because of the whipped White Chocolate ganache, this cake is not 100% vegan.
- To make it fully vegan and dairy free, sub out the cream for coconut cream. If you do this, it will not "whip", but it will still be delicious and top the cake off with a lovely hit of sweetness.
- It is crucial to blend the coconut into a butter, as this is what sets the base into that classic biscuit hardness. If not enough oil is released from the coconut, then the base will be too crumbly and not set.
- The desiccated coconut in the filling is also what allows the cake to set with that Cheesecake Cream Cheese Texture. Do not skimp on the desiccated coconut here, as otherwise your cake will be more like soup!
- The cake does take at least 3 hours to set, or overnight. Have faith - it does look pretty runny at first, but it will harden when completely chilled.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 559Total Fat: 31gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 294mgCarbohydrates: 70gFiber: 9gSugar: 44gProtein: 6g
