Easy Vegan Cheesecake Peach & White Chocolate -Gluten Free

Easy Vegan Cheesecake Peach & White Chocolate perfect for Spring and Summer. Video Recipe and Details. No bake is needed. Vegan, Gluten Free and Raw Dessert.

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Easy Vegan Cheesecake Peach & White Chocolate -Gluten Free

If you are looking for a delicious and fresh dessert that does not require the oven don't look and further. This is our Easy Vegan Cheesecake Peach and White Chocolate. Choose the most mature peaches and use them in your dessert.

  • 150 gr Pecans or Walnuts
  • 150 gr Dates
  • 100 gr Vegan White Chocolate
  • 3 gr Fine Salt
All the ingredients are for 8 Portions - 21 cm / 8 inch Cake Ring

To Garnish

  • Thin slices of peach
  • Chopped or grated White Chocolate
  • Some leaves of Mint
  • 400 gr Peaches
  • 200 gr Cashew
  • 70 gr Agave Syrup*
  • 100 gr White Chocolate
  • ½ tsp Xanthan Gum
  • ½ tsp Lemon Juice
  • Pinch of Sal

Cheesecake Base

Cheesecake Base Preparation

To prepare the Easy Vegan Cheesecake Peach White Chocolate you need to start preparing its base.

Add the pecans, the dates and salt to a food processor.

Start processing using the “PULSE” function of your food processor. You need to start with a couple of seconds pulses. In this way the pecans will not release their fat. If you don’t have the “PULSE” button in your food processor, simply turn the food processor on and off to simulate the function, processing the pecans and dates in intervals.

This is of critical importance to have the perfect base consistency, if you over process the dates and the pecans you will have a gummy consistency difficult to cut and chewy to eat.

After processing the dates and the pecans pulsing few times, you will have some big crumbs.

Add chopped white chocolate to the mixture and keep processing pulsing few more times. Keep processing in short pulses and pay attention to stop once you gain a smaller grainy texture with some bigger pieces in it.

The Mixture should stick together if pressed, but easily crumble apart if you pass it through your finger tips. Switch off the food processor and prepare a baking pan lining the bottom with parchment paper.

For this recipe we are using a baking pan of 21cm / 8 inch that will make a cheesecake of 8 portions.

Add the mixture for the base to the baking pan. Spread it evenly over the baking pan.

Using the back of a spoon press down on the cheesecake base, stop once you have a uniform base that stick together.

Leave the base aside in the fridge while you prepare the vegan cheesecake filling.


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Start by adding the peaches to your food processor.

Add the cashews and Agave syrup. When adding the Agave syrup to the mixture make sure you try  the peaches first. If you have really sweet and ripe peaches you can cut down the agave syrup sometimes as much as to the half (35gr).

In preparing the Vegan Cheesecake don’t soak the cashew before adding to the peaches.

Blend until creamy, you will still have some small grains from the cashews.  Scrape the sides as needed.

Add salt and lemon juice and keep blending. Once you have a smother texture, but still with some grainy cashews leave the mixture aside in the fridge for 3 hours, covered with cling film.

After three hours you can proceed preparing the cheesecake filling.

Take the cheesecake filling out of the fridge and blend it again, it should now be smoother. While you do this follow the next step.

We need now to melt the chopped white chocolate.

If you want to keep your cake raw the only wat to do this is using a dehydrator.

Otherwise you can use a microwave oven, and pay close attention to don’t burn the chocolate. Using the microwave melt the chocolate in intervals, stirring until smooth.

Our favourite method is melting chocolate using a double boiler. To prepare a double boiler simply put a heavy saucepan on the heat. fill with some water. Add on top a bowl that is big enough to sit on the saucepan, without touching the water.

The water in the heavy saucepan need to slowly simmer without boiling.

Add the chopped white chocolate to the bowl.

The vapour and heat from the water will slowly melt the white chocolate. In this way is practically impossible to burn the chocolate.

Once the chocolate start melting stir with a spoon or a spatula until smooth.

Remove the chocolate from the double boiler and add it to the cheesecake filling mixture in the food processor.

Blend until smooth, scrape the sides as needed and add the Xanthan gum.

Once you are happy with your creamy and smooth filling pour it on the cheesecake base.

Using a spoon or a spatula spread evenly the filling.

Leave the cheesecake in the fridge for a minimum of six hours, preferably overnight, to set.

Cheesecake Decoration

How to garnish the Easy Vegan Cheesecake Peach and White chocolate

Cut one peach in thin slices.

In a small glass add 1/3 of lemon juice and 2/3 of agave syrup.  Mix well the two together. 

Brush the liquid on the peach slices, covering with a thin layer both sides. This is to prevent the peach from browning.

Use the peach slices to cover the cheesecake, add some mint to decorate and some chopped or grated white chocolate.

A small tip is to make perfect slices is to leave few minutes the cheesecake in the freezer so the base will be slightly harder.

This dessert is a fresh and nice touch in any spring or summer day, always serve it cold.

Let us know what you think about it. Is there any Dessert you want us to make a video about?

Let us know in the comment.

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