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    Home » Brownies & Bars » No Bake Vegan Peach Cheesecake Bars

    No Bake Vegan Peach Cheesecake Bars

    Published: Aug 25, 2020 · Modified: Jan 22, 2023 by Natalia · This post may contain affiliate links .

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    These No Bake Vegan Peach Cheesecake Bars are rich, creamy and made with just wholesome ingredients. A three-layer dessert made up of a crunchy crust, a sweet-tangy peach cheesecake and delicious homemade peach jam!

    Close up of a bitten bar of the No Bake Vegan Peach Cheesecake

    Do you have a favorite summer dessert recipe? I mean, the one you keep making over and over because it’s either that or an ice cream when it’s too hot to turn on the oven? I do! It’s a creamy, healthy and delicious vegan cheesecake that requires no oven and has no complicated steps.

    It is also dairy-free, gluten free and nut-free. If you like no bake recipes, don’t miss my Vegan Banoffee Pie, you’ll love it!

    Close up of the easy Cheesecake bars placed on a vintage round rack

    Ingredients

    These healthy no bake cheesecake bars come together in no time and with just some basic ingredients:

    • Graham cracker crumbs. Those are my favorites when making a crust for a cheesecake, but Biscoff or digestive cookies work great here too, I’ve used the three of them for crusts.
    • Toasted oats. You can make your own toasted oats or use granola instead. Toasting the oats will only take you 10 minutes.
    • Brown sugar. You can also use cane sugar or coconut sugar. 
    • Vegan butter. The butter needs to be melted. You can also use melted coconut oil.
    • Vegan cream cheese. I use Aldi’s, Tofutti’s or Violife vegan cream cheese.
    • Powdered sugar. Since this is a no bake recipe, I prefer to use powdered sugar, it melts easily and mixes quicker with the cream cheese
    • Coconut cream. If you cannot find coconut cream, you can use 1 can of full fat coconut milk. I don’t recommend using light coconut milk though.
    • Agar powder or flakes. A plant-based gelatin derived from seaweed, used here to get a firmer cheesecake texture.
    • Peach flavor. Totally optional, but I like to pair the topping flavor, here peach jam, with the cheesecake flavor.
    • Vanilla Extract. Optional too. I add it for the fabulous taste it adds to the cake.
    • Peaches. Or peach jam for the quick version of the recipe. If you feel like making your own peach jam, choose fully ripe peaches. They’re sweeter and the flesh is softer.

    Over head shot of the Cheesecake sliced into 9 bars and placed next to the jam jar

    How to make no bake vegan peach cheesecake bars

    Quick version (using store-bought toasted oats and peach jam)

    For the made-from-scratch version, with detailed steps on how to toast the oats and make your own peach jam, check the recipe card below.

    1. Line an 8×8 inch square pan with parchment paper. In the bowl of a food processor, combine graham cracker crumbs, toasted oats (or granola or more graham cracker crumbs), sugar and butter. Pulse until well combined. Press the mixture into the bottom of the pan. To get a flat crust, press with the bottom of a glass until the crust is compact and evenly spread. Refrigerate.
    2. Now, make the filling. Start by mixing the cream cheese, powdered sugar, coconut cream, lemon juice, vanilla extract and peach flavor (optional) with a hand or stand mixer. Meanwhile, dissolve the agar powder in water and bring to boil. Let cool a bit, pour into the cheesecake and mix everything well.
    3. Spread the filling into the crust. Drop dollops of peach jam on top and create swirls with a knife. Cover with plastic wrap or aluminium foil and refrigerate, ideally, overnight.

    High angle shot of Healthy Peach Cheesecake Bars topped with peach jam

    How to make easy homemade peach jam

    Wash, pit, peel and chop the peaches. In a saucepan over medium heat, combine the chopped peaches, sugar, ground ginger and vanilla extract. Bring to boil, while stirring often.

    Reduce the heat and continue cooking for about 10 minutes or until sauce is thick. Taste and adjust sugar if needed. Let it cool and smash roughly.

    Close up of the Peach Cheesecake bars sliced and stacked

    How to store cheesecake bars

    MAKE AHEAD: If you make these no bake vegan cheesecake bars ahead of time, store it in the fridge. Just make sure you wrap it tightly with plastic wrap or aluminium foil, otherwise it gets dry.

    LEFTOVERS: Leftovers keep in the fridge for up to a week, wrapped or stored in an airtight container.

    FREEZING: You can freeze the bars once they have set. Double wrap the whole pan and freeze it for up to 3 months. Thaw in the fridge, then slice and serve.

     Eye-level shot of the Vegan Cheesecake stack with the peach jam jar behind

    Different pan sizes you can use:

    8×8 inch square pan (the one I used here)

    9 inch round pan

    9×13 inch pan to DOUBLE the recipe

    Over head shot of the Raw Cheesecake placed on a rack lined with parchment paper.

    RECIPE

    Close up of the Raw Vegan Cheesecake bars stacked and topped with peach jam.

    No Bake Vegan Peach Cheesecake Bars

    NATALIA @ SIMPLE GREEN RECIPES
    These No Bake Vegan Peach Cheesecake are rich, creamy and made with just wholesome ingredients. A three-layer dessert made up of a crunchy crust, a sweet-tangy peach cheesecake and delicious homemade peach jam!
    5 from 38 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 3 hrs 15 mins
    Servings 16 bars

    Ingredients
      

    For the Crust:

    • 2 cups graham cracker crumbs
    • ⅓ cup toasted oats or granola or more graham cracker crumbs
    • 3 tablespoons brown sugar
    • ½ cup vegan butter melted but not hot

    For the Filling:

    • 16 ounces vegan cream cheese room temperature
    • 1 can coconut cream 13.66 oz or 400 ml, room temperature
    • ⅔ cup powdered sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • ½ dropper peach flavor optional
    • 1 teaspoon agar powder

    For the Peach Jam:

    • 3 medium peaches pitted and chopped
    • ¼ cup brown sugar or sugar cane or coconut sugar
    • ¼ teaspoon cinnamon
    • ¼ teaspoon ground ginger

    Instructions
     

    • Toast the oats. You can skip this step if you’re using store-bought toasted oats, granola or just more graham cracker crumbs. Heat a skillet, add a bit of vegan butter or coconut oil, place the oats, stir so they toast evenly and, when they are golden brown, remove from the heat. 
    • Or toast them in the oven and make a double batch. Preheat oven to 350ºF/ 175ºC, line a baking sheet with parchment paper, mix oats with coconut oil or butter and spread them onto the baking sheet. Bake for 10 minutes or until golden brown. Let them cool before using.
    • Make the peach jam. You can skip this step if you’re using store-bought peach jam. Wash, pit, peel and slice up the peaches. In a medium saucepan over medium heat, place the sliced peaches, sugar, ground ginger and vanilla extract. Using a wooden spoon, stir frequently until it starts to boil. Reduce the heat and cook for about 10 minutes or until sauce has thickened and the peaches are soft. Taste and adjust sugar if needed. Let it cool and smash roughly.
    • Line an 8x8 inch square pan with parchment paper and set aside.
    • Make the crust. Melt the butter. Place the graham crackers, toasted oats and sugar in a food processor and process until you get fine crumbs. Add the vegan butter and keep processing until well combined. 
    • Pour the mixture into the pan and press into the bottom of the pan with your fingers. To get a flat crust, press the crumbs down using a flat bottomed glass until the crust is compact and evenly spread. Freeze as you prepare the filling.
    • Make the filling. In the bowl of a stand mixer, place the cream cheese, powdered sugar, coconut cream, lemon juice, vanilla extract and peach flavor. Mix on low speed with the paddle attachment until smooth. Don’t over mix.
    • In a small saucepan, dissolve the agar powder in 2 tablespoons of water. Bring water to boil. Simmer for 1 minute, remove from heat and let it cool a bit. Add to the cream cheese mixture and keep mixing until fully combined.  
    • Spread the filling into the crust. Drop dollops of peach jam on top and create swirls with a knife. Cover with plastic wrap or aluminium foil and refrigerate, ideally, overnight. 
    • Use a thin knife to loosen the chilled cheesecake from the parchment paper. When ready to serve, slice into 16 squares using a clean sharp knife. 
    • Enjoy!

    Notes

    Peach flavour: I used LorAnn Oils. That’s optional, the cheesecake it’s delicious on its own. 
    Make ahead: These cheesecake sets in a few hours thanks to the agar powder, but, I usually make it the day before and let it set overnight.
    It can also be made 1-2 days in advance and stored in the fridge. Just make sure wrap it tightly with plastic wrap to prevent so that it doesn’t dry out.
    Leftovers: Leftovers keep in the fridge for up to a week, well wrapped to prevent it from drying. Using an airtight container 
    Freezing: You can freeze the cheesecake once it has set. Double wrap the whole pan and keep in the freezer for up to 3 months. Thaw in the fridge, then slice and serve.
    Course Brownies & Bars
    Diet Vegan
    Tried this recipe?Let us know how it was!

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    If you liked this recipe don’t forget to Pin and share with your friends!

    Close up of the Raw Vegan Cheesecake bars stacked and topped with peach jam.

    Did you make this recipe? Tag @simplegreenrecipes on Instagram


    More cheesecake recipes from favorite blogs

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    Reader Interactions

    Comments

    1. Jen

      January 27, 2022 at 12:43 am

      Hi there – can you tell me what size can the coconut cream is? My supermarket has multiple sizes. Thanks.

      Reply
      • Natalia

        January 27, 2022 at 4:01 pm

        Hi Jen! I always use a 13.66 oz coconut cream can (around 400 ml). Thanks for asking, I have just added this information to the recipe. Hope you like the bars. Have a great day!

        Reply
    2. Natalie

      October 18, 2021 at 5:09 am

      5 stars
      That was delicious! Buttery, perfectly sweet, and super easy to make. My family loved it. I will make it again, for sure. Thanks!

      Reply
    3. Ramona

      October 17, 2021 at 4:13 pm

      5 stars
      I absolutely love peach as well as cheesecake and this recipe is really tempting me! Thank you for sharing this recipe I cant wait to try this out, it looks super delicious!

      Reply
    4. Leslie

      October 17, 2021 at 11:28 am

      5 stars
      No bake cheesecake is definitely the way to go! I love that this is vegan as well. Love the flavors, love everything!!

      Reply
    5. Jacqueline Debono

      October 16, 2021 at 2:03 pm

      5 stars
      I love no bake cheesecakes and am always looking for new recipes to try. This looks really good. Love the addition of homemade peach jam and the fact that it’s vegan. Perfect recipe to use when we have vegan guests.

      Reply
    6. Stine Mari

      October 16, 2021 at 2:45 am

      5 stars
      The cheesecake is so soft and fluffy and pairs beautifully with a graham cracker base and the deliciously sweet peaches – yum!

      Reply
    7. Ali Hanson

      October 12, 2021 at 9:50 am

      5 stars
      I always need vegan ideas to make sure there is something for everyone at the holidays. Thank you for this one, it looks delicious!

      Reply
    8. Jere Cassidy

      October 12, 2021 at 12:40 am

      5 stars
      I can see why you would make this recipe over and over it just looks so delicious, and easy to make. Adding this to my must make recipes.

      Reply
    9. Natalie

      September 28, 2021 at 9:49 am

      5 stars
      Oh my Gosh, these cheesecake bars look amazing. Perfect dessert for weekends. I’m making this for sure. Can’t wait.

      Reply
    10. Maiko

      September 28, 2021 at 5:52 am

      5 stars
      Woooow these peach cheesecake bars look super delicious!! I’m a big fan of peaches, I need to run to the supermarket before it runs out of them and make this recipe asap! Such a lovely vegan recipe idea!

      Reply
    11. Michelle

      September 28, 2021 at 4:02 am

      5 stars
      This no-bake vegan cheesecake tastes amazing with the peach jam topping! It’s hard to stop at one piece. They are delicious! Thanks so much for sharing!

      Reply
    12. Emily

      September 27, 2021 at 2:50 pm

      5 stars
      We loved the flavors and textures of this luscious no-bake vegan peach cheesecake! It went quickly at the potluck and nobody could believe it was vegan!

      Reply
    13. Chantry

      September 27, 2021 at 1:47 pm

      The peach jam with this is incredible! Such a delicious recipe!

      Reply
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    About Natalia from Simple Green Recipes

    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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