No Bake Vegan Peach Cheesecake Bars

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!

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!

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.

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.

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.

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.

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

RECIPE

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

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Prep Time 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings 16 bars

Ingredients

  

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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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