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!