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The Best Vegan Peach Cobbler Cheesecake

Hey, y'all! I am so glad I get to finally share with you all how to make The Best Vegan Peach Cobbler Cheesecake that you've ever had everrr. It's simple but unique original recipe of mine and combines two of our most loved favorites: peach cobbler and cheesecake. The best part is it's all vegan and it doesn't even taste vegan. I wouldn't lie to y'all. You have to ty try this : ) All made in a blender.

For a visual, scroll down to see the video under the recipe!

A little rundown

This vegan peach cobbler cheesecake is made with a cinnamon graham cracker crust as the base. Most graham crackers are technically not vegan because they are made with honey. Grab a box of Nabisco's grahams (pictured here) to avoid the honey! I made the filling with Miyoko's vegan cream cheese (no soy), sugar, fresh lemon zest, vanilla, a little flour, oatmilk cream and Bob's Red Mill egg replacer. To make 1 egg from this egg replacer, you combine one tablespoon of the egg replacer with 2 tablespoons of water and allow to sit for one minute. This recipe required 4 "eggs".

Once you pack down your crust, you're going to blend together your filling's ingredients, pour it all in your prepared crust and bake at 350! We are going to make our peach cobbler topping with vegan butter, flour, sugar and baking powder. This will be topped with your yummy, syrupy peaches cooked to perfection in sugar, brown sugar, vanilla, lemon and spices.

Check out the recipe below :)


Graham Cracker Crust:

  • 1 package of Nabisco Graham Crackers

  • 2 tbsp vegan butter

  • A little sugar and cinnamon

Vegan Cheesecake Filling:

  • 4 x 8 oz. vegan cream cheese

  • 3/4 cup of sugar

  • 1/4 cup vegan cream or vegan creamer

  • 1 tbsp flour

  • 1 tsp fresh lemon zest

  • Bob's Red Mill Vegan egg replacer equivalent to 4 eggs

Peach Cobbler Crust Topping:

  • 1 cup flour

  • 1/4 cup sugar

  • 1/4 ccup brown sugar

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 6 tbsp vegan butter

  • 1/4 cup hot boiling water


  • 1 x 16 oz. bag of frozen peaches

  • 1 or 1/2 cup sugar

  • 1 or 1/2 cup brown sugar

  • (sweeten to your liking)

  • 2 tsp cinnamon

  • 2 tbsp lemon juice

  • 2 tsp vanilla extract


Make graham cracker crust:

  1. Preheat oven to 350

  2. Smash graham crackers to crumbs using hands or blender

  3. Press into pan with 2 tablespoons of melted vegan butter, sugar and cinnamon

  4. Set aside in freezer

Prepare filling

  1. Make your 4 vegan "eggs" by combining 4 tablespoons of vegan egg replacer with 8 tablespoons of water,

  2. Set aside for 1 minute

  3. Zest 1 teaspoon of lemon by grating the skin of one lemon

  4. Blend together vegan cream cheese, sugar, vegan "eggs", lemon zest and 1 tablespoon of flour

  5. Pour into prepared crust

  6. Bake at 350 for 40 minutes or until golden brown on top

Cook peaches:

  1. Prepare in pot with the cup of sugar, cup of brown sugar, 2 tablespoons of lemon juice, 2 teaspoons of cinnamon and vanilla extract.

  2. Cook until tender and syrupy.

Make dough for top crust:

  1. Sift together all dry ingredients (1 cup flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1/4 cup sugar, 1/4 cup brown sugar).

  2. Cut in 6 tablespoons of vegan butter using pastry blender or hands until it looks like fine meal

  3. pour in 1/4 cup hot water

  4. Roll dough into ball

  5. Break apart and bake in a circle (smaller than or equal to the size of your cheesecake) on a pan at 350

When cheesecake is done and cooked, top with your peach cobbler crust and then your peaches and allow to cool and set in fridge for a few hours.



Tag me on IG @shaniaisha and hashtag #heyshani if you got to make this. Comment here or on the video if you have any questions!

Can't wait to hear from you guys. : ) !

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