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Brown Sugar Peach Cheesecake (no bake)

This vegan brown sugar peach cheesecake is super summery and delicious! Easy recipe, nut free, and no bake.



  • 8 graham cracker sheets
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup (or 1 stick) of vegan butter melted

Brown Sugar Peach Cheesecake

  • 16 oz vegan cream cheese* softened
  • 1/2 cup brown sugar
  • 1/2 cup peach slices, cut into bite-sized pieces
  • 3 tbsp peach juice reserved from the can of peaches
  • 1 tsp vanilla extract
  • extra brown sugar for sprinkling on top


  1. Line 8x8 baking pan with parchment or wax paper

  2. Grind graham crackers in food processor. Add brown sugar, salt, and melted butter. Process until well mixed.

  3. Place crust mixture in pan. Use a spoon or the backside of a measuring cup to flatten the crust mixture. Put in freezer while preparing the cheesecake mixture.

  4. Add cheesecake ingredients except for peach slices and optional additional brown sugar to a mixer and mix until the cream cheese has a whipped consistency. 1 minute on high should be enough if the cream cheese is softened.

  5. Add the peach slices and stir (not blend).

  6. Remove the crust from the freezer and layer the peach cheesecake mixture, smoothing out in a flat and even layer. Sprinkle desired brown sugar on top. Return to freezer for at least 2 hours.

  7. Remove from freezer and set at room temperature for 20-30 minutes before serving.

Recipe Notes

  • I used Tofutti brand