This recipe calls for jam, and this is where we may all go in a different direction. Depending on the jam you use, you may or may not need as much oat flour, and may be able to leave it out all together. Our particular jam in this case is imported (Alce Nero), and special as it’s pectin/binder free. Inna Jam is another AMAZING jam choice.
Before you jump in, if this is your first rodeo, be sure to read through our No-Bake Cheesecake Basics post. In that post, I go over all you need to know about the different brands of cream cheese, as well as ratios, tips, tricks, and more. You can also see all 13 flavors of our No-Bake Cheesecake Series here.
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Peanut Free, Yeast Free, Nightshade Free, Sesame Free, Vegan, Soy Free Compatible, Legume Free Compatible, Nut Free Compatible
Soy & Legume Free: Use a different cream cheese option (see the basic post for details)
Nut Free: The yogurt contains coconut. Use a safe yogurt, or make it at home.
8 ounces Dairy Free Cream Cheese (Tofutti)
1 So Delicious Peach Yogurt (5.3 ounces)**
6 tsp Organic Peach Spread (Alce Nero, no pectin added)
1/2 tsp Organic Ground Cinnamon
dash Organic Ground Nutmeg
2 TBSP Organic Cane Sugar
9 tsp Organic Oat Flour
pinch Sea Salt
1 tsp Organic Vanilla Extract
**Ingredients for Reference: Organic Coconut Milk (Filtered Water, Organic Coconut Cream), Organic Cane Sugar, Peaches, Rice Starch, Less Than 2% of: Calcium Citrate, Pectin, Starch, Live Cultures, Fruit and Vegetable Juice (For Color), Vitamin D2, Vitamin B12.
First, press your cookie of choice into the bottom of the pan. Snickerdoodle is the best choice, which is what we used. Next, combine all of the ingredients, except for the oat flour, together in a bowl and mix until smooth. Assess the thinness of your filling and add the oat flour 1 – 2 tsp at a time. The type of jam you use will determine how much oat flour you will need. I made these in a bowl with an electric hand mixer. You can also opt to use a stand mixer. I don’t recommend mixing by hand because in the end you want a super smooth mix without lumps.
Next, use a disposable decorator/piping bag to add your filling to the cheesecake pan. I’ve shared all the best tips about this in the Cheesecake Basics post. Finally, put your pan in the freezer and wait for them to set, or enjoy them right away.
For garnish, I opted for a small amount of the peach jam. Another fun idea – a thin slide of a grilled peach.