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No-Bake Peach Cheesecake Recipe

No-Bake Peach Cheesecake Recipe
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★★★★★

4.9 from 23 reviews

This No-Bake Peach Cheesecake is a creamy, refreshing dessert perfect for summer. Featuring a crunchy graham cracker crust, smooth cream cheese filling blended with whipped cream and juicy peaches, topped with a glossy peach syrup topping. It requires no oven time and is ideal for making ahead and chilling to set for a perfect slice.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz (2 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks
  • 1 cup diced canned peaches (drained well)

Peach Topping

  • 1 ½ cups canned peaches, sliced
  • ¼ cup peach syrup (reserved from the can)
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Optional Garnish

  • Whipped cream
  • Fresh mint leaves
  • Extra peach slices

Instructions

  1. Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 20 minutes to allow the crust to set firmly.
  2. Make the filling: In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until the mixture is light and fluffy. Stir in the diced canned peaches that are well drained to incorporate fruit evenly throughout the filling.
  3. Assemble the cheesecake: Spread the prepared filling evenly over the chilled crust base. Use a spatula to smooth the top for a neat finish. Place the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to fully set and firm up.
  4. Prepare the peach topping: In a small saucepan, combine the reserved peach syrup, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens—about 3 minutes. Remove from heat and stir in the sliced peaches. Let the topping cool completely before adding it to the cheesecake to avoid melting the filling.
  5. Add topping & chill: Once cooled, spoon the peach topping evenly over the set cheesecake. Return the cheesecake to the refrigerator and chill for an additional 30 minutes to allow the topping to set firmly on top.
  6. Serve: Before serving, optionally garnish the cheesecake with dollops of whipped cream, fresh mint leaves, and extra peach slices to add a fresh and decorative touch. Slice and enjoy this creamy, no-bake peach dessert!

Notes

  • Ensure the cream cheese is fully softened for a smooth, lump-free filling.
  • Drain peaches well to prevent excess liquid from making the cheesecake watery.
  • Chill the crust thoroughly before adding the filling to maintain a firm base.
  • For a lighter version, substitute heavy cream with whipped coconut cream for a dairy-free option.
  • This cheesecake must be kept refrigerated and is best consumed within 3 days for optimal freshness.

Nutrition

Keywords: no bake cheesecake, peach cheesecake, summer dessert, easy cheesecake, no bake dessert, creamy cheesecake, peach dessert, graham cracker crust

Find it online: https://maicook.com/no-bake-peach-cheesecake-recipe/