No-Bake Peach Cheesecake

A Slice of Summer in Every Bite

Ever bitten into a creamy cheesecake topped with juicy, ripe peaches? That’s the kind of bliss you get with this No-Bake Peach Cheesecake. It’s not just delicious but incredibly simple to whip up—meaning no oven time and no hassle! Perfect for those hot days when you want dessert without the heat!

Why Make This Recipe

You’ll fall in love with this recipe for a few reasons:

• No baking required! Yep, you read that right. Your oven can take a well-deserved break while you indulge in this delightful treat.
• Quick cleanup. You only need one bowl for the filling. Say goodbye to endless dishwashing!
• Family-friendly. Kids will adore the creamy texture and peachy goodness, making it the perfect way to get them excited about dessert.

Who doesn’t love a simple treat that everyone enjoys?

Ingredients

You don’t need fancy stuff — just these basics!

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh peaches, diced
• 1 tablespoon lemon juice
• Peach slices for garnish

Directions

1. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
2. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. In another bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. In a small bowl, toss the diced peaches with lemon juice to prevent browning. Gently fold the peaches into the cheesecake filling.
5. Pour the filling over the prepared crust and smooth the top.
6. Refrigerate for at least 4 hours or until set.
7. Serve chilled, garnished with peach slices.

How to Make No-Bake Peach Cheesecake (Overview)

Making this cheesecake is like taking a stroll in the park—easy and breezy! Start by mixing your graham cracker crumbs and butter for that delicious crust. While it chills, whip up the creamy filling with your softened cream cheese, powdered sugar, and vanilla. Then, channel your inner pastry chef by folding in the whipped cream and peaches. Spread it all in your crust and let it set in the fridge. Pro tip: Plan ahead; it’s best enjoyed after several hours of chilling.

How to Serve No-Bake Peach Cheesecake

Dress up your peach cheesecake like it’s going to a fancy brunch! Garnish with vibrant peach slices on top for a pop of color and an extra fruit kick. Pair it with a crisp glass of iced tea or a scoop of vanilla ice cream. Imagine slicing into that creamy cheesecake, the buttery crust crumbling just right, while the peaches burst with flavor. Heaven, right?

How to Store No-Bake Peach Cheesecake

Keep your cheesecake nestled in the fridge where it can stay fresh for up to 5 days. If you want to save it for later, you can freeze it for about 1 month. Just thaw it overnight in the fridge before serving. Make-ahead tip: This dessert is perfect for preparing a day or two in advance!

Tips to Make No-Bake Peach Cheesecake

• Room temperature cream cheese is a must! It helps achieve that super creamy texture.
• Don’t forget to chill the cheesecake long enough. The longer it sets, the firmer it will be!
• Feel free to swap fresh peaches for canned peaches if you’re in a pinch; just drain them well to avoid excess moisture.

Variation

Want to change it up? Try different fruits! Berries or mango can make a vibrant twist. If you’re looking for a vegan option, substitute the cream cheese with a vegan cream cheese alternative and the heavy whipping cream with coconut cream. 🍑

FAQs

Can I make this cheesecake in advance?
Absolutely! It actually tastes better after chilling for a day or two.

What can I use instead of whipping cream?
You can use coconut cream for a dairy-free version or even a whipped topping for convenience.

How do I prevent the peaches from browning?
Tossing the diced peaches with lemon juice helps keep that beautiful color and freshness intact!

📌 Pin this recipe for your next cozy dinner night!

No-Bake Peach Cheesecake

A creamy, delightful cheesecake topped with fresh peaches. No baking required, making it the perfect dessert for hot days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1 ½ cups graham cracker crumbs For a buttery flavor, use finely crushed crumbs.
• ½ cup unsalted butter, melted Ensure it's completely melted for even mixing.

For the filling

• 2 cups cream cheese, softened Make sure it's at room temperature for smooth blending.
• 1 cup powdered sugar Sifted to eliminate lumps.
• 1 teaspoon vanilla extract For added flavor.
• 1 cup heavy whipping cream Chilled for best results.
• 2 cups fresh peaches, diced Tossed with lemon juice to prevent browning.
• 1 tablespoon lemon juice To keep peaches fresh.
• Peach slices for garnish Peach slices for garnish Adds color and flavor when serving.

Method

 

Preparation

1. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
2. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. In another bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. In a small bowl, toss the diced peaches with lemon juice to prevent browning. Gently fold the peaches into the cheesecake filling.

Assembly

1. Pour the filling over the prepared crust and smooth the top.
2. Refrigerate for at least 4 hours or until set.
3. Serve chilled, garnished with peach slices.

Notes

Plan ahead; it’s best enjoyed after several hours of chilling. Keep the cheesecake stored in the fridge for up to 5 days or freeze for up to 1 month.