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Delicious no-bake peach cheesecake topped with fresh peach slices

No-Bake Peach Cheesecake

A creamy, delightful cheesecake topped with fresh peaches. No baking required, making it the perfect dessert for hot days.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
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.