Indulge in this creamy and luscious No-Bake Peach Cheesecake.
I spent a couple of seasons living and working on an orchard, and nothing quite compares to picking peaches straight from the tree. If you’ve never done it, I can tell you it’s a bit of a challenge—the fuzzy skin of the peaches makes your arms itch, and the sun beating down requires long sleeves to protect you. But there’s something rewarding about handling those ripe peaches so carefully, knowing they’ll be turned into something delicious. When I make this no-bake peach cheesecake, I love using fresh peaches for that vibrant, juicy flavor. The best part? You can make it ahead of time and let it chill while you focus on dinner. It’s the perfect dessert for a relaxed afternoon get-together with friends, paired with coffee or tea. It’s always a hit and impresses without requiring too much time in the kitchen!
Did You Know?
Peaches are not only delicious but also packed with nutrients. They are a great source of vitamins A and C, which support skin health and boost your immune system. Peaches also provide dietary fiber, which aids digestion, and antioxidants that help protect your body from free radicals. Low in calories and naturally sweet, peaches make a nutritious addition to desserts like this no-bake cheesecake, whether you use fresh or frozen.
Yield:
8 servings
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
2 cups fresh or frozen peaches, peeled, pitted, and cut into bite-size pieces
For the Topping:
1 cup fresh or frozen peaches, sliced
A few graham cracker crumbs for garnish
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions:
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Line the springform pan with a circular parchment paper. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Personal Tip: Press the crust down with the back of a spoon for a smooth base.
Prepare the Peaches:
For Fresh Peaches: Wash the peaches. You can leave the skins on or peel them for a smoother texture.
For Frozen Peaches: Thaw the peaches completely and drain any excess liquid. Pat them dry with a paper towel before chopping.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the cut peaches.
Assemble the Cheesecake:
Pour the filling over the chilled crust and spread it evenly. Refrigerate for at least 4 hours or until set.
Prepare the Topping:
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Pipe the whipped cream on top of the cheesecake. Arrange the sliced peaches and sprinkle graham cracker crumbs on top.
Serve:
Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy!
Nutritional Information (Per Serving):
Calories: 380 | Fat: 24g | Saturated Fat: 14g | Carbohydrates: 36g | Fiber: 1g | Sugars: 26g | Protein: 5g
Kitchen Tips, Great Ideas, How to Save Money:
- Using Fresh or Frozen Peaches: Fresh peaches are ideal, but frozen peaches work just as well. Thaw and drain them to avoid excess moisture in your cheesecake.
- DIY Pie Crust: If you don’t have graham crackers, substitute with other cookies like vanilla wafers or digestive biscuits for a twist on the classic crust.
- Parchment Paper Tip: Line the springform pan with parchment for easy transfer of your cheesecake to a serving dish.
- Chill Time: Make the cheesecake ahead and refrigerate overnight to allow the flavors to fully develop.
- Homemade Whipped Cream: Making your own whipped cream for the topping is tastier and more economical than store-bought whipped toppings.
- Leftover Storage: Store leftover cheesecake in the fridge in an airtight container for up to 5 days. You can also freeze slices for longer storage.
- Reusable Tools: Invest in a springform pan for perfect cheesecakes every time. It’s a great tool for both no-bake and traditional baked cheesecakes.
- Decorating on a Budget: Simple garnishes like graham cracker crumbs or fresh fruit are cost-effective and add a professional look.
- Ingredient Substitutions: Substitute butter with coconut oil for a different flavor in the crust or use Greek yogurt instead of whipped cream for a lighter topping.
- Portion Control: For smaller gatherings, halve the recipe and use a 6-inch springform pan.
Let’s Learn About Peaches: Freestone vs. Clingstone
Peaches are divided into two main categories: freestone and clingstone. Freestone peaches have pits that easily separate from the flesh, making them ideal for snacking or baking. Clingstone peaches, on the other hand, have pits that cling to the flesh and are typically juicier, which makes them perfect for canning or processing into jams and sauces. Whether you're making a pie, a cobbler, or a cheesecake, freestone peaches are your best bet for easy preparation. Clingstone peaches, though trickier to work with, offer a slightly sweeter and juicier flavor that many people love. Whichever you choose, both types of peaches are rich in vitamins A and C, fiber, and antioxidants, making them a nutritious addition to any dessert!