A Delightful No-Bake Peach Swirl Cheesecake for Summer Gatherings
There’s something magical about summer in the orchard. Having worked on a peach farm, I quickly learned that picking peaches isn’t as easy as it seems! The peach fuzz can be itchy, and you need to wear long sleeves in the heat. But the reward is biting into a perfectly ripe, sun-warmed peach—it’s worth it every time. That’s when I fell in love with using fresh peaches in desserts. This no-bake peach swirl cheesecake brings those flavors to life with ease. It’s perfect for entertaining because you can prepare it in the morning, refrigerate it, and focus on the rest of your meal. The peach jam swirl gives the cheesecake a beautiful presentation, and the juicy peaches add a fresh burst of flavor to every bite. Best of all, it works year-round—even with frozen peaches.
Did You Know?
Peaches aren't just delicious; they're packed with vitamins and minerals that make them a healthy treat. Rich in vitamins A and C, peaches help support skin health and boost the immune system. They also contain fiber, which aids in digestion. This no-bake cheesecake, featuring a swirl of peach jam, combines indulgence with the nutritional benefits of these juicy fruits.
Yield: 8 servings
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup peach jam
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 slightly smaller than the base for easier removal later. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate the crust while preparing the filling.
Personal Tip: Use the bottom of a glass to press the crust evenly for a firmer base.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. 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 until fully incorporated. Pour half of the cream cheese mixture over the chilled crust and spread it evenly.
Personal Tip: Make sure the cream cheese is fully softened to avoid lumps in the filling.
Dollop spoonfuls of peach jam (1/2 cup) over the cream cheese mixture and use a knife to swirl it gently. Pour the remaining cream cheese mixture over the top and smooth it out. Dollop the remaining 1/2 cup of peach jam on top and swirl again for a marbled effect.
Chill the Cheesecake:
Refrigerate the cheesecake 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 decoratively on top of the cheesecake. Arrange the sliced peaches on top of the cheesecake and sprinkle a few graham cracker crumbs over the top for a nice finishing touch.
Serve:
Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Personal Tip: Run a knife along the edge of the pan before releasing the springform latch for a clean edge.
Slice and enjoy this creamy, fruity, and refreshing no-bake peach swirl cheesecake!
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
1. Fresh Peaches vs. Frozen: Use fresh peaches when in season for the best flavor. If peaches are out of season, frozen ones are a great alternative—just be sure to thaw and drain them properly to avoid excess moisture.
2. Crust Alternatives: Switch up the crust by using digestive biscuits or even crushed vanilla wafers if you're looking for a slightly different flavor.
3. Homemade Peach Jam: If you have fresh peaches, consider making your own peach jam. It’s simple, uses fewer preservatives, and enhances the flavor of the cheesecake.
4. Bulk Ingredient Buying: Purchase ingredients like cream cheese and heavy cream in bulk when on sale, especially around holidays. They have a long shelf life and can be used in multiple recipes.
5. Creative Garnishing: Decorate the cheesecake with a few sprigs of fresh mint or lemon zest to elevate its presentation. Small touches like this can make your dessert look professional without much effort.
6. Whipping Cream Tips: Keep your bowl and beaters cold when whipping heavy cream. This speeds up the process and ensures you get stiff peaks quickly.
7. Make It Ahead: This no-bake cheesecake is perfect for making ahead. Prepare it the night before your event, and simply garnish and serve the next day, saving you time and effort on the day of the gathering.
8. Freezing Leftovers: Cheesecake leftovers can be frozen! Wrap individual slices in plastic wrap and store them in an airtight container. Thaw in the fridge for a quick dessert anytime.
9. Budget-Friendly Sweeteners: Substitute sugar with honey or maple syrup to add a natural sweetness to the filling. This can be a healthier and more flavorful alternative.
10. Homemade Crust: Making your own graham cracker crust is not only cost-effective, but it also tastes fresher than pre-packaged options. You control the texture and ingredients.
Let’s Learn About Peaches: Freestone vs. Clingstone
When choosing peaches for your dessert, it’s helpful to know the difference between freestone and clingstone varieties. Freestone peaches are perfect for eating fresh and are easy to slice because the pit easily separates from the flesh. These are usually available later in the summer. On the other hand, clingstone peaches have flesh that clings to the pit, making them a bit trickier to cut, but they are incredibly juicy and great for jams and canning. Either type can be used in this cheesecake, but freestone peaches will save you time when slicing!