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No-Bake Peach Cheesecake dessert with fresh peaches on top

No-Bake Peach Cheesecake

A delightful and easy-to-make dessert, this no-bake peach cheesecake features a buttery graham cracker crust and a creamy, peach-infused filling, perfect for a refreshing treat.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 6 tablespoons Unsalted butter, melted
Cheesecake Filling
  • 24 ounces Cream cheese, softened
  • 1 cup Granulated sugar
  • 1.5 cups Heavy cream, cold
  • 2 teaspoons Vanilla extract
  • 1 tablespoon Lemon juice
  • 1 packet (0.25 oz) Unflavored gelatin powder
  • 1/4 cup Water, cold
  • 1 cup Fresh or frozen peaches (thawed), pureed
Topping
  • 2 large Fresh peaches, sliced

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large mixing bowls
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Crust
  1. Crush graham crackers into fine crumbs, then mix thoroughly with the melted butter.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan and chill for at least 15 minutes.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon juice until the mixture is smooth and creamy.
  2. In a separate chilled bowl, whip the cold heavy cream until stiff peaks begin to form.
  3. Dissolve the gelatin powder in cold water, then gently warm the mixture until the gelatin is completely clear and dissolved.
  4. Gently fold the whipped cream and the dissolved gelatin into the cream cheese mixture, then carefully incorporate the peach puree.
Assemble and Chill
  1. Pour the prepared cheesecake filling over the chilled crust, spreading it evenly across the pan.
  2. Refrigerate the cheesecake for a minimum of 4 hours, or ideally overnight, until it is thoroughly firm.
  3. Before serving, carefully release the cheesecake from the springform pan and artfully arrange fresh peach slices on top.

Notes

For the smoothest filling, ensure your cream cheese is at room temperature before beating. Chilling the cheesecake overnight will guarantee the best firm texture.