Go Back
Delicious no bake peach cheesecake topped with fresh peach slices.

No Bake Peach Cheesecake

A delightful no bake dessert combining juicy peaches and creamy cheesecake, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the peach mixture
  • 1 cup diced peaches (roughly 1 large peach, peeling optional) Sweet and succulent, the peaches bring a burst of summer flavor.
  • 1 tablespoon granulated sugar Adds a touch of sweetness to the peaches.
  • 1 teaspoon fresh lemon juice Balances the sweetness of the peaches.
  • 1/2 teaspoon ground cinnamon Enhances the overall flavor profile.
  • 1/4 teaspoon vanilla extract Adds a creamy, sweet note to the peach mixture.
For the crust
  • 1/4 cup graham cracker crumbs plus more for garnish Forms a deliciously textured base.
  • 2 tablespoons unsalted butter, melted Binds the crumbs together.
  • 1 teaspoon granulated sugar Extra sweetness for the crust.
  • pinch table salt Omit if using salted butter.
For the cheesecake filling
  • 1/4 cup cold heavy whipping cream Creates a rich and airy texture when whipped.
  • 3 tablespoons powdered sugar Sweetens the whipped cream for topping.
  • 1/2 teaspoon vanilla Reinforces the creamy flavor.
  • 4 ounces full-fat cream cheese, room temperature Essential for a smooth, creamy base.
  • 1/4 cup chopped almonds plus more for garnish Adds crunch and nutty flavor.

Method
 

For the Peaches
  1. In a large saucepan, combine 1 cup diced peaches, 1 tablespoon granulated sugar, 1 teaspoon fresh lemon juice, and 1/2 teaspoon ground cinnamon.
  2. Bring the mixture to a boil. Cook for 5-10 minutes or until the peaches are softened; add a splash of water if needed.
  3. Remove from heat, stir in 1/4 teaspoon vanilla extract, and let cool to room temperature.
For the Cheesecake
  1. In a small bowl, mix together 1/4 cup graham cracker crumbs, 2 tablespoons melted butter, 1 teaspoon granulated sugar, and a pinch of table salt until combined.
  2. Press this mixture into the bottom of two glasses or serving dishes to create a crust. Refrigerate while preparing the filling.
  3. In a large mixing bowl, beat 1/4 cup cold heavy whipping cream on medium-high speed until it starts to thicken, about 1 minute.
  4. Gradually add 1 tablespoon powdered sugar and 1/4 teaspoon vanilla, beating until stiff peaks form (about 2-3 minutes). Reserve 2 tablespoons for garnish.
  5. In the same bowl, beat together 4 ounces of full-fat cream cheese, 2 tablespoons powdered sugar, and 1/4 teaspoon vanilla until smooth, about 1-2 minutes.
  6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  7. In the prepared glasses, layer the cheesecake filling with the cooked peaches and chopped almonds until all ingredients are used.
  8. Garnish with reserved whipped cream and additional chopped almonds. Refrigerate for at least 1 hour before serving.

Notes

Make sure the cream cheese is at room temperature for a smooth batter. For richness, consider folding in sour cream or Greek yogurt. Adjust sugar to taste if you prefer a sweeter cheesecake. Store leftovers in an airtight container for up to 5 days or freeze for up to a month.