No Bake Peach Cheesecake

No bake peach cheesecake is a sweet and creamy summer delight made with peach puree and chopped peaches for extra flavor. One of the easiest desserts to make, this delicacy will make anyone drool for more!

Summer is the perfect time for peach desserts. But even if it’s wintertime, you can enjoy this no-bake cheesecake because you can make it with canned or frozen peaches. It is so easy to make that you can have it done and put it in the fridge in minutes. Full of sweet, juicy peaches and creamy peach filling made from cream cheese and mascarpone cheese, this is a decadent cake you can feel good about serving everyone.

No Bake Peach Cheesecake is an incredibly rich and delicious dessert that you can never go wrong with. I can’t emphasize how ecstatic I am to be sharing this recipe with you. Most people find the no-bake method very intimidating which is what I can truly disprove by giving out this recipe.

In less than an hour, you will have a fancy homemade dessert that looks like it came from a bakery but tastes even better. You will have no trouble making this recipe. The only problems you may have are waiting for it to chill and not eating it all yourself.

This is great for the summer because you do not have to turn on the oven and heat up the house. But, even when it is not summer, it is nice not to have to cook. Just whip it up and pour it in a pan, chill it, and decorate. I think decorating it is my favorite part. You can make it look any way you like too. I just added whipped cream with little chunks of peaches, but you can do what you want.

Another reason this recipe is so perfect is because it can be made with the kids. Since there is no cooking involved, they can do most of it so you can just supervise. I love to share my work with them, and they love being able to help.

Cheesecakes are a classic favorite that pleases all age groups. If you are looking for some of the most delicious yet easy to make recipes, check out the following: strawberry cheesecake, fool-proof classic cheesecake, and the most amazing pumpkin cheesecake!

Why you will love this recipe

• Make it anytime: Summertime or anytime, this cheesecake is perfect.
• No baking: You do not have to turn on the oven.
• No water bath: Many people are intimated by cheesecakes because of the required water bath. Since this is a no-bake recipe, no baking and no water bath is involved.
• Always perfect: This easy no bake dessert always turns out perfect, no cracks to fix, just a smooth and creamy cake.
• The kids can do it: So easy, all you have to do is supervise.
• Make extra: They freeze well so make extra.

What you’ll need to make no-bake peach cheesecake

Special items

• Springform pan – 9×13 springform pan for the cake.
• Food processor – To mix the peaches.
• Hand mixer – For mixing the rest of the cake.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Graham cracker crumbs – Crush your own from graham crackers.
• Unsalted melted butter – To hold the crust together.
• White granulated sugar – The only kind of sugar to use for this step.

For the cheesecake filling:

• Unflavored gelatin – You need one pack of four envelopes.
• Peach chunks – Fresh or canned. I prefer canned because they are already peeled.
• Cream cheese – Brick style, softened to room temperature.
• Mascarpone cheese – Like cream cheese only it is much butterier and has more than twice the fat.
• Heavy whipping cream – For extra creamy and rich flavor.
• Vanilla extract – Be sure to use 100% pure vanilla and not vanilla flavoring. The artificial flavoring has a bitter aftertaste.
• Sugar
• Water

For the whipped cream:

• Heavy whipping cream – For airiness and richness.
• White granulated sugar – To add sweetness and a bit of texture.

How to make no-bake peach cheesecake?

1. Make the crust: Mix the crumbs and the butter in a bowl until fully combined. Then, press the mixture into the bottom and up the sides of a springform pan. Using a measuring cup to press it down makes it much easier. Refrigerate for 30 minutes.
2. Bloom the gelatin: While you wait, add one cup of water to a small bowl and sprinkle the gelatin on top. Let it bloom for two minutes. Then, whisk and microwave for 30 seconds. Whisk again until it is combined and set it aside. Place a mixing bowl in the freezer.
3. Mix the cream cheese: Now, add two cups of peaches to a food processor and process until smooth. Then, mix the cream cheese, mascarpone cheese, and one cup of sugar in a stand mixer on medium-low until combined. Scrape the sides and bottom of the bowl to keep it all together.
4. Whip the cream: After, take the mixing bowl out of the freezer and add the cold whipping cream, two tablespoons of sugar, and vanilla extract. Whip on high speed until stiff peaks form. Then, use a spatula to fold the whipped cream into the cream cheese mixture.
5. Chill the cake: Next, add the peach mixture into the gelatin mixture and mix. Then, add that to the cheesecake batter and stir carefully to combine. Fold the rest of the peaches into the mixture before spreading it onto the chilled crust and chill for six hours or overnight.
6. Add the whipped cream: To make the whipping cream, add the cold whipping cream and sugar to a large mixing bowl and whip on high speed until stiff peaks form. Then, add the whipped cream to a piping bag fitted with a large star tip. Pipe the cream on top of the cheesecake as desired.
7. Decorate and serve: Before serving, carefully remove from the springform pan and decorate with peach chunks.

Expert tip

The difference between bake and no-bake cheesecakes

This seems to be a straightforward question that should be easy to answer. The texture alone is a lot different since a baked cheesecake is so much denser and fuller than a no-bake cheesecake. If you pick up a piece of each, the same size, you will feel a big difference in the weight, too. A baked cake is heavier because of the extra ingredients like flour and eggs. A no-bake cheesecake is stabilized with gelatin instead.

The texture of the no-bake cheesecake is fluffy and soft with a light and airy feel like mousse. Baked cheesecakes are silky but have a firm texture that feels more solid. A regular cheesecake lasts longer, too. A no-bake cheesecake must be chilled immediately, or it will start melting on a hot day. The best thing about no-bake cheesecakes is how fast and easy they are to make. And you don’t have to turn on the oven.

They are also perfect for those who cannot have eggs, and you do not have to worry about cracks or water baths because there is no baking. But a baked cheesecake is strong enough to hold heavy decorations like fruit and sauces. Either way, cheesecake is delicious. 

Recipe variations and add-ins:

• Add fruit: If you add other fruit, make sure it is light enough. You cannot add too many or heavy fruits to this kind of cheesecake. Try chopped pears, apricots, or strawberries.
• Decorations: Top your cheesecake with other decorations like candy hearts, stars, or flowers depending on the occasion.
• White chocolate: Another way to decorate the top of your cake is with some white chocolate chips. Sprinkle them everywhere or place them in a pattern.
• Go nuts: Make your cheesecake crunchy on top. Sprinkle on some chopped toasted pecans.
• Frost it: Instead of whipped cream, you can use some of my rich and delicious cream cheese frosting. 
• Gluten-free: Use GF graham crackers or GF digestive cookies, also make sure the gelatin you are using is GF.

Serving suggestions:

Peach cheesecake is a delicious dessert that goes well with all sorts of dishes. Here are some fun ideas.

• After serving my mouthwatering slow cooker peach pork roast, make sure they have room for the peach cheesecake.
• This is the perfect dessert to make for a BBQ party, as its easy to make and very refreshing.
• A slice of this no-bake cheesecake would go great with a glass of peach sangria.
• For the kids, a glass of peach smoothie would be perfect. It blends so well with the flavors in this cheesecake.
• No matter what, you can always enjoy your peach cheesecake with a big scoop of vanilla ice cream.

Frequently asked questions

Why won’t my no-bake cheesecake set?

If the ingredients are too warm, they may create a soupy mixture that will never set, no matter how long you refrigerate them. Let the cream cheese soften to room temperature but no more. You do not want it warm. In fact, I found that with a no-bake cheesecake, it can be a little cold still if you are beating it with a stand mixer. Also, it is very easy to overbeat the cream cheese. And once you overbeat it, you cannot bring it back to normal. You have to start over. 

Why did my cheesecake separate?

It was probably due to overwhipping the mascarpone. If you are not used to using this type of cheese, it is understandable. Overmixing will cause too much air, this is more pronounced with mascarpone than with regular cream cheese. It can also be the temperature of the ingredients. In addition, you have to use full-fat cream cheese because low-fat has too much liquid in it.

Why is my crust falling apart?

If you did not use enough butter or used too many graham cracker crumbs, this can cause a crumbly crust. It may also be that you just did not mix it all together enough. You want the crumbs to be moist enough to stick together and hold shape without crumbling. But you do not want it to be too wet. When you pack it, make sure it is packed tight enough so that it is firmly tucked into the sides and the bottom of the pan as well.

Why do you have to chill it for so long?

Taking it out of the refrigerator before it is ready will cause it to be too soft. The minimum time is four hours, but the preferred time is about eight hours or overnight. The air that you build up when whipping the cream and folding in the ingredients solidifies the cheesecake, turning it into a mousse-like texture. If it is less than 50 degrees F, it will be too soft for slicing and the crust may crumble as well.

How to store leftovers:

• Refrigerate: Refrigerate the leftover cake in an airtight container for up to four days.   
• Freezing: Place in a freezer-safe container and freeze it for up to four months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.

More no bake cheesecakes:

Recipe tips:

• Do not mix the mascarpone on high or overmix it or it may separate.
• If you do not have a food processor, you can use a blender.
• Similarly, if you do not have a stand mixer, you can use an electric mixer.
• Also along those lines, you can use a plastic baggie instead of a piping bag.
• Be sure to chill your cake for at least four hours but preferably overnight.
• Measure carefully and pack your crust firmly so it stays together.