No Bake Peach Cheesecake
I am very excited to share with you this luscious No-Bake Peach Cheesecake made with fresh peaches. It’s one of my favorite summer treats that takes me minutes to put together without even turning on the oven. Just mix, pour, and chill in the refrigerator until ready to serve.
This rich and decadent summery dessert is one of the tastiest ways to celebrate peaches. I’m not sure if you can tell, but I’m a big fan of peaches. I use them in sweet and savory recipes, and I can never get tired of them. Every summer, I make this 30-minute one-skillet peach salmon, and you can see me casually mixing a cheesecake peach salad for our pool party.
Table of contents
No-Bake Peach Cheesecake is a vibrant and delicious dessert that you can never go wrong with. No turning on the oven, no heating the house, no boiling or simmering anything! Filled with the aromatic and sweet scent of peaches, this is the ideal dessert for summer brunches, BBQ parties, or potlucks. The best part? It can be made ahead of time, allowing you to spend more time enjoying your guests.
Why you will love this recipe
- Perfect for summer: It won’t heat the house, as there’s no need to turn on the oven. Mix all the ingredients and chill the cheesecake for a few hours.
- Anyone can do it: With just a few steps and no baking required, even kids can make this cake. This is a foolproof, stress-free recipe that can be made in advance.
- No water bath: Additionally, there is no water bath to worry about, making my recipe even easier.
- Perfect for entertaining: This cheesecake can be made with either fresh or frozen peaches, allowing you to prepare it during both summer and winter. It’s always a crowd pleaser and a show stopper. Being able to make it a day or two in advance makes it the ideal choice for when you plan a big party and have a lot of food to make.
What you will need
- Crust: Graham crackers, ground into crumbs, make the perfect crust for this sweet and creamy cheesecake. I use Nabisco Graham Crackers because they are light, crispy, and have the best flavor. To make the cookies a bit sweeter and add some stickiness to help seal the crust, I like to add some granulated white sugar. To keep everything together, I use melted unsalted butter. There is no need to add salt to the sweet cookies.
- Cheese: I use both mascarpone and cream cheese, softened to room temperature, for a smooth batter. Philadelphia Cream Cheese is the best. Be sure to get the brick-style full-fat cheese to prevent the cheesecake from being watery.
- Flavorings: I use only white granulated sugar and pure vanilla extract for flavoring, in addition to the other ingredients.
- Thickener: I purchased one package of unflavored gelatin, which contains four envelopes, each with seven grams. I also add cold, heavy whipping cream to help it whip up into peaks.
- Fruit: I try to use fresh peaches cut into chunks, but if they are not in season, canned peaches can also be used.
- Whipped cream: Cold whipping cream makes it nice and fluffy. White granulated sugar adds extra sweetness.
How to make
Make the crust: First, I mix the graham cracker crumbs and sugar in a medium bowl with the melted butter until they are all thoroughly combined. Then, I press the mixture into the bottom of a springform pan, using my fingers (or a measuring cup) to push it down. It is placed in the fridge to chill for 30 minutes.
Mix the gelatin: While I wait, I prepare the gelatin mixture by sprinkling the gelatin over a cup of cold water in a small bowl. After letting it bloom for two minutes, I whisk it and then microwave for 30 seconds, whisking once more until it is thoroughly combined.
Blend the peaches: Next, I pour two cups of peaches into my food processor and blend them until they are smooth.
Blend the cheeses: I set them aside and use a mixer to beat the cheeses and one cup of sugar on medium speed until they are combined, stopping once to scrape the sides of the bowl.
Whip the cream: In a separate, chilled mixing bowl, whip the cold cream with the remaining two tablespoons of sugar and vanilla extract on high speed until stiff peaks form. Then, use a rubber spatula to fold the whipped cream into the cream cheese mixture gently.
Finish the gelatin mixture: The peach mixture is added to the gelatin next, and it is given a good stir to combine it well.
Combine: Then, I gently stir it into the cheesecake batter before folding in the remaining peaches.
Chill the cake: Finally, I spread the filling on top of the crust evenly and let it chill for at least six hours. I usually let mine chill overnight.
Make the whipped cream: When I am ready to serve, I mix the cold heavy cream with the sugar on high speed until heavy peaks form. Then, I put it in a piping bag with a large star tip to pipe onto the cheesecake.
Garnish and serve: After letting it chill for a bit longer, I remove it from the springform pan and garnish it with peach chunks.
Expert tip
How to choose the perfect peaches
If peaches are in season, this is going to be a perfect cheesecake. However, selecting the best peaches requires care. Be sure to choose those with smooth, unblemished skin. They should be heavy for their size and should have just a little bit of give when gently squeezed. Avoid choosing peaches that are too soft or too hard. Additionally, they should have a scent reminiscent of peaches. Avoid any peaches that have a strange smell or (even worse) smell like nothing at all.
More tips to consider:
- Use a blender or mixer if a food processor is not handy.
- Pack the crust firmly so it does not crumble.
- Ensure the gelatin is fresh by checking its expiration date.
- Alternatively, instead of using a piping bag, put the whipped cream in a plastic bag and cut off one of the corners.
- Avoid overwhipping the mascarpone. If you’re not accustomed to using this type of cheese, it’s understandable. Overmixing will cause too much air, which is more pronounced with mascarpone than with regular cream cheese, resulting in a separated mixture.
- Always ensure that the cheesecake is chilled for at least six hours. The minimum time is four hours, but the preferred time is about eight hours or overnight. If it is less than 50 degrees F, it will be too soft for slicing, and the crust may crumble as well.
Recipe variations and add-ins:
- Different crust: Make this easier by using a premade crust, whether it’s a cookie crust or a pastry crust; any kind will taste delicious with this cake.
- More fruit: Sometimes I like to add other fruits to this cake, such as pears or strawberries. Just be sure not to add too many, and don’t forget to drain them.
- Add nuts: To make this cake a bit nutty, I like to sprinkle toasted pecans on top. They go great with the peaches.
- Caramel peaches: For an indulgent touch, my caramel sauce adds a creamy richness. It’s also incredibly easy to make with just a few ingredients.
- White chocolate: Another way to add decadence and flavor is to top this cake with some white chocolate chips. They are so delicious.
- Canned peaches: This no-bake cheesecake can also be prepared with canned peaches; be sure to drain them before using.
- Gluten-free: To make this gluten-free, use GF digestive cookies or GF graham crackers. Also, check that the gelatin doesn’t contain gluten.
- Frost it: Instead of whipped cream, you can use some of my rich and delicious cream cheese frosting.
Serving suggestions:
This is one of my favorite summer desserts; it must always be served chilled. I love to serve it at family picnics alongside other peachy recipes, such as sandwiches made with my slow-cooked peach pork. It is so easy to make because my slow cooker does all the work for me. I also bring along some grilled peaches that I tossed on the grill and seasoned with cinnamon and nutmeg.
For the adults, I serve sexy beverages like peach sangria and peaches and cream martinis, which are both super easy to make. The peach sangria is flavored with cherries, strawberries, and fresh peaches, complemented by Pinot Grigio. And the peach martinis are made with roasted peaches, white chocolate liquor, and peach schnapps. The kids love my peach smoothies, made with a touch of lime and vanilla.
How to store leftovers:
- Refrigerate: Leftovers can be stored in the refrigerator for up to 5 days in an airtight container.
- Freezing: I freeze mine in individual slices wrapped in plastic and placed in freezer bags. That way, I can sneak one out when I want a midnight snack.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
Each ingredient has to be at the proper temperature. The cream cheese and mascarpone must be at room temperature, while the heavy whipping cream should be cold. If the cheeses are too warm or the whipping cream is not cold, the cake will not set. Also, make sure the water used to make the gelatin is cold. The cream must be whipped to stiff peaks.
If it still hasn’t set after chilling overnight (or for at least eight hours), try melting more gelatin and stirring it into the filling. Then, rechill and see if that helps. Let it chill for another four to six hours. If it hasn’t chilled by then, I would suggest eating it as a pudding because it won’t set. It must have been a measurement error.
This is usually caused by cream cheese that is too cold. If it is not soft enough, it will not blend smoothly, causing clumps. Another problem could be overmixing, which can cause too much air to be incorporated into the batter. This will make the mascarpone split. Try whipping it with an immersion blender for 10 seconds.
It may be due to not using enough butter or sugar. Make sure to measure the butter carefully. Also, be sure to use butter, not margarine or any other butter substitute. The sugar is also essential because it is mixed with the butter to make a sticky glue. Another critical step is to press down on the crust firmly to ensure it is compact. Use a measuring cup or your fingers to get them tight.
More no-bake cakes:
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No Bake Peach Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar
- 1 stick unsalted butter melted
Cheesecake Filling:
- 1 package unflavored gelatin 4 envelopes 7 grams each one
- 2/3 cup water cold
- 4 cups peach chunks canned or fresh; if using fresh peel them first.
- 24 oz cream cheese room temperature
- 8 oz mascarpone cheese room temperature
- 1 ½ cups white granulated sugar
- 1/2 cup heavy whipping cream cold
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream cold
- 3 tablespoons white granulated sugar
Instructions
Crust:
- Add Graham crumbs and sugar to a medium bowl and mix with melted butter until thoroughly combined.
- Press the mixture onto the bottom and sides of a springform pan or a 9×13-inch cake pan. Use a measuring cup to press the mix; it makes the process very easy. Refrigerate for 20-30 minutes.
Gelatin Mixture:
- Add 1 cup of cold water to a small bowl, sprinkle the gelatin on top, and let it bloom for 1-2 minutes. Whisk to combine, then microwave for 30 seconds. Whisk until the mixture is fully combined and a gelatin-like consistency is formed. Set aside.
Cheesecake Filling:
- Add 2 cups of peach chunks to a food processor and process until smooth. Set aside.
- In a large bowl, using an electric hand mixer or stand mixer, mix cream cheese, mascarpone cheese, and 1 cup of sugar at medium to low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix on high speed or overmix, as the mascarpone cheese can begin to separate.
- Add the cold, heavy whipping cream to a chilled mixing bowl, along with the remaining two tablespoons of sugar and vanilla extract. Whip on high speed until stiff peaks form. Manually fold the whipped cream into the mascarpone cream cheese mixture using a spatula.
- Add the peach mixture to the gelatin mixture and mix.
- Add the peach gelatin mixture to the cheesecake batter and mix to combine.
- Fold in the remaining 2 cups of peach chunks with a spatula.
- Spread the cheesecake filling evenly over the crust.
- Set the cheesecake in the refrigerator to chill and firm for 5-6 hours or better overnight.
Whipped Cream:
- Add the cold, heavy whipping cream and sugar to a large mixing bowl—whip on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip and pipe it on top of the cheesecake.
- When ready to serve, carefully remove the cheesecake from the springform pan.
- Decorate with peach chunks. Always serve chilled. Slice and serve!
- Store in the fridge for up to 4 days.
Video
Notes
How to choose the perfect peaches
If peaches are in season, this is going to be a perfect cheesecake. However, selecting the best peaches requires care. Be sure to choose those with smooth, unblemished skin. They should be heavy for their size and should have just a little bit of give when gently squeezed. Avoid choosing peaches that are too soft or too hard. Additionally, they should have a scent reminiscent of peaches. Avoid any peaches that have a strange smell or (even worse) smell like nothing at all.More tips to consider:
- Use a blender or mixer if a food processor is not handy.
- Pack the crust firmly so it does not crumble.
- Ensure the gelatin is fresh by checking its expiration date.
- Alternatively, instead of using a piping bag, put the whipped cream in a plastic bag and cut off one of the corners.
- Avoid overwhipping the mascarpone. If you’re not accustomed to using this type of cheese, it’s understandable. Overmixing will cause too much air, which is more pronounced with mascarpone than with regular cream cheese, resulting in a separated mixture.
- Always ensure that the cheesecake is chilled for at least six hours. The minimum time is four hours, but the preferred time is about eight hours or overnight. If it is less than 50 degrees F, it will be too soft for slicing, and the crust may crumble as well.