This easy no bake peach cheesecake recipe is so rich and creamy. Made with simple ingredients already in your pantry. Perfect peaches and cream dessert!
I am back with another easy NO BAKE peach cheesecake recipe, which means I am clearly on a cheesecake kick.
This one is perfect for Summer and peach season.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Anyways, this peaches and cream cheesecake is composed of THREE wonderful layers:
- Graham cracker crust.
- Creamy cheesecake with peach pieces.
- Peach slices and peach syrup.
DON'T even think about skipping the peach syrup!
Not only did it make this peach cheesecake more attractive but it also enhanced that fruity peachy flavor... YUM!
Here are some TIPS for making the perfect no bake peach cheesecake:
- This cheesecake can be made with fresh or canned peaches. In either case, make sure to blot excess juices on paper towels.
- Allow this cheesecake to set overnight or at least 12 hours. This makes it firmer and slicing becomes easier.
- Don't use low-fat or fat-free or sugar-free whipped cream! Also, don't use low-fat cream cheese! The results just aren't the same and lack the rich and creamy flavor.
- Make sure your melted white chocolate in this recipe is not too hot or else the whipped cream will melt.
- Remember to pour peach syrup, just prior to serving this cheesecake or else it will create a puddle around the base. That will result in a soggy graham cracker crust.Yuck!
- Different brands of jams have varying consistencies. Your jams may require more or less water to get the desired "syrup" consistency.
Well, that's all for today.
If you liked this post, you may like some of these other Summer cake recipes too...
Recipe
No Bake Peach Cheesecake
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
Graham Cracker Crust
- 1 ½ cups Graham crackers Crushed
- 2 tablespoon Coconut Finely shredded
- ¼ cup Brown sugar
- 7 tablespoon Butter Unsalted, Melted
Peach Cheesecake Filling
- 8 oz. Cream cheese
- 3 cups Whipped cream E.g. Cool Whip
- 1 cup Powdered sugar
- ⅓ cup White chocolate Melted
- ⅓ cup Canned peaches Small slices
Peach Syrup Topping
- 1 ½ cups Peach jam
- ¼ cup Water
- 29 oz. Canned peaches Slices
Instructions
Graham Cracker Crust
- In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
- Add melted butter and mix everything until your have a coarse mixture.
- Dump this cookie mixture into a 6 inch springform pan.
- Press it down tightly, using the flat base of a drinking glass or measuring cup.
- Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.
Peach Cheesecake
- In a mixing bowl, add cream cheese and whipped cream and mix until thoroughly combined.
- Add powdered sugar and mix again.
- Add melted white chocolate and mix until you have a smooth and creamy mixture.
- Stir in the small peach pieces.
- Spoon this mixture on top of the graham cracker crust.
- Refrigerate this cake overnight or at least 6 hours (or until the cheesecake layer sets).
Peach Syrup Topping
- Place a small saucepan on medium heat and add jam and water.
- Stir continuously until the jam melts into a smooth and thick syrup.
- Allow this syrup to cool down.
- While that's cooling, remove your cheesecake from the springform pan.
- Arrange peach slices on top of the cake.
- Pour the peach syrup on top of the cake and enjoy!
Notes
- Read my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Until next time, tata my lovelies!
Jessica
Gorgeous! I could use a big piece of this!! Cheesecake is my absolute weakness!
Abeer Rizvi
Thanks! It's the ultimate comfort food!
Amy Stafford
I think I need peach syrup in my life, as well as this beautiful cake!
Amanda
Whoa... no bake, AND peach? How perfect is that!!
Abeer Rizvi
I know... Right?! Gotta love no bake recipes!
Heather
Oh my gosh, I wouldn't dare skip that peach syrup, it looks like it totally makes the dish! Love how tall this no-bake cheesecake is.
Abeer Rizvi
I loveeeeee tall cheesecakes and tall cakes, in general. They look more tempting that way
Renee
My husband is the cheesecake lover in the family. I'll need to make this for him. He'll really enjoy it!
Abeer Rizvi
If he's fond of peaches, he won't be able to stop himself from eating the entire cheesecake! hehe
Michelle
I definitely don't mind the cheesecake kick! It's probably my favorite dessert! This looks incredible--and that peach syrup! So good.
Abeer Rizvi
That peach syrup really took this cheesecake over the top!
Dara
I don't know which part of this I love most - that crust (I could eat a bowl of that), that creamy cheesecake filling, or the peach syrup. Yum!
Abeer Rizvi
hahaha. Definitely hard to pick a favorite. So, why not eat the whole thing?! heheh
Karen
AMAIZING!!! I loved it... was so good. Just a few questions... what size pan did you use and also when you said "mix" was that with a hand mixer, stand mixer or by hand. Thank you for the recipe!
Abeer Rizvi
YAY! I am so glad you liked it. It's so easy to make... right?! You can use an 8 inch round springform pan but I personally like my cheesecakes with a good height. So, I used a 6 inch round springform pan. As for mixing, you can mix with a hand held mixer or a standing mixer. I would not mix by hand.. it just wouldn't be that smooth. Hope this helps
Rosemary
Abeer this looks so great, my nephew birthday coming few weeks, he loves mango so been in Australia peaches and mangoes are in season so will do fresh peaches and mango for top with a mango butterscotch schnapps syrup this is his fav syrup. So will let you know. Love your site.
Abeer Rizvi
Wow rosemary! That sounds sooooooo good! Please let me know how it turns out
Hina
Hi Abeer,
This cake looks great and easy to make. Question though: can I leave out the white chocolate? Not a fan of white chocolate so wondering if it can be omitted or substituted. What's it's purpose?
Thanks
Abeer Rizvi
I wouldn't omit that. It made this cheesecake more stable and also added a nice flavor. Sorry!
Jane Kratochvil
Going to make this recipe but want to clarify - when u say whipped cream, is that using whipping cream as a liquid or whipping cream already whipped. And is there any sugar added to the whipping cream if not using cool whip.
Thank you. Looking forward to it.
Abeer Rizvi
You can either use cool whip OR if you are using heavy cream, you must whip it into whipping cream and use that. The cheesecake is pretty sweet and I don't think additional sugar is required.
Gail
Can you use fresh peach slices instead of canned?
Jan Manningham
This cheesecake can be frozen, I leave my cheesecake in the fridge uncovered for 24 hrs before serving to set and firm well. Any left overs which is rare is frozen and it's still as delicious. I also double the crust recipe as my husband likes a thick crust and everyone loved it.
Abeer Rizvi
Thanks for sharing all of your tips!
Violet
Wow! It's really easy and addictive!
Sierra Fraser
i plan on making this dessert ive made it afew times and it's absolutely delicious. The only question i have is can i use other kinds of fruit or topping such as blueberries or raspberries instead of just using peaches
Abeer Rizvi
Yes, of course you can use other fruits.