Easy no bake peach cheesecake recipe, homemade with simple ingredients. A crispy buttery graham cracker crust is loaded with a rich and creamy cheesecake filling. Then, it is topped off with fresh or canned peaches and jam syrup.
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Even if you are not a fan of peaches, I have a feeling today's dessert will change your mind. I am sharing it in time for peach season. It's just as delicious as my Peaches and Cream Dip (Fresh or Canned) as well as this Easy Peach Pie (Fresh or Frozen). It's composed of three wonderful layers: peach slices with jam syrup, Graham cracker crust and creamy filling.
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Key ingredients
- Peaches- Be sure they are ripe enough to be firm but not overly mushy.
- Graham Crackers- These should be crushed to make a nice crust.
- Coconut- You will want to use the desiccated kind which is finer than shredded.
- Cool Whip- This is an easy and quick option that works well.
- Sugars- Brown sugar and powdered sugar are both used in this recipe.
- Cream cheese- Make sure it is full fat for maximum creaminess.
- Butter- Use unsalted, melted butter for best results.
- White chocolate- The higher the quality, the better the overall flavor.
- Peach jam- You can use homemade or store bought.
Variations
- Combine other fruits- Such as mango slices or fresh berries for a different but equally delicious flavor profile.
- Use a classic crust- My graham cracker crust recipe below has some coconut which I love but if you want the classic version, then follow this post on How to Make Graham Cracker Crust (No Bake).
- If you prefer a flaky crust- Then you will have to bake it first until golden brown and once it cools completely, you can spread the cheesecake filling and chill. Follow this post on How to Make Flaky Butter Pie Crust
- Try other jams for a flavor twist in the topping syrup- Such as Strawberry Jam, raspberry, blackberry or even orange marmalade.
- Add spices in the filling- Such as ground cardamom, cinnamon, or even saffron.
- Try adding extracts in the cheesecake filling- To take it to a whole new level of deliciousness. Some of my favorite extracts are maple, coconut, vanilla, and almond.
- Replace the peach syrup and peach slices on top- With my Homemade Pie Filling.
- Make mini versions- By evenly distributing the layers in a cupcake tin like I did with these Strawberry Cheesecake Cupcakes (Mini).
- Turn these into cheesecake cups- Because this is a no bake recipe, it can easily be layered into clear plastic or glass cups to be served, similar to English Trifle.
- Add some lemon zest- To compliment the peaches with a citrus flavor.
- Buy a pre-made crust- For an even quicker and easier dessert.
- Add chocolate- Use a chocolate crust, top with chocolate shavings, or even add mini chocolate chips to the filing or as a topping.
- Use my Homemade Whipped Cream- Instead of Cool Whip.
How to make easy no bake peach cheesecake recipe from scratch?
- Combine in a bowl- Graham cracker crumbs, coconut, and brown sugar.
- Mix in melted butter- Then dump mixture into pan, press down, and chill until firm.
- In a new bowl- Mix cream cheese and whipped cream for filling.
- Add in powdered sugar until combined- Then add in melted white chocolate.
- Stir in peach slices- And spoon the mixture evenly on top of chilled crust.
- Cover and refrigerate- Until cheesecake layer sets up.
- Make peach syrup topping- By heating jam and water on the stove until it makes a syrup.
- Allow syrup to cool- While you arrange peach slices on top of chilled cheesecake.
- Pour syrup on top- Just before serving and enjoy.
Tips and techniques
- You can use 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 allows it to set properly and makes it firm and slicing becomes easier.
- Don't use low fat or fat free or sugar free ingredients- The results are just not the same and lack the perfect 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- Or else it will create a puddle around the base. That will result in a soggy graham cracker crust.
- Different brands of jams have varying consistencies- Your jams may require more or less water to get the desired "syrup" consistency.
- Don't even think about skipping the peach jam syrup topping- Not only did it make this cheesecake more attractive but it also enhanced that fruity peachy flavor.
- Be sure to use unsalted butter- Because you don't want your treat to become overly salty-
- Don't use melted butter that is too hot or boiling- Because it will melt the cheesecake filling.
- Adjust amount of water in syrup- Depending on the type of jam you use. You want the consistency to be just right so that it's not to runny or too thick.
- A springform pan is essential- Because it will allow you to remove the pan without ruining the delicate treat. It keeps the overall aesthetic appeal.
Recipe FAQs
Why didn't my cheesecake set?
You didn't chill long enough or your measurements were not correct. Please don't eyeball anything and use measuring cups.
Can frozen or canned peaches be used in this recipe?
Yes, canned peaches can be used. Just be sure to pat them dry with paper towels. Frozen peaches cannot be used. Their texture does not work in this dessert.
Do I have to remove the peach skins?
Yes. You can do this easily by blanching them or putting them in a quick hot water bath that makes the skins come off easily with little waste. You can also use a knife to peel off the skins. You want to do this so that your dessert doesn't have a fuzzy texture and everything is smooth.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- This is not recommended since the cheesecake filling does not thaw well.
- Room temperature- I wouldn't recommend keeping it out for more than 3 hours.
- Make ahead- This dessert needs to be made at least 1 day in advance to allow for enough time for it to chill and firm.
More fruit desserts
- Chocolate Raspberry Mousse Cake (4 Layers)
- Moist Lemon Cake With Lemon Curd
- Easy Cherry Cake With Cake Mix
- Caramelized Baked Peaches (With Cinnamon)
- Peach Dump Cake (With Cake Mix)
Recipe
No Bake Peach Cheesecake
Easy no bake peach cheesecake recipe, homemade with simple ingredients. A crispy buttery graham cracker crust is loaded with rich and creamy cheesecake filling. Then, it is topped off with fresh or canned peaches and jam syrup.
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Ingredients
Graham Cracker Crust
- 1 ½ cups Graham crackers Crushed
- 2 tablespoon Coconut Desiccated
- ¼ cup Brown sugar
- 7 tablespoon Butter Unsalted, Melted
Peach Cheesecake Filling
- 8 oz. Cream cheese Full fat, Room temperature
- 3 cups Cool Whip Full fat
- 1 cup Powdered sugar
- ⅓ cup White chocolate Melted but not too hot
- ⅓ cup Peaches Canned or fresh, Cut into small 1 inch pieces
Peach Syrup Topping
- 1 ½ cups Peach jam
- ⅛-1/4 cup Water Adjust according to your brand of jam. You may need to add more or less to create a thick syrup consistency.
- 4 cups Peaches Canned or fresh, Sliced, Patted dry with paper towels
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 deep 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 firm.
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 slices.
- Spoon this mixture on top of the graham cracker crust and spread evenly with a spatula.
- Cover and refrigerate 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. You can also use a microwave.
- 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 in a beautiful pattern.
- Pour the peach syrup on top of the cake just prior to serving and enjoy.
Notes
- Different brands of jams have varying consistencies. Your jams may require more or less water to get the desired "thick syrup" consistency.
- If you are short on time, you can use a pre-made store-bought graham cracker crust.
- Spices like cardamom or saffron or cinnamon pair well with fruit flavors and you can add 1 teaspoon of your desire spice in the cheesecake filling.
- Use full fat ingredients for maximum richness and creaminess.
- This cheesecake needs to chill in fridge for a few hours. That's what allows it to set and become firm. You cannot rush this process. Plan accordingly.
- You can replace the peach jam syrup and fresh slices on top with peach pie filling.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 425kcalCarbohydrates: 59gProtein: 4gFat: 23gSaturated Fat: 13gCholesterol: 60mgSodium: 240mgPotassium: 294mgFiber: 2gSugar: 45gVitamin A: 960IUVitamin C: 5.8mgCalcium: 75mgIron: 1mg
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.
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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.
Violet
Wow! It's really easy and addictive!
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!
Gail
Can you use fresh peach slices instead of canned?
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.