No Bake Peach Cheesecake

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.

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Anyways, this peaches and cream cheesecake is composed of THREE wonderful layers:

  1. Graham cracker crust.
  2. Creamy cheesecake with peach pieces.
  3. Peach slices and peach syrup.

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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!

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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.

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Well, that’s all for today.

If you liked this post, you may like some of these other Summer cake recipes too…

Raspberry mousse cake

Lemon cake

Mango cherry cake

Peaches and cream dip

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No Bake Peach Cheesecake

Prep Time: 10 minutes
Chill time: 6 hours
Total Time: 6 hours 10 minutes
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!
Yield: 10 People


Graham Cracker Crust

  • 1 1/2 cups Graham crackers, Crushed
  • 2 tbsp Coconut, Finely shredded
  • 1/4 cup Brown sugar
  • 7 tbsp Butter, Unsalted, Melted

Peach Cheesecake Filling

Peach Syrup Topping

  • 1 1/2 cups Peach jam
  • 1/4 cup Water
  • 29 oz. Canned peaches, Slices


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!


  • Read my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 425kcal, Carbohydrates: 59g, Protein: 4g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 60mg, Sodium: 240mg, Potassium: 294mg, Fiber: 2g, Sugar: 45g, Vitamin A: 960IU, Vitamin C: 5.8mg, Calcium: 75mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 425
Author: Abeer Rizvi

Until next time, tata my lovelies!

25 comments on “No Bake Peach Cheesecake”

  1. 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.5 stars

  2. Wow! It’s really easy and addictive!5 stars

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