No Bake Peach Cheesecake {Fresh or Canned}

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.

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.

Jump to:

• Key ingredients
• Variations
• How to make easy no bake peach cheesecake recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More fruit desserts
• Recipe

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?

1. Combine in a bowl- Graham cracker crumbs, coconut, and brown sugar.
2. Mix in melted butter- Then dump mixture into pan, press down, and chill until firm.
3. In a new bowl- Mix cream cheese and whipped cream for filling.
4. Add in powdered sugar until combined- Then add in melted white chocolate.
5. Stir in peach slices- And spoon the mixture evenly on top of chilled crust.
6. Cover and refrigerate- Until cheesecake layer sets up.
7. Make peach syrup topping- By heating jam and water on the stove until it makes a syrup.
8. Allow syrup to cool- While you arrange peach slices on top of chilled cheesecake.
9. 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

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