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.
Servings: 9 Slices
Calories: 425kcal
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: 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