No-Bake Peach Cheesecake
Introduction
If you’re looking for a smooth and fruity dessert that doesn’t require baking, the No-Bake Peach Cheesecake is a perfect choice! It’s creamy, refreshing, and deliciously topped with sweet peach compote. Perfect for hot summer days or any gathering, this cheesecake is sure to impress your family and friends.
Why Make This Recipe
This No-Bake Peach Cheesecake is easy to prepare and doesn’t require any special baking skills. It’s a great way to enjoy fresh peaches, and the creamy cheesecake filling pairs wonderfully with the sweet fruit. Plus, there’s no oven involved, which makes it a perfect treat for any occasion. Whether you’re hosting a party or just wanting a tasty dessert, this recipe is a winner!
How to Make No-Bake Peach Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 1/3 cup pecan halves or candied pecans, finely chopped
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 8 ounces frozen whipped topping, thawed
- 1 pound fresh or frozen sliced peaches
- 1/2 cup packed light brown sugar
- 3 tablespoons water
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Whipped topping for garnish
- Candied pecans for garnish
Directions
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Stir until the mixture looks like wet sand. Evenly fill 8 individual serving dishes with the mixture. Press the crumbs into the bottom of each dish and refrigerate to set.
Make the Cheesecake Filling: In a stand mixer or large bowl, beat the cream cheese until smooth. Gradually add sweetened condensed milk while mixing. Stir in vanilla extract. Fold in the thawed whipped topping until well combined.
Assemble the Cheesecakes: Spoon the cheesecake filling over the chilled crusts. Refrigerate while you prepare the peach compote.
Prepare the Peach Compote: In a saucepan, combine sliced peaches, brown sugar, water, vanilla extract, and ground cinnamon over low-medium heat. Cook until thickened, about 15-20 minutes. Let it cool and then refrigerate.
Serve the Cheesecakes: Top each cheesecake with the peach compote, add whipped topping, and sprinkle with candied pecans. Serve chilled.
Storage: Keep leftovers in the refrigerator for up to 3 days.
How to Serve No-Bake Peach Cheesecake
Serve your No-Bake Peach Cheesecake chilled. It’s great for picnics, potlucks, or just as a delightful dessert at home. Garnish with extra whipped topping and candied pecans for a nice touch.
How to Store No-Bake Peach Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It should be good for up to 3 days. If the peach compote is separate, it can also be stored in the fridge.
Tips to Make No-Bake Peach Cheesecake
- Ensure the cream cheese is at room temperature for a smooth filling.
- Feel free to adjust the amount of brown sugar in the peach compote to suit your taste.
- You can use other fruits like strawberries or blueberries for a different flavor.
Variation
Instead of peaches, you can use other fruits like blueberries or strawberries in the cheesecake or compote. This recipe is flexible and can be adapted to your favorite fruits.
FAQs
Q: Can I use canned peaches instead of fresh?
A: Yes, you can use canned peaches, but make sure to drain them well before cooking.
Q: How long does it take to prepare this cheesecake?
A: The preparation takes about 30 minutes, plus additional time to chill.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! You can prepare it a day in advance and keep it in the refrigerator until you’re ready to serve.
Enjoy making this delightful No-Bake Peach Cheesecake! It’s an easy and tasty dessert that everyone will love.
Print
No-Bake Peach Cheesecake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A smooth and fruity dessert that’s creamy and refreshing, perfect for hot summer days and gatherings.
Ingredients
- 1 cup graham cracker crumbs
- 1/3 cup pecan halves or candied pecans, finely chopped
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 8 ounces frozen whipped topping, thawed
- 1 pound fresh or frozen sliced peaches
- 1/2 cup packed light brown sugar
- 3 tablespoons water
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Whipped topping for garnish
- Candied pecans for garnish
Instructions
- Prepare the crust by combining graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Press into 8 individual serving dishes and refrigerate.
- Make the cheesecake filling by beating cream cheese until smooth, gradually adding sweetened condensed milk, and stirring in vanilla extract before folding in thawed whipped topping.
- Spoon the cheesecake filling over the chilled crusts and refrigerate.
- Prepare the peach compote by cooking sliced peaches, brown sugar, water, vanilla extract, and ground cinnamon in a saucepan over low-medium heat until thickened.
- Top the cheesecakes with the peach compote, add whipped topping, and sprinkle with candied pecans. Serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure cream cheese is at room temperature for a smooth filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: no-bake, cheesecake, dessert, peaches