No-Bake Peach Cheesecake

If you’re looking for a delightful dessert that doesn’t require turning on the oven, then a No-Bake Peach Cheesecake is the perfect choice. This creamy, fruity treat combines the rich flavor of cheesecake with the sweetness of fresh peaches, making it an ideal dessert for any occasion, especially during warm months. With its easy preparation and refreshing taste, this no-bake cheesecake will surely impress your family and friends.

Why Make This Recipe

Making a No-Bake Peach Cheesecake is a great idea for several reasons. First, the recipe is simple and takes minimal time to prepare, making it perfect for busy people or last-minute gatherings. Second, the combination of smooth cheesecake, crunchy crust, and juicy peaches creates a balanced texture and flavor that everyone will enjoy. Lastly, there’s no need for baking, which means you can avoid heating up your kitchen on a hot day.

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 tsp ground cinnamon
4 tbsp unsalted butter, melted
16 oz cream cheese, room temperature
14 oz sweetened condensed milk
2 tsp pure vanilla extract or vanilla bean paste
8 oz frozen whipped topping, thawed
1 lb fresh or frozen sliced peaches
1/2 cup packed light brown sugar
3 tbsp water
1/4 tsp pure vanilla extract
1 tsp ground cinnamon
Whipped topping for garnish
Candied pecans for garnish

Directions:

Prepare the Crust: In a medium bowl, stir together the graham cracker crumbs, chopped pecans, and cinnamon. Mix in the melted butter until evenly coated. Divide among 8 serving dishes and refrigerate.
Make the Cheesecake Filling: Beat the cream cheese until smooth, then slowly add the sweetened condensed milk and vanilla extract. Fold in the whipped topping until well combined.
Assemble the Cheesecake: Spoon the cheesecake filling over the chilled crusts and refrigerate to set.
Make the Peach Compote: In a saucepan, combine the sliced peaches, brown sugar, water, vanilla extract, and cinnamon. Cook until thickened, then refrigerate to cool.
Serve: Top each cheesecake with the peach compote and garnish with whipped topping and candied pecans. Store any leftovers in the refrigerator.

How to Serve No-Bake Peach Cheesecake

Serve your No-Bake Peach Cheesecake chilled. It’s best enjoyed on a warm day with a dollop of whipped topping and a sprinkle of candied pecans on top. This makes for an appealing presentation and adds a nice crunch to each bite.

How to Store No-Bake Peach Cheesecake

To keep your No-Bake Peach Cheesecake fresh, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you’ve made the peach compote separately, store it in a separate container to maintain the texture of the cheesecake.

Tips to Make No-Bake Peach Cheesecake

Ensure your cream cheese is at room temperature to avoid lumps in the filling.
For a sweeter cheesecake, adjust the amount of brown sugar in the peach compote.
If you want to change up the flavor, feel free to swap out the peaches for your favorite fruit, such as strawberries or blueberries.

Variation

If you’re looking for a different twist, try adding a layer of chocolate or caramel sauce between the crust and cream cheese filling for an extra burst of flavor. You could also mix in crushed cookies or nuts into the cheesecake filling for added texture.

FAQs

Can I use canned peaches instead of fresh?
Yes, canned peaches can be used. Just be sure to drain them well to avoid excess moisture.
How long do I need to refrigerate the cheesecake?
It is recommended to refrigerate the cheesecake for at least 4 hours, but leaving it overnight will yield the best texture.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it a great dessert to prepare for gatherings.