No-Bake Peach Cheesecake

One serving of a Peach cheesecake slice with crumb topping on a white plate, featuring a creamy no-bake filling and peach pieces

This no-bake peach cheesecake combines fresh diced peaches with a smooth cream cheese and whipped-cream filling. A buttery graham cracker crumb base and coating add crisp contrast—no oven or gelatin needed.

Recipe Developer-Estefania

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Prep Time 15

Total Time 15

Ingredients

For the Crust and Coating

▢ 400 g graham cracker crumbs or cookies crumbs
▢ 150 g unsalted butter melted

For the Filling

▢ 300 ml heavy cream
▢ 2 tablespoons granulated sugar
▢ 250 g full-fat cream cheese softened
▢ 200 g fresh peaches peeled and diced small

Instructions

If starting with whole graham crackers, process them into fine crumbs, then weigh 400 g graham cracker crumbs. Transfer the crumbs to a bowl, add 150 g unsalted butter, and mix until evenly coated.
Transfer about one-quarter of the crumb mixture to a 9½-inch (24 cm) springform pan. Press it firmly across the bottom, then reserve the remaining crumbs.
Whip 300 ml heavy cream with 2 tablespoons granulated sugar to soft peaks.
Add 250 g full-fat cream cheese, softened, directly to the whipped cream. Beat until smooth and no lumps remain.
Gently fold in 200 g fresh peaches, peeled and diced, until evenly distributed.
Spoon the filling over the base and spread it evenly, leaving a small gap around the edge. Sprinkle the reserved crumbs over the top, allowing some to fall into the gap and coat the sides.
Refrigerate the no-bake peach cheesecake for at least 1 hour, until firm enough to slice. Remove it from the pan, slice, and serve chilled.

Notes

Peach moisture: Use ripe but firm peaches. Pat especially juicy pieces dry before folding them in to limit excess moisture.

Chilling options: One hour is the tested minimum. Chill for 2–3 hours for firmer, cleaner slices, or refrigerate overnight.

Crumb quantity: Weigh the 400 g of crumbs after crushing so the base and outer coating use the correct ratio.

Storage: Cover and refrigerate for up to 3 days. To freeze, place individual slices on a tray until firm, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Nutrition