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 a buttery cookie crumb crust with a creamy cheesecake filling and sweet peaches. It's an easy make-ahead dessert that comes together with simple ingredients and no oven.

Recipe Developer-Estefania

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Prep Time 15

Total Time 15

Ingredients

For the Crust and Topping:

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

For the Filling:

▢ 300 ml heavy cream
▢ 2 tablespoon granulated sugar
▢ 250 g cream cheese softened
▢ 200 g peaches peeled and diced

Instructions

Add the 14 oz (400 g) cookies or graham crackers to a blender or food processor and blend until fine crumbs form.
Transfer the crumbs to a bowl. Pour in the ⅔ cup (150 g) melted unsalted butter and mix until all the crumbs are evenly coated.
Add about ¼ of the crumb mixture to a 9½-inch (24 cm) springform pan. Press it firmly into the bottom to create the base. Reserve the remaining crumb mixture for later.
In a large mixing bowl, whip the 1¼ cups (300 ml) heavy cream with the 2 tablespoons sugar until thick and fluffy.
Add the 8.8 oz (250 g) softened cream cheese and mix until smooth and creamy with no lumps remaining.
Gently fold in the 1⅓ cups (200 g) diced peaches until they are evenly distributed throughout the filling.
Spoon the peach cheesecake filling into the prepared pan. Spread it into an even layer, but leave a small gap around the edge of the pan instead of pushing the filling all the way to the sides.
Sprinkle the reserved crumb mixture over the top, allowing some of the crumbs to fall into the gap around the edges to create a crumb border around the cheesecake.
Refrigerate for at least 1 hour, or until the filling is firm enough to slice.
Remove the cheesecake from the pan, slice, and serve chilled.

Notes

Use Ripe but Firm Peaches: I like using peaches that are ripe and sweet but still slightly firm. They hold their shape better in the filling and prevent the cheesecake from becoming watery.

Dry the Peaches First: If the peaches are particularly juicy, I pat them dry with paper towels before folding them into the filling. This helps the cheesecake set properly.

Chill Longer for Cleaner Slices: Although the cheesecake can be served after 1 hour, I find that chilling it for 2–3 hours makes it firmer and much easier to slice neatly.

Storage: Store any leftovers covered in the refrigerator for up to 3 days. The crumb topping will soften slightly over time, but the cheesecake will still taste delicious.

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