No Bake Peach Cheesecake
No Bake Peach Cheesecake is a refreshing peaches and cream cheese dessert for two to end your summer evening! Made without Cool Whip, serve it as a cheesecake parfait layered with buttery graham cracker crumbs and fresh juicy peaches.
Every summer, Dad and I go peach picking at our favorite farm.
I’m not a huge eat-fruit-as-a-snack person, but for peaches I make an exception. The juicier, the better. If juice is running down your arm after one bite, you know you’re eating a good peach.
But I also love making peach desserts, so I usually pick more than I think I need.
With favorite recipes such as mini peach pies, peach crumb bars, peach ice cream, and peach turnovers, what’s missing from this list?
Answer: No Bake Peach Cheesecake!
Similar to my no bake cheesecake cups, they’re two cheesecake parfaits layered with buttery graham cracker crumbs, rich and creamy no bake cheesecake (made without Cool Whip!), and juicy cooked peaches.
You can also use peach pie filling leftover from making mini peach pies or peach jam without pectin.
It’s a refreshing peaches and cream cheese dessert for two that’s the perfect ending to a hot summer day.
Ingredients For No Bake Peach Cheesecake
Here’s what you need to make your no bake cheesecake with peaches:
- Peaches: The fresher, the better! Peeling is optional, but you can learn how to peel peaches here.
- Granulated sugar: Used to sweeten the peaches
- Lemon juice: Adds a touch of acidity to balance the sweetness
- Cinnamon: Adds extra flavor to the peaches
- Vanilla: Enhances the taste of both the peaches and cream cheese
- Graham cracker crumbs: Graham cracker is the most traditional crust on cheesecake, but you can also use gingersnap or Oreo.
- Butter: Binds the crumbs together
- Salt: Helps the crust taste better if using unsalted butter
- Heavy cream: Whipped cream is used to thicken the filling instead of Cool Whip
- Cream cheese: Use a block of full-fat cream cheese because the low fat and fat free versions have more water in them.
- Powdered sugar: Balances the tanginess of the cream cheese as well as help thicken and stabilize the filling
- Almonds: Necessary crunch to balance all the softness
What can I substitute for the peaches?
Not in the mood for no bake cheesecake with peaches? Use another fruit filling such as cherry pie filling, strawberry pie filling, blueberry pie filling, or apple pie filling.
You can also make no bake caramel apple cheesecake for a fall version.
Or skip the parfaits, make my no bake cheesecake bars or no bake mini cheesecakes, then add peaches to the top.
How To Make No Bake Peach Cheesecake
Here’s how to make your no bake peach dessert:
Cook the peaches with the sugar, lemon juice, cinnamon, and vanilla until softened.
Mix together graham cracker crumbs, butter, sugar, and salt then press into the bottom of two parfait glasses. Chill while you make the filling.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a bowl and keep cold.
Beat together cream cheese, powdered sugar, and vanilla until smooth.
Fold whipped cream into cream cheese mixture until full incorporated.
Layer cream cheese filling in cups with peaches then chill for 1 hour to allow the flavors to develop.
Refrigerate leftover no bake cheesecake for up to 5 days.
More No Bake Cheesecake Recipes
If you enjoyed your peaches and cream cheese dessert, check out these other no bake cheesecake recipes:
No Bake Peach Cheesecake
No Bake Peach Cheesecake is a refreshing peaches and cream cheese dessert for two to end your summer evening! Made without Cool Whip, serve it as a cheesecake parfait layered with buttery graham cracker crumbs and fresh juicy peaches.
Ingredients
- 1 cup diced peaches (roughly 1 large peach - peeling optional)
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Cheesecake
- 1/4 cup graham cracker crumbs plus more for garnish
- 2 tablespoons unsalted butter, melted
- 1 teaspoon granulated sugar
- Pinch of table salt (omit if using salted butter)
- 1/4 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 4 ounces (1/2 block) full-fat cream cheese, room temperature and not cold to the touch (do not sub low fat or fat free)
- 1/4 cup chopped almonds plus more for garnish
Instructions
- For the peaches: In a large saucepan, bring peaches, sugar, lemon juice, and cinnamon to a boil. Cook for 5-10 minutes or until the peaches are softened. If there isn't enough liquid from the peaches, add a little bit of water. Remove from the heat and stir in the vanilla. Cool to room temperature.
- For the cheesecake: In a small bowl, mix together the crumbs, melted butter, granulated sugar, and salt. Press into the bottom of two glasses. Refrigerate while you make the filling.
- In a large mixing bowl on medium-high speed (with whisk attachment if using 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
- Gradually beat in 1 tablespoon powdered sugar and 1/4 teaspoon vanilla then continue beating until stiff peaks form, about 2-3 minutes (when you pull the beaters up, peaks will form and not fall over).
- Transfer to another bowl and reserve 2 tablespoons whipped cream for garnish. Keep both cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon vanilla until smooth and creamy, about 1-2 minutes. Scrape down the bowl.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add some of the cheesecake filling on top of each chilled crust then add some peaches and almonds. Repeat until ingredients are all used up.
- Garnish with the reserved 2 tablespoons whipped cream. Refrigerate at least 1 hour before serving. Keep cold until ready to serve.
Store leftovers in the refrigerator for up to 5 days.
Notes
- If you decide to peel your peaches, check out my guide on how to peel peaches.
- Enjoyed this recipe? Check out No Bake Cheesecake Cups, Mini No Bake Cheesecakes, and No Bake Cheesecake Bars.
- You can also use Peach Pie Filling or Peach Jam for the peaches.
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This sounds absolutely delectable, and from a calorie standpoint, probably more like breakfast than dessert. I think I need this for breakfast. The one thing I miss since moving from the east coast is tree-ripened peaches. We spend some time at the Outer Banks (NC) every year, and you’d better believe we eat a bunch of peaches while we’re here.
This makes a great breakfast too. Kinda like yogurt and fruit, right? LOL
I’m wondering if you can make this as a Trifle? Do I need to double the recipe?
Yes, you can turn it into a trifle by adding cake pieces in between the layers. As for doubling the recipe, it depends on how many servings you want. This recipe makes 2 servings. It won’t make a very large trifle, so I’m guessing you’ll probably need to double it, especially if you’re using a traditional trifle bowl.
This sounds fabulous! I have been looking for a recipe that uses peaches, especially those fresh Colorado peaches that are currently on the market! I like that you suggest swapping out the Cool Whip! I will try this soon.
Jan of Minnesota.
Let me know how it goes!
How do you store extra whipping cream that you have whipped for later use?
You can store it in an airtight container in the refrigerator. It should keep well for about 24 hours. After that, it’ll still be fine to eat but may deflate a little. If you’re storing it longer than that, spoon it onto a baking sheet lined with parchment paper or foil, freeze until firm, then transfer to a freezer bag. That’ll keep much longer.
This sounds delectable! Can this be made a day ahead?
Yes, you should be good!
can i use this recipe to make it into a trifle?
Yes! Layer it all in one bowl for serving.
Thank you so much for not using Cool Whip! Love the ‘real thing’ in real cooking!
Yea homemade whipped cream works just as well!