Peach Cheesecake
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My peach cheesecake recipe needs zero baking and yields a tangy cheesecake with a refreshing peach jelly topping. It’s sweet, tart, and CREAMY.
Need more cheesecake recipes? Try my strawberry cheesecake, protein cheesecake, or cherry cheesecake next.
I love pairing fruit with cheesecake. It’s one of the best dessert combinations, and when I need a summertime treat, I always gravitate to peaches. That, and my family reckon peach desserts are the best fruit desserts.
For my peach cheesecake recipe, I mix peach puree into the filling AND turn it into jelly to cover the top. The result is a vibrant and colorful dessert that’s sweet yet tart and refreshing. It’s so good that certain family members freeze peaches to have this dessert year-round!
Table of Contents
Why I love this recipe
- No oven needed. Instead, I use gelatin to bind the filling. That means no eggs, no water bath, and no cracked tops.
- Use fresh or frozen peaches. I’ll often opt for frozen peaches since they are cheaper and frozen at peak ripeness.
- Easy to make ahead. Prepare the cheesecake and store it for 1-2 days before you need it. No one will know the difference.
- It looks and smells impressive. For how simple this cheesecake is, the results are wildly impressive–just ask my friends!
Ingredients needed
Crust:
- Graham cracker crumbs. The base of the graham cracker crust.
- Melted butter. Use cooled, unsalted butter.
- Sugar. To sweeten the crust, use regular or brown sugar. If the cookies are sweet enough, feel free to omit this.
- Cinnamon. To flavor the crust.
Filling:
- Peach puree. If available, use fresh puree. But any canned or frozen (and thawed) peach puree works just as well. Read my tip below on making puree from scratch.
- Gelatin powder. I used gelatin powder, but feel free to use gelatin sheets if that’s what’s available. Refer to the package instructions for the best results. Alternatively, agar agar is made from seaweed and yields similar results.
- Cold water. To activate the gelatin.
- Cream cheese. Don’t cut corners here! Stick to a full-fat cream cheese from a block, not a tub. Tub cream cheese tends to have water added, which will affect the texture.
- Sour cream. Adds creaminess and helps soften the richness of the cream cheese.
- Vanilla extract. For flavor.
- Heavy cream. Use heavy whipping cream only. Chill it beforehand so that it’s easier to whip.
- Sugar. To stabilize the whipped cream.
- Peach jelly. A combination of gelatin powder, water, peach puree, lemon juice, and fresh peaches!
My homemade peach puree
If using fresh peaches, wash and dry them, then slice them in half and discard the pits and stems. Add them to a blender and blend until completely smooth. I find 3 large peaches yield about 1 ½ cups of puree.
How to make a peach cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Line a springform pan with parchment paper. Combine the crust ingredients in a food processor and pulse until it reaches a sandy texture. Press it into the pie pan.
Step 2- Make the filling. Bloom the gelatin in water. In the bowl of a standing mixer, beat the cream cheese, sour cream, sugar, and vanilla. Whisk in the gelatin and peach puree until smooth.
Step 3- Add heavy cream. Beat the heavy cream to stiff peaks, then stir it into the cream cheese mixture.
Step 4- Chill. Pour the cheesecake batter into the pie crust and chill for an hour.
Step 5- Make the jelly. Bloom the gelatin in water, then combine it with the remaining ingredients.
Step 6- Add the jelly layer. Pour the jelly over the cheesecake and refrigerate until firm.
Arman’s recipe tips
- Save time. Use a pre-made pie crust and peach preserves. Just make sure the crust is a no-bake one, or bake it before adding the filling.
- Use a springform cake pan. So it’s seamless to remove.
- Make sure the gelatin is fresh. Gelatin is a protein, meaning it gets degraded if not properly stored. Always double-check the expiration date before using it, lest you end up with a wobbly cheesecake!
- Use room temperature cream cheese. So it’s easier to beat. If you forget to let it come to room temperature, pop it in the microwave for 10-15 seconds to soften it.
Storage instructions
To store: Store the cheesecake in an airtight container and keep it in the refrigerator for 3-4 days.
To freeze: Once the cake is set, cover it with layers of aluminum foil or plastic wrap and store it in the freezer for 3-6 months.
Frequently asked questions
Definitely! Just remember to thaw the frozen peaches before making pureeing.
Gelatin is necessary to stabilize the cheesecake since it’s a no-bake recipe. If you’d rather not use it, use agar agar instead.
More fruity desserts
Peach Cheesecake
Video
Ingredients
- 1 1/4 cups graham cracker crumbs or digestive cookies
- 1/2 cup butter melted and cooled
- 1 tablespoon sugar
Cheesecake filling
- 3/4 cup peach puree
- 5 teaspoons gelatin
- 1/2 cup water cold
- 14 ounces cream cheese
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/4 cup sugar
Peach jelly
- 2 1/4 teaspoons gelatin
- 1/4 cup water
- 1/2 cup peach puree
- 1 1/2 teaspoons lemon juice
Instructions
- Make the crust; line a 9-inch springform cake pan with parchment paper.
- Combine ground crackers, butter, and sugar in a bowl. It should look like wet sand. Transfer the mixture to the prepared pan and press it down firmly. Set the crust aside.
- Make the filling; in a small bowl, combine water and gelatin. Set it aside for 5 minutes.
- Beat the cream cheese, sugar, sour cream, and vanilla extract in a bowl with an electric mixer.
- Melt the gelatin in a microwave and whisk it into the cream cheese mixture. Add the peach puree and stir until smooth.
- Beat the heavy cream until stiff peaks form. Gradually fold the heavy cream into the cream cheese mixture.
- Transfer the cream cheese mixture to the cake pan and smooth the top. Refrigerate the cake for 1 hour.
- Make the peach jelly; combine water and gelatin powder in a bowl. Set it aside for 5 minutes to bloom.
- Microwave the gelatin for 15-20 seconds or until melted. Let the gelatin cool down for a few seconds. Combine gelatin, peach puree, lemon juice, and sugar in a bowl.
- Pour the peach jelly over the cheesecake. Chill the cake for 3-4 hours or until the jelly and cake are set.
- Carefully remove the cake and decorate it with peaches and some whipped cream, slice, then serve.
Notes
Nutrition
Originally published June 2023, updated and republished November 2024
I actually never made peach puree. It should be so sweet.
Hello, in the Peach Jelly section of the ingredients it does not list sugar. But in the instruction section for the Peach Jelly includes sugar
Will fix it 🙂