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.
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 thinks peach desserts are the best fruit desserts.
What sets my cheesecake apart from others is the use of homemade peach puree in the filling AND in the jelly topping. This means you get a double dose of peach flavor and one less bowl to clean up. 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 (aka my sister or partner).
Table of Contents
Why make my peach cheesecake 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!
Key Ingredients
Here are some notes on the main ingredients. For the full list with measurements, jump to the recipe below.
- Peach puree. Just a fancy way of saying blended peaches. Pip the peaches, quarter them, and blend until smooth. My recipe calls for 3/4 cup of it, which works out to be about 2 large peaches.
- Gelatin powder. I used gelatin powder, but feel free to use gelatin sheets if that’s what’s available.
- Cream cheese. Don’t cut corners here! Stick to a full-fat cream cheese from a block, not a tub. Tub cream cheese often has water added, which affects the texture.
- Sour cream. Adds creaminess and helps soften the richness of the cream cheese.
- Heavy cream. Chill it beforehand so that it’s easier to whip. Australian and UK friends, this is sometimes labeled as thickened cream, dollop cream, or double cream.
- Sugar. I tested both powdered sugar and white sugar, and white sugar worked best for this cheesecake. It helped stabilize the cream (instead of thinning it out) and, of course, added sweetness.
- Peach jelly. A combination of gelatin powder, water, peach puree, lemon juice, and fresh peaches!
- Crust. I’m using a simple combination of Graham crackers, melted butter, sugar, and a touch of cinnamon.
How to make a peach cheesecake
Step 1- Make the crust. Line a springform pan with parchment paper. Combine the crust ingredients in a food processor and pulse until they reach 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. This is a trick I learned in culinary school that is commonplace in many restaurant kitchens: using a springform pan for cakes and cheesecakes makes the removal seamless.
- Make sure the gelatin is fresh. If it’s expired or has been left in the sun, it won’t bloom or activate. A neat trick I use if I can’t tell is to sprinkle about a teaspoon in one cup of water. If it foams after a few minutes, it’s fresh. If it sinks, grab a new package!
- 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! I would usually mention this in my ingredient list, but I’ve noticed not many grocery stores stock frozen peaches (I only saw it at Whole Foods once!). If you can find a package, feel free to use it. I do recommend thawing them completely to avoid a watery puree.
I tested this cheesecake using Agar Agar (what I use in my vegan cheesecake to replace gelatin), and it worked well. With that said, I do suggest following the same blooming process, and increasing the amount (of agar agar) by about 25% for a firmer set.
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 * See notes
- 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
- Peach puree: About 2 large peaches blended down.
- Pre-made crust: Any 9-inch cookie or Graham cracker crust works fine.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to 6 months.
Nutrition
More cheesecake recipes
Originally published June 2023
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 🙂