This decadent no bake peach cheesecake is an easy, hassle-free recipe. Enjoy the crumbly base, rich, creamy filling, and tart jelly top in every bite of this sweet-tart peach dessert.
We simply love no-bake recipes. Although our tiramisu steals the show, some of our tastiest desserts, like chocolate tart, salted caramel tart, lemon meringue pie, and banana pudding, are made without baking.
Combining our love for cheesecakes and in time for peach season, we have the perfect peach cheesecake recipe for you.
Table of Contents
Why you’ll love this recipe
- Light and refreshing. This recipe is luxurious and creamy yet light and refreshing. The combination of sweet peaches, tangy cream cheese, citrusy jelly, and the buttery base is irresistible.
- No bake. You don’t have to worry about using a water bath, making a crack-free cheesecake, or overbaking the top.
- Perfect summer dessert. Like a raspberry cheesecake, If you love peaches like us, this recipe is a must-try for a summer gathering.
- Make-ahead. Peach cheesecake is better when made ahead of time. Make it 1-2 days before and store it in the refrigerator.
What we love the most about this recipe is how pretty it looks. It is truly an impressive, fragrant, and delightful cheesecake that’ll have you going for seconds.
Don’t be overwhelmed by the number of ingredients below. They are some of the most common ingredients used in making no-bake cheesecakes. Here’s what you’ll need:
- Graham crackers. Pulse crackers or your favorite digestive cookies in a food processor to make a crumble. If you prefer a smooth crust, grind the biscuits fine.
- Butter. Use unsalted melted and cooled butter to make the crust.
- Sugar. To sweeten the crust. You can use your preferred sweetener or skip it altogether.
- Cinnamon. To flavor the crust.
- Peach puree. If available, use fresh peach puree. But any canned or frozen peach puree works just as well.
- Gelatin powder. I have used gelatin powder but feel free to use gelatin sheets if that is more accessible. Follow the instructions on the packet for the best results. You can also substitute gelatin with agar-agar powder.
- Cold water. To activate gelatin.
- Cream cheese. Use good quality cream cheese. Philadelphia is one of my favorites and works great for every cheesecake recipe.
- Sour cream. It helps to balance the flavors of cream cheese.
- Vanilla extract. A must for any good cheesecake.
- Heavy cream. Use heavy whipping cream only. Chill it before using it so that it is easier to whip.
- Sugar. It helps to sweeten and stabilize the whipped cream.
- Gelatin powder. To make the mango jelly.
- Water. Helps gelatin to bloom.
- Peach puree. For the fruity jelly topping.
- Lemon juice. It adds a fun acidic element. You can also use passion fruit juice for the same effect.
How to make the best peach cheesecake
The hardest part of this recipe is waiting for it to set. To get that perfect slice of the creamiest cheesecake with distinct, yummy layers, you need to make three components by following simple steps.
Step 1- Make the crust
Combine ground crackers with melted butter, sugar, and cinnamon powder in a bowl for the perfect crust. Once the mixture looks like wet sand, lay it on the base of the prepped tin. Using the bottom of a flat glass, press it down to make an even layer. You could also use my keto crust recipe for making the base.
Step 2- Melt gelatin
Combine cold water and gelatin powder in a small bowl and activate it for 5 minutes. Once resting time is over, melt it in a microwave for a few seconds.
Step 3- Make the cream cheese filling
Whisk together room temperature cream cheese, sour cream, sugar, and vanilla extract in a large bowl using an electric mixer.
Once everything is silky smooth, stir in the melted gelatin and peach puree.
Step 4- Fold in whipped cream
Using the electric mixer, beat the cold heavy cream into stiff peaks and gently fold it with the cream cheese mixture using a spatula. Do not use an electric mixer to combine.
Step 5- Set the filling
Transfer the filling into the prepped tin and smoothen the top using an offset spatula. Refrigerate the cake for at least an hour before pouring the jelly layer.
Step 6- Make the peach jelly
Combine the gelatin with water in a small bowl and set aside for 5 minutes to bloom. Then, melt it in a microwave for 15-20 seconds and let it cool.
Add melted gelatin to a mixture of lemon juice, peach puree, and sugar in a bowl and stir everything together to combine.
Step 7- Chill and set the cake
Remove the partially set cheesecake from the refrigerator and pour the jelly mixture over it. Spread it evenly on the top and set it in the fridge for at least 3-4 hours or until well set.
Step 8- Decorate and serve
Release the sides of the cake pan and gently remove the baking paper. Decorate it by piping whipped cream and topping it with fresh tropical fruits.
Once ready to eat, cut it into uniform slices using a sharp, wet knife and serve.
Tips to make the best recipe
Always use a springform cake tin. For easy removal of the cake, use the springform cake tin only. And remember to grease the pan on all sides.
Wait for the cheesecake to set. The cheesecake should be set within a few hours inside the refrigerator, depending on the quality of the gelatin. I prefer setting it overnight in the fridge before serving. Patience and good-quality gelatin are vital to making this recipe work.
Use fresh gelatin. Because it is a protein, it gets degraded if not stored properly. Check for the expiry date before using gelatin. Else you may end up with a wobbly, mousse-like cheesecake.
Fold in the whipped cream gently. Avoid overmixing whipped cream with the cream cheese mixture for a light and airy cheesecake.
Use room-temperature cream cheese. Cold cream cheese is hard and difficult to beat. Allow the cream cheese to warm to room temp before using it. It ensures easy mixing and lump-free filling.
Flavor and recipe variations
- Make mini cheesecakes. They are perfect desserts for fancy party treats. You can make mini molds or jars to make small-size cheesecakes.
- Decorate with fresh fruit. Top the jelly later with whipped cream and slices of fresh mangoes, kiwis, and berries.
- Salt your crust. Salt helps bring out the sweetness of the rest of the cheesecake.
- Use peach jam. Use peach preserved instead of peach jelly to decorate the cheesecake.
- Make it vegan. Use plant-based butter, cream cheese, heavy cream, and agar-agar powder to make this cheesecake dairy-free.
To store. Cover the cheesecake with plastic wrap, store it in an air-tight container, and refrigerate it for 3 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.
Thawing. To enjoy frozen cheesecake, thaw it overnight in the refrigerator and serve it later.
Recommended tools to make this recipe
- Hand mixer. To whip the cream and beat everything together quickly and smoothly.
- Springform pan. The perfect tin for easy removal of cakes and cheesecakes.
- Spatula. To fold everything together.
More tasty cheesecake recipes to try
Frequently asked questions
Definitely, just remember to thaw the frozen peaches before making pureeing it.
Gelatin helps build the cheesecake structure and stabilizes it. Because this recipe uses peach puree, you need gelatin to solidify the cake. If you don’t add gelatin, you’ll have a flowy consistency. Also, you need gelatin to make jelly on top. So I’d advise not skipping it.
You can substitute graham crackers with gluten-free biscuits to make this recipe gluten-free.
First, choose ripe and firm peaches. If you find freestone variety, go with it. To make it, peel the peaches and separate the flesh from the seed. Then blend it in a food processor or a blender until smooth. If fibrous, strain the puree for the perfect texture.
- 2 1/4 teaspoons gelatin
- 1/4 cup water
- 1/2 cup peach puree
- 1 1/2 teaspoons lemon juice
- 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.
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