Peach Cheesecake
My decadent no bake peach cheesecake is an easy, hassle-free recipe. It's rich, creamy, and uses pantry staple ingredients. Watch the video below to see how I make it in my kitchen!
Servings 12 servings
Calories 314kcal
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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 16g | Protein: 6g | Fat: 26g | Sodium: 253mg | Potassium: 137mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 896IU | Vitamin C: 0.5mg | Calcium: 86mg | Iron: 0.5mg | NET CARBS: 16g