Peach Cheesecake

This no bake peach cheesecake is light, creamy, and bursting with fresh peach flavor- with a glossy peach jelly topping that sets perfectly every time. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 314kcal

Author Arman Liew

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.

Video

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