No Bake Peach Cheesecake is a luscious, summer-perfect dessert that blends creamy cheesecake with juicy peaches and a buttery graham cracker crust. This easy, oven-free treat is a crowd-pleaser and comes together with minimal effort, making it ideal for warm-weather entertaining or a simple indulgence. Each slice bursts with fruity freshness and a subtle sweetness that’s enhanced by a golden peach syrup glaze. Whether you’re hosting a backyard BBQ, celebrating a special occasion, or just craving a cool dessert, this No Bake Peach Cheesecake is guaranteed to impress without the heat of the oven.
Why You’ll Love This No Bake Peach Cheesecake
This cheesecake offers a dreamy combination of textures and flavors. The crust is buttery and slightly nutty thanks to shredded coconut. The filling is rich, creamy, and infused with delicate hints of white chocolate and peaches. The crowning glory is a glossy peach syrup that adds a visually stunning and flavor-rich finish. Plus, since there’s no baking involved, it’s a foolproof dessert even beginners can master.
Ingredients
Graham Cracker Crust
- 1 1/2 cups crushed graham crackers
- 2 tablespoons finely shredded coconut
- 1/4 cup brown sugar
- 7 tablespoons unsalted butter, melted
Peach Cheesecake Filling
- 8 oz cream cheese
- 3 cups whipped topping (like Cool Whip)
- 1 cup powdered sugar
- 1/3 cup melted white chocolate
- 1/3 cup canned peaches, finely chopped
Peach Syrup Topping
- 1 1/2 cups peach jam
- 1/4 cup water
- 29 oz canned peach slices
Step-by-Step: How to Make No Bake Peach Cheesecake
Prepare the Crust
- In a large bowl, combine crushed graham crackers, shredded coconut, and brown sugar. Mix with a fork.
- Pour in the melted butter and stir until the mixture resembles wet sand.
- Press the mixture into a 6-inch springform pan, using a flat-bottomed glass to compact it firmly.
- Chill the crust in the refrigerator for at least 30 minutes until firm.
Make the Cheesecake Filling
- In a mixing bowl, beat the cream cheese and whipped topping until smooth and creamy.
- Add powdered sugar and continue to mix until fully incorporated.
- Stir in the melted white chocolate until the mixture is silky.
- Fold in the chopped canned peaches.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until set.
Prepare the Peach Syrup Topping
- In a small saucepan over medium heat, combine the peach jam and water.
- Stir continuously until the jam dissolves into a smooth syrup.
- Let the syrup cool to room temperature.
- Once the cheesecake has set, remove it from the springform pan.
- Arrange canned peach slices on top in a decorative pattern.
- Pour the cooled syrup over the top just before serving.
Helpful Tips
- Make sure the cream cheese is at room temperature for a smoother filling.
- Chill the crust thoroughly before adding the filling to prevent it from crumbling.
- Use a springform pan for easy removal and presentation.
- For extra flavor, add a pinch of cinnamon to the crust mixture.
Substitutions And Variations
- Graham crackers: Use digestive biscuits or vanilla wafers.
- Coconut: Omit or replace with chopped nuts for texture.
- Whipped topping: Swap with homemade whipped cream for a fresher taste.
- White chocolate: Try using melted milk or dark chocolate for a different flavor profile.
- Peach jam: Apricot jam works well if peach is unavailable.
Storage Instructions
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Nutritional Information
- Calories: 425 kcal
- Carbohydrates: 59g
- Protein: 4g
- Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 60mg
- Sodium: 240mg
- Potassium: 294mg
- Fiber: 2g
- Sugar: 45g
- Vitamin A: 960 IU
- Vitamin C: 5.8 mg
- Calcium: 75 mg
- Iron: 1 mg
Serving Suggestions
Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh mint or a sprinkle of crushed graham crackers for extra flair. Pair with iced tea or a light dessert wine for a delightful summer treat.
Frequently Asked Questions About No Bake Peach Cheesecake
Can I make this cheesecake ahead of time?
Yes! It’s best made a day in advance to allow it to set fully and for the flavors to meld together.
Can I use fresh peaches instead of canned?
Absolutely. Just peel and slice fresh ripe peaches. You might want to add a bit of sugar if they’re not very sweet.
What can I use instead of a springform pan?
A deep pie dish or a square baking dish can work, but be mindful it might be harder to remove clean slices.
Is there a dairy-free version of this recipe?
You can try using dairy-free cream cheese, whipped coconut cream, and dairy-free white chocolate for a vegan-friendly version.
Can I skip the white chocolate?
Yes, but it adds a lovely richness. You can omit it or replace it with another flavoring like vanilla extract.
Conclusion
Thank you for trying out this No Bake Peach Cheesecake recipe! It’s one of those sweet treats that never fails to impress with its creamy texture, fruity flavor, and beautiful presentation. I love how easy it is to prepare, especially during the summer months when turning on the oven is the last thing on your mind. Whether you’re enjoying it solo or sharing it with friends and family, this cheesecake is sure to brighten your day. Happy no-baking, and thank you for being part of our delicious journey!
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No Bake Peach Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
Description
No Bake Peach Cheesecake is the ultimate summer dessert—creamy, fruity, and effortless. With no oven needed, it’s the perfect cool-down treat for warm days. A buttery graham cracker crust holds a smooth cheesecake layer with hints of peach and white chocolate, all topped with a luscious peach syrup. Try it today!
Ingredients
Graham Cracker Crust
1 1/2 cups crushed graham crackers
2 tablespoons finely shredded coconut
1/4 cup brown sugar
7 tablespoons unsalted butter, melted
Cheesecake Filling
8 oz cream cheese
3 cups whipped topping
1 cup powdered sugar
1/3 cup melted white chocolate
1/3 cup canned peaches, finely chopped
Peach Syrup Topping
1 1/2 cups peach jam
1/4 cup water
29 oz canned peach slices
Instructions
Mix crushed graham crackers, coconut, and brown sugar. Add melted butter and stir until it resembles wet sand. Press into a springform pan and chill for 30 minutes.
Beat cream cheese and whipped topping until smooth. Add powdered sugar and melted white chocolate, then fold in chopped peaches. Pour over crust and smooth the top.
Chill for at least 6 hours or overnight until set.
Simmer peach jam with water to create syrup. Let cool.
Remove cheesecake from the pan, top with peach slices, and drizzle syrup before serving.
Notes
Use room-temperature cream cheese for a smoother texture. Chill crust before filling. A springform pan helps with clean slices. Add cinnamon to the crust for a flavor twist.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for syrup only)
Nutrition
- Serving Size: 1 slice
- Calories: 425 kcal
- Sugar: 45 g
- Carbohydrates: 59 g
- Protein: 4 g