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
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Graham Cracker Crust
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1 1/2 cups crushed graham crackers
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2 tablespoons finely shredded coconut
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1/4 cup brown sugar
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7 tablespoons unsalted butter, melted
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Cheesecake Filling
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8 oz cream cheese
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3 cups whipped topping
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1 cup powdered sugar
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1/3 cup melted white chocolate
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1/3 cup canned peaches, finely chopped
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Peach Syrup Topping
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1 1/2 cups peach jam
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1/4 cup water
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29 oz canned peach slices
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Instructions
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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.
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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.
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Chill for at least 6 hours or overnight until set.
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Simmer peach jam with water to create syrup. Let cool.
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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.
Nutrition
- Serving Size: 1 slice
- Calories: 425 kcal
- Sugar: 45 g
- Carbohydrates: 59 g
- Protein: 4 g