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