Quick & Easy No-Bake Peach Cheesecake: A Summer Delight!

Summer is the perfect time for light, refreshing desserts, and what’s more summery than the sweet, juicy flavor of peaches? This no-bake peach cheesecake recipe is incredibly easy to make, requires minimal ingredients, and delivers a decadent, creamy cheesecake experience without ever turning on your oven. It’s perfect for hot days, potlucks, or simply when you crave a quick and delicious treat. Get ready to impress your friends and family with this show-stopping dessert!

## Why You’ll Love This No-Bake Peach Cheesecake

* **No Oven Required:** Say goodbye to heating up your kitchen! This recipe is entirely no-bake, making it ideal for warm weather.
* **Quick & Easy:** Minimal prep time and simple instructions mean you can whip this up in under an hour (plus chilling time).
* **Deliciously Creamy:** The combination of cream cheese, whipped cream, and condensed milk creates a smooth and luxurious texture.
* **Bursting with Peach Flavor:** Fresh or canned peaches add a sweet and tangy element that perfectly complements the rich cheesecake base.
* **Perfect for Any Occasion:** Whether it’s a casual backyard BBQ or a fancy dinner party, this cheesecake is sure to be a hit.

## Ingredients You’ll Need

Before you start, gather all your ingredients. This will make the process smoother and ensure you don’t miss anything.

**For the Crust:**

* 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
* 5 tablespoons unsalted butter, melted
* 2 tablespoons granulated sugar

**For the Cheesecake Filling:**

* 16 ounces cream cheese, softened to room temperature
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* 1 cup heavy cream, cold
* 1/2 cup powdered sugar
* 1/4 teaspoon salt

**For the Peach Topping:**

* 2-3 ripe peaches, peeled and sliced (or 1 (15 ounce) can of sliced peaches in light syrup, drained and patted dry)
* 2 tablespoons peach preserves (optional, for extra shine and flavor)

## Equipment You’ll Need

* 9-inch springform pan
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Food processor (optional, for crushing graham crackers)

## Step-by-Step Instructions

Now, let’s get to the fun part! Follow these simple steps to create your own delicious no-bake peach cheesecake.

### Step 1: Prepare the Graham Cracker Crust

1. **Crush the Graham Crackers:** If you don’t have graham cracker crumbs pre-made, place the graham crackers in a food processor and pulse until finely crushed. Alternatively, you can place them in a large zip-top bag and crush them with a rolling pin.
2. **Combine Ingredients:** In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened.
3. **Press into Pan:** Press the graham cracker mixture firmly into the bottom of the 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even, compact crust. You can also bring the crust up the sides of the pan slightly, but this is optional.
4. **Chill the Crust:** Place the prepared crust in the refrigerator while you make the filling. This will help it set and prevent it from crumbling when you add the cheesecake mixture.

### Step 2: Make the Cheesecake Filling

1. **Beat the Cream Cheese:** In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure there are no lumps.
2. **Add Condensed Milk and Vanilla:** Gradually add the sweetened condensed milk to the cream cheese, mixing on low speed until well combined. Stir in the vanilla extract.
3. **Whip the Heavy Cream:** In a separate clean, cold bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and salt, continuing to beat until stiff peaks form. Be careful not to overwhip.
4. **Gently Fold:** Gently fold the whipped cream into the cream cheese mixture in two additions. Be careful not to deflate the whipped cream; this will keep the cheesecake light and airy. Use a rubber spatula to combine the mixtures until just incorporated. Avoid overmixing.

### Step 3: Assemble the Cheesecake

1. **Pour Filling:** Remove the chilled graham cracker crust from the refrigerator. Pour the cheesecake filling evenly over the crust. Smooth the top with a spatula.
2. **Chill:** Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. This allows the cheesecake to set completely.

### Step 4: Prepare the Peach Topping

1. **Slice the Peaches:** If using fresh peaches, peel and slice them thinly. If using canned peaches, drain them well and pat them dry with paper towels.
2. **Arrange Peaches:** Arrange the peach slices on top of the chilled cheesecake in a decorative pattern. You can create concentric circles, a spiral, or any design you like. Get creative!
3. **Add Peach Preserves (Optional):** If desired, gently warm the peach preserves in a small saucepan or microwave for a few seconds until melted. Brush the melted preserves over the peach slices for a glossy finish and added flavor.

### Step 5: Serve and Enjoy!

1. **Release from Pan:** Carefully remove the cheesecake from the springform pan by releasing the latch. Run a thin knife around the edges of the cheesecake before releasing the pan to ensure a clean release.
2. **Slice and Serve:** Slice the cheesecake into wedges and serve immediately. This no-bake peach cheesecake is best enjoyed chilled.

## Tips and Variations

* **Use Other Fruits:** Feel free to substitute the peaches with other fruits like berries, mangoes, or pineapple. Adjust the preserves accordingly (e.g., use strawberry preserves with strawberries).
* **Add a Swirl:** Before chilling, swirl a spoonful of peach preserves or a homemade peach puree into the cheesecake filling for a marbled effect.
* **Chocolate Crust:** Replace the graham cracker crust with an Oreo cookie crust for a chocolatey twist. Simply use Oreo crumbs instead of graham cracker crumbs.
* **Lemon Zest:** Add the zest of one lemon to the cheesecake filling for a bright, citrusy flavor.
* **Amaretto or Peach Schnapps:** Add a tablespoon or two of Amaretto or Peach Schnapps to the cheesecake filling for an adult-friendly version.
* **Toasted Nuts:** Sprinkle toasted almonds, pecans, or walnuts over the peach topping for added texture and flavor.
* **Make it Vegan:** Use vegan cream cheese, vegan butter, and vegan sweetened condensed milk substitutes. Also, use agar-agar to help set the cheesecake.
* **Individual Cheesecakes:** Pour the cheesecake filling into individual ramekins or small jars for single-serving desserts. Layer with crushed graham crackers and peach slices.

## Serving Suggestions

This no-bake peach cheesecake is delicious on its own, but here are some ideas to take it to the next level:

* **Whipped Cream:** Serve with a dollop of freshly whipped cream.
* **Caramel Sauce:** Drizzle with caramel sauce for a decadent treat.
* **Chocolate Shavings:** Sprinkle with dark or white chocolate shavings.
* **Fresh Mint:** Garnish with fresh mint leaves for a pop of color and freshness.
* **Ice Cream:** Serve alongside a scoop of vanilla or peach ice cream.

## Make-Ahead Tips

This cheesecake is perfect for making ahead of time. You can prepare the crust and the filling up to 2 days in advance and store them separately in the refrigerator. Assemble the cheesecake a few hours before serving and add the peach topping just before serving to prevent the peaches from becoming soggy.

## Storage Instructions

Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. The cheesecake may become slightly softer over time, but it will still be delicious.

## Frequently Asked Questions (FAQs)

**Can I use frozen peaches?**

While fresh peaches are preferred, you can use frozen peaches. Thaw them completely and drain them well before using. Pat them dry with paper towels to remove excess moisture.

**Can I use low-fat cream cheese?**

For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat cream cheese may result in a slightly less creamy cheesecake.

**Can I freeze this cheesecake?**

Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

**Why is my cheesecake not setting?**

Make sure you are using full-fat cream cheese and that you are whipping the heavy cream to stiff peaks. Also, ensure that you chill the cheesecake for the recommended amount of time (at least 4-6 hours, or preferably overnight).

**Can I make this recipe gluten-free?**

Yes, simply use gluten-free graham crackers for the crust. Ensure that all other ingredients are also gluten-free.

## No-Bake Peach Cheesecake Recipe Card

**Yields:** 8-10 servings
**Prep time:** 30 minutes
**Chill time:** 4-6 hours (or overnight)

**Ingredients:**

* **For the Crust:**
* 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
* 5 tablespoons unsalted butter, melted
* 2 tablespoons granulated sugar
* **For the Cheesecake Filling:**
* 16 ounces cream cheese, softened to room temperature
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* 1 cup heavy cream, cold
* ½ cup powdered sugar
* ¼ teaspoon salt
* **For the Peach Topping:**
* 2-3 ripe peaches, peeled and sliced (or 1 (15 ounce) can of sliced peaches in light syrup, drained and patted dry)
* 2 tablespoons peach preserves (optional)

**Instructions:**

1. **Prepare the Crust:**
* In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well.
* Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator.
2. **Make the Filling:**
* In a large mixing bowl, beat the cream cheese until smooth.
* Add condensed milk and vanilla extract, mixing until combined.
* In a separate bowl, whip the heavy cream with powdered sugar and salt until stiff peaks form.
* Gently fold the whipped cream into the cream cheese mixture.
3. **Assemble the Cheesecake:**
* Pour the filling over the chilled crust. Smooth the top.
* Cover and refrigerate for at least 4-6 hours, or overnight.
4. **Prepare the Peach Topping:**
* Slice the peaches and arrange them on top of the cheesecake.
* Brush with melted peach preserves (optional).
5. **Serve:**
* Release the cheesecake from the pan, slice, and serve chilled.

## Conclusion

This quick and easy no-bake peach cheesecake is the perfect dessert for summer. It’s simple to make, requires no oven, and is bursting with the sweet, refreshing flavor of peaches. Whether you’re hosting a party or just craving a delicious treat, this cheesecake is sure to impress. So, grab your ingredients and get ready to enjoy a slice of summer bliss!