Description
This No-Bake Peach Cheesecake is a delightful treat that’s perfect for summer. It’s incredibly creamy, bursting with fresh peach flavor, and requires absolutely no baking! The perfect dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 (14 ounce) can sliced peaches, drained and diced, plus extra for topping
- Optional: Peach slices for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Add Peaches: Gently fold in the diced peaches.
- Assemble: Pour the cheesecake filling over the crust in the springform pan.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
- Serve: Before serving, garnish with fresh peach slices, if desired.
Notes
- For a smoother cheesecake, make sure the cream cheese is fully softened.
- You can use fresh peaches instead of canned. Dice them and lightly macerate with a little sugar before adding to the filling.
- Feel free to add a touch of cinnamon or nutmeg to the crust for extra flavor.
- Store leftover cheesecake in the refrigerator, covered, for up to 3 days.
- Prep Time: PT20M
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Protein: 6g