No-Bake Peach Cheesecake
Indulge in the creamy, fruity delight of this No-Bake Peach Cheesecake, the perfect dessert for summer. With a buttery graham cracker crust and a rich, velvety filling packed with fresh peach flavor, this cheesecake is irresistibly refreshing. Best of all, it’s an easy, no-bake recipe that keeps your kitchen cool while delivering maximum flavor. Whether for a BBQ or family gathering, this peach cheesecake is sure to impress. Garnish with whipped cream and extra peach slices for a stunning presentation!
Ingredients:
Crust:
2 cups graham cracker crumbs
2 tablespoons white granulated sugar
1 stick unsalted butter, melted
Cheesecake Filling:
1 package unflavored gelatin (4 envelopes, 7 grams each)
2/3 cup cold water
4 cups peach chunks (canned or fresh)
24 oz cream cheese, room temperature
8 oz mascarpone cheese, room temperature
1 ½ cups white granulated sugar
1/2 cup cold heavy whipping cream
1 teaspoon vanilla extract
Whipped Cream:
1 cup cold heavy whipping cream
3 tablespoons white granulated sugar
Instructions:
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture into the bottom of a springform pan or 9×13-inch cake pan. Refrigerate for 20-30 minutes to firm up.
Make the Gelatin Mixture:
In a small bowl, add the cold water and sprinkle the gelatin on top. Let it sit for 1-2 minutes. Microwave for 30 seconds and whisk until dissolved. Set aside.
Cheesecake Filling:
Puree 2 cups of peach chunks in a food processor. In a large mixing bowl, beat the cream cheese, mascarpone, and sugar until smooth. Be careful not to overmix.
Whip the Cream:
In a separate bowl, whip the cold heavy cream, 2 tablespoons of sugar, and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Combine Ingredients:
Mix the peach puree with the gelatin mixture and fold it into the cheesecake batter. Stir in the remaining 2 cups of peach chunks for texture.
Assemble the Cheesecake:
Pour the cheesecake filling over the chilled crust. Spread it evenly and refrigerate for 5-6 hours or overnight until set.
Whipped Cream Topping:
Whip the heavy cream and sugar until stiff peaks form. Pipe or spread the whipped cream on top of the cheesecake.
Garnish & Serve:
Top with extra fresh peach chunks for a decorative touch and chill until ready to serve.
Enjoy every bite of this creamy peach cheesecake that’s perfect for summer parties, barbecues, or just because!
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