No-Bake Peach Cheesecake

No-Bake Peach Cheesecake

No-Bake Peach Cheesecake

 

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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