No-Bake Peach Cheesecake
 
Prep time
Total time
 
Is there anything better than a buttery graham cracker crust? Only if you top it with a no-bake cheesecake layer, peaches, and delicious whipped cream topping. You're going to love this!
Author:
Recipe type: Dessert/Summer/Peach/No-bake
Serves: 20
Ingredients
  • CRUST:
  • 12 large graham crackers, crushed into tiny crumbs
  • ¼ cup granulated sugar
  • ¼ tsp ground cinnamon
  • 9 Tbsp salted butter, melted
  • CHEESECAKE FILLING:
  • 1 (8 oz) package cream cheese, softened
  • 1 (8 oz) tub of Cool Whip
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • FRUIT:
  • 3-5 large peaches or nectarines
  • TOPPING:
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla
  • 1 tbsp boiling water
  • ½ tsp Knox gelatin
Instructions
  1. GRAHAM CRACKER CRUST:
  2. In a medium-sized bowl, combine the crushed graham crackers, granulated sugar, and cinnamon. Stir until combined.
  3. Add the melted butter. Mix well until all crumbs are coated with butter and the mixture sticks together when pressed.
  4. Next, lightly spray the bottom of a 9x13 glass baking dish. Press the graham cracker crumb mixture evenly into the bottom of the dish. Set aside.
  5. CHEESECAKE LAYER:
  6. In a medium-sized bowl, use a hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Add powdered sugar and vanilla. Beat for one minute or until there aren't any lumps.
  7. Next, add half of the Cool Whip and mix until there are no lumps. Add the rest of the Cool Whip and mix until well-blended. The mixture will be a little thick.
  8. Evenly space dollops of the cream cheese mixture over the crust, and then gently spread and evenly smooth out with the back of a soup spoon over the entire crust. Spreading the mixture in this manner will help keep the crust from pulling up.
  9. At this point, put plastic wrap directly onto the cheesecake layer so that no air can touch the topping. Refrigerate for at least 3-5 hours.
  10. FRUIT LAYER:
  11. Right before you are ready to serve, slice up the peaches or nectarines. (I slice them thin, and then cut the slices in half...this makes it easier to eat so they are in bite-size pieces. See step-by-step photos.)
  12. Place the sliced peaches on the cheesecake layer.
  13. TOPPING:
  14. Dissolve the ½ tsp gelatin powder in the tablespoon of boiling water.
  15. Next, in a medium-sized mixing bowl add the heavy whipping cream, gelatin mixture, ½ cup powdered sugar, and 1 tsp vanilla extract. With a hand mixer, beat the ingredients until it thickens and can hold a peak shape.
  16. Next, spread the homemade whipped cream over the peaches.
  17. After placing the whipped topping on, serve immediately or cover the dessert with a tight-fitting lid or plastic wrap and refrigerate until ready to serve.
  18. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/no-bake-peach-cheesecake/