No-bake Fresh Peach Cheesecake Dessert

Fresh Peach Cheesecake Dessert in a 9×13 Dish

Is there anything more delicious than a fresh peach at the peak of peach season? I don’t think so. Way back when…it’s crazy to think it was at least 20 years ago…I had a dessert at a friend’s house that has stuck with me. It was some kind of No-Bake Fresh Peach Cheesecake Dessert. It had a graham cracker crust, a cheesecake-like filling, and a fresh peach gelatin-ish topping.

I loved it! I’ve thought about it for years and finally took it upon myself to try and recreate it. I thought maybe if I made the topping similar to how I make the topping for Fresh Strawberry Pie, it would work… I tried that, but it wasn’t quite what I was looking for. The topping needed to be a bit firmer.

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I realized it needed some Jello, so I looked up some recipes and found one from Taste of Home for a peach pie that used Jello, and it looked perfect. I doubled the recipe to fit in a 9×13 pan like the dessert I remembered from years ago. It came out awesome, and I am so excited to share this recipe with you. It is peach perfection!

How to Make No-bake Fresh Peach Cheesecake Dessert

• Make the crust:
• Lightly grease a 9×13 pan with cooking spray. Set aside.
• In a mixing bowl, stir together the graham cracker crumbs and sugar.
• Next, add the melted butter and stir until well combined.
• Press the mixture evenly into the bottom of the lightly greased 9×13 pan.
• Refrigerate for 30 minutes.
• Make the topping:
• In a saucepan, whisk together the sugar and cornstarch.
• Add the water and turn the heat to medium-high and stir to dissolve the sugar. Bring the mixture to a boil and boil for 1-2 minutes or until the mixture becomes translucent and thickens.
• Remove from heat and add both Jello packets. Mix well.
• Next, add the peaches to the Jello mixture. You can add a few drops of orange food coloring at this point, if desired. Place the saucepan in the refrigerator on a hot pad for 20 minutes.
• Make the filling:
• While the topping is cooling in the fridge, mix softened cream cheese and powdered sugar with a stand mixer or hand mixer until well combined.
• Next, add in the whipped topping 1 cup at a time and mix thoroughly.
• Place dollops of the mixture onto the graham cracker crust, and then gently spread it and evenly smooth it out with the back of a spoon over the entire crust.

• Pour the slightly cooled peach mixture over the cream cheese layer.
• Carefully transfer the pan to the fridge and allow to set for 4-5 hours or until the topping is firm.

• Serve with a dollop of whipped topping, if desired.

Tips for How to Make No-bake Peach Cheesecake Dessert

• Plan ahead. This dessert needs to be refrigerated for about 4-5 hours to set up.
• Instead of refrigerating the crust for 30 minutes, you can bake it at 375 degrees for 8 minutes. (But then it’s technically not a no-bake recipe anymore…but sometimes you just don’t have time to wait 30 minutes. :))
• You can use frozen sliced peaches if you do not have fresh ones.
• Place a hot pad underneath the pan with the topping while it is cooling in the fridge.
• To easily spread the cream cheese mixture on the graham cracker crust, first, place dollops of the mixture onto the crust, and then gently spread and evenly smooth it out with the back of a soup spoon over the entire crust.
• Serve with a dollop of whipped topping. Yum!

Chef’s Tools for Peach Cheesecake Dessert:

• Peach Jello
• Mixing Bowls
• Wooden Spoons
• 9×13 Glass Baking Dish
• Whisk
• Hand Mixer

More Delicious Fresh Peach Desserts

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4.5 from 2 reviews

No-bake Fresh Peach Cheesecake Dessert

 

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A peach dessert that will make all your dreams come true. 🙂 It's so yummy. Fresh peaches make it fantastic, but it still turns out great with frozen peaches, too. Just make it. You'll love it!

Author: Adapted From Taste of Home

Recipe type: Dessert

Serves: 20

Ingredients

• Crust:
• 3 cups graham cracker crumbs
• ⅓ cup granulated sugar
• ¾ cup melted butter
• Filling:
• 2 (8-ounce) cream cheese, softened
• ½ cup powdered sugar
• 3 cups whipped topping (3/4 of an 8-ounce container)
• 1 tsp vanilla
• Topping:
• 1½ cups granulated sugar
• 3 tbsp + 1 tsp cornstarch
• 3 cups cold water
• 2 (3-ounce) packages Peach Jello
• 3 cups sliced fresh peaches (or 3 cups frozen peaches, thawed)
• Orange food coloring (optional)
• Whipped Topping for garnish (optional)

Instructions

1. Make the crust:
2. Lightly grease a 9x13 pan with cooking spray. Set aside.
3. In a mixing bowl, stir together the graham cracker crumbs and sugar.
4. Next, add the melted butter and stir until well combined.
5. Press the mixture evenly into the bottom of the lightly greased 9x13 pan.
6. Refrigerate for 30 minutes, or if you don't want to do that, you can bake it at 375 degrees for 8 minutes. (But then it's technically not a no-bake recipe anymore...but sometimes you just don't have time to wait 30 minutes. :))
7. Make the topping:
8. In a saucepan, whisk together the sugar and cornstarch.
9. Add the water and turn the heat to medium-high and stir to dissolve the sugar. Bring the mixture to a boil and boil for 1-2 minutes or until the mixture becomes translucent and thickens.
10. Remove from heat and add both Jello packets. Mix well.
11. Next, add the peaches to the Jello mixture. You can add a few drops of orange food coloring at this point, if desired. Place the saucepan in the refrigerator on a hot pad for 20 minutes.
12. Make the filling:
13. While the topping is cooling in the fridge, mix softened cream cheese and powdered sugar with a stand mixer or hand mixer until well combined.
14. Next, add in the whipped topping one cup at a time and mix thoroughly.
15. Place dollops of the mixture onto the graham cracker crust, and then gently spread it and evenly smooth it out with the back of a spoon over the entire crust. (See photo in "how-to" instructions above.)
16. Pour the slightly cooled peach mixture over the cream cheese layer. Carefully transfer the pan to the fridge and allow it to set for 4-5 hours or until the topping is firm.
17. Serve with a dollop of whipped topping, if desired.
18. Enjoy!

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