No-Bake Peach Cheesecake - Real Life Dinner

Fresh peaches and nectarines are absolutely popping right now! I can’t get enough! I needed to take a dessert to a neighborhood party last week and decided to try turning my No-Bake Cherry Cheesecake recipe into a No-Bake Peach Cheesecake recipe. Since fresh fruits give off more moisture than a can of cherry pie filling, I had to do a couple of things a little differently, but DANG! It turned out delicious, and everyone loved it. I knew immediately that I needed to share it!

The corner of a glass 9x13 baking dish of no-bake peach cheesecake with a slice cut out of the corner.

Like I said, using fresh fruit in a recipe like this can be tricky, especially depending on how far in advance you need to make it. It is best if you can make the first two layers and refrigerate them for at least 3-4 hours, and then add the other two layers right before serving.

The way I wrote the recipe uses fresh whipping cream for the top layer. If you want to use fresh whipping cream, you need to stabilize it with a little Knox gelatin powder mixed with water. If you prefer not to do that, you can just substitute Cool Whip for the top layer. It will still be delicious!

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Step-by-Step Photos for How to Make No-Bake Peach Cheesecake

Tips & Frequently Asked Questions about How to Make No-Bake Peach Cheesecake

I have a box of graham cracker crumbs. How many cups of graham cracker crumbs will 12 graham crackers make?

If you have a box of graham cracker crumbs on hand, you will need to use 2 cups for the crust. Twelve graham crackers will make 2 cups of crumbs.

Will frozen sliced peaches work in this recipe?

I have not made it with frozen sliced peaches, but I think it would still turn out good if you used them. I recommend thawing the sliced peaches and then cutting them into bite-sized pieces.

Can I make this dessert the day before serving it?

Using fresh fruit in a recipe like this can be tricky, especially depending on how far in advance you need to make it. It is best if you can make the first two layers and refrigerate them for at least 3-4 hours, and then add the other two layers right before serving.

Can I use Cool Whip in place of the homemade whipping cream for the top layer?

Yes, you can use Cool Whip for the top layer.

Tips

Use softened cream cheese.
Make sure the Cool Whip is not frozen.
Gently spread the cream cheese mixture over the crust with the back of a soup spoon.
Refrigerate the first two layers for at least 3-4 hours, and then add the peach layer and topping right before serving.

Chef’s Tools:

No-Bake Peach Cheesecake

Prep time

30 mins

Total time

30 mins

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: Maria

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

GRAHAM CRACKER CRUST:
In a medium-sized bowl, combine the crushed graham crackers, granulated sugar, and cinnamon. Stir until combined.
Add the melted butter. Mix well until all crumbs are coated with butter and the mixture sticks together when pressed.
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.
CHEESECAKE LAYER:
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.
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.
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.
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.
FRUIT LAYER:
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.)
Place the sliced peaches on the cheesecake layer.
TOPPING:
Dissolve the ½ tsp gelatin powder in the tablespoon of boiling water.
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.
Next, spread the homemade whipped cream over the peaches.
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.
Enjoy!