No Bake Peach Cheesecake

This no bake peach cheesecake is one of the best easy peach dessert recipes. Made with peach puree and canned peaches for a creamy, delicious treat.

Author Amber Brady

Prep Time 25

Cook Time 10

Total Time 4 35

Yields servings

Ingredients

Crust

9 sheets (140 g) graham crackers, (1 sleeve; about 1 ⅓ cups crumbs)
3 Tbsp (38 g) granulated sugar
6 Tbsp (85 g) salted butter, melted

Filling

30 oz (850 g) canned peach slices in fruit juice, (two 15oz/425g cans) drained
24 oz (678 g) block-style cream cheese, (three 8oz/226g packages) room temperature
1 cup (200 g) granulated sugar
2 Tbsp lemon juice
1 tsp vanilla extract
8 oz (226 g) frozen whipped topping, thawed

Topping

1 ¼ cups (296 ml) peach puree, (taken from filling ingredients)
½ cup (g) granulated sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
15 oz (425 g) can peach slices in fruit juice, drained and chopped into 1-inch pieces
Additional whipped cream, optional for garnish

Instructions

FOR THE CRUST: In a food processor or blender, pulse the graham crackers, granulated sugar, and melted butter together until the texture resembles wet sand.
Press the mixture very firmly into the bottom and halfway up the sides of a 9-inch springform pan. Chill the crust in the freezer while you prepare the filling and topping.
FOR THE FILLING: Place 2 drained cans of peaches into a blender or food processor. Blend until smooth. Measure out 1 cup (237 ml) of the puree and reserve the rest for the topping.
In a large bowl with an electric hand mixer, beat the cream cheese and granulated sugar together until completely smooth.
Add 1 cup (237 ml) of the peach puree, as well as the lemon juice, and vanilla extract. Mix until incorporated.
Gently fold the whipped topping into the cream cheese mixture using a spatula until the filling is uniform and airy.
Pour the filling over the graham cracker crust and smooth the top. Cover and refrigerate the cheesecake for at least 4 to 6 hours or overnight to set.
FOR THE TOPPING: Place the remaining peach puree (about 1 ¼ cups/296 ml), and the granulated sugar in a saucepan over medium heat. (If using fresh peaches, add the diced pieces now.) Cook for 3-5 minutes, stirring frequently, or until the peach puree starts to simmer and the sugar dissolves.
Whisk the cornstarch with the lemon juice in a small bowl to create a slurry and stir it into the bubbling peach sauce.
Add the chopped peaches. Simmer the peach mixture, stirring frequently, until the sauce is thick and glossy, about 2-3 minutes.
Let the peach topping cool to room temperature. Then cover and chill completely in the fridge.
TO SERVE: Gently remove the sides of the springform pan and place the cheesecake onto a large plate. Spoon the peach topping over the top. Garnish with whipped cream, if desired. Cut and serve. (TIP: Run a knife under water and dry it off with a towel before making each cut for clean slices.)

Notes

STORING: This cheesecake should be kept refrigerated. Store it in an airtight container for up to 4 days. Because of the high moisture content in the peach puree, the crust may soften slightly after the second day. For the best presentation, wait to add the topping until the day you plan to serve it to keep the filling layers looking crisp and clean.
FREEZING: This recipe does not freeze well due to the moisture content in the peach puree and topping.
Draining the Cans: If using canned peaches, let them sit in a colander for at least 5 minutes. Any juice clinging to the slices will thin out your puree and affect the set of the cheesecake filling in particular.
Measure The Puree: Peach sizes and canning brands vary in liquid content. Make sure the peaches are well drained and measure your 1 cup of puree for the filling exactly. Adding too much liquid will prevent the no-bake cheesecake from setting firmly.
Fresh Peaches: To replace the 3 cans of peaches called for in this recipe, you will need approximately 10 to 12 medium-sized fresh peaches. Just make sure that you peel and pit them first. You will need about 4 cups of fresh slices total for the puree and 1 ¼ cups of diced peaches for the topping. You may also need to add a splash of water or peach juice to the pan for the topping if the fresh peaches aren’t as juicy as the canned variety.
No Whipped Topping: Not a fan of Cool Whip? Make this stabilized whipped cream instead.
Wait to cut. If you cut this cheesecake before the 4-hour mark, it will likely have a pudding consistency. The full 4 to 6 hour chill is what gives it that clean, sliceable cheesecake structure. But overnight is even better.

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