![- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 2 cups fresh peaches, pitted and sliced - ½ teaspoon ground cinnamon - Fresh mint leaves for garnish (optional) When measuring ingredients, use dry measuring cups for solids. For liquids, use liquid measuring cups. Make sure to level off dry ingredients with a knife for accuracy. This helps ensure your cheesecake turns out great. If you are unsure, double-check your amounts. A few extra grams can change the result. Use fresh peaches for the best flavor. Choose ripe peaches that are firm yet slightly soft to the touch. For cream cheese, look for full-fat options; they yield a richer taste. The same goes for heavy cream; full-fat cream gives a better texture. Using quality ingredients makes a big difference in taste. Always opt for unsalted butter to control the salt in your dish. A great cheesecake starts with the right base! To start, gather your graham cracker crumbs and melted butter. In a medium bowl, combine the two. Mix until all the crumbs are coated. The texture should feel like wet sand. Next, take a 9-inch springform pan. Press the crumb mix firmly into the bottom. Aim for an even layer. After that, place the pan in the fridge to chill while you make the filling. Now for the filling! Grab a large mixing bowl and your softened cream cheese. Using an electric mixer, beat the cream cheese until smooth. You want it creamy, with no lumps left. Slowly add the powdered sugar and vanilla extract. Keep mixing until the blend is silky and well combined. In another bowl, pour in the heavy whipping cream. Whip it on high speed until soft peaks form. This usually takes a few minutes. Carefully fold the whipped cream into the cream cheese mix with a spatula. Be gentle to keep the mixture light and airy. With the crust chilled, it’s time to assemble! Spoon the filling onto the crust. Use a spatula to smooth out the top. Now, take your fresh peaches. Toss them in a small bowl with ground cinnamon. Once coated, arrange the peaches on top of the cheesecake filling. This adds a lovely touch. Cover the cheesecake with plastic wrap. Place it in the fridge for at least four hours. For the best results, chill it overnight. This allows the flavors to meld and the cheesecake to set properly. If you want a perfect slice, run a knife around the pan edges before releasing the springform. Enjoy your creation! To avoid lumps in your cheesecake filling, start with soft cream cheese. Let it sit out for about 30 minutes. This step helps make mixing easy. Use an electric mixer on medium speed to blend it well. Add powdered sugar slowly while mixing. This method helps create a creamy texture. Fold in whipped cream gently to keep it light. For a lovely touch, garnish your cheesecake with fresh mint leaves. You can also add sliced peaches on top. A drizzle of honey or caramel enhances the flavor. If you want a bit of crunch, sprinkle crushed graham crackers over the top. Serve each slice on a colorful plate for a nice presentation. One common mistake is using cold cream cheese, which can lead to lumps. Always soften your cream cheese first. For the crust, press the crumbs firmly. This creates a solid base that won't crumble when you cut the cheesecake. Lastly, be patient when setting the cheesecake; chilling it for at least four hours is key. This ensures it firms up nicely. {{image_4}} You can switch up the fruit on your cheesecake. While peaches are great, try using berries or mango. Berries add bright color and tartness. Strawberries, blueberries, or raspberries work well. Mango brings a sweet and tropical vibe. Just slice them thin and arrange them on top. Want to give your cheesecake a twist? Add some spices or extracts. A pinch of nutmeg or a dash of almond extract can change the taste. Try adding lemon zest for a fresh kick. These small changes can make a big difference in flavor. If you need a gluten-free treat, it’s easy to adapt this recipe. Use gluten-free graham crackers for the crust. Check the labels to ensure they are truly gluten-free. The rest of the ingredients are gluten-free, so you’re all set! Enjoy your cheesecake without worry. For the full recipe, visit the [Full Recipe]. To keep your no bake peach cheesecake fresh, place it in the fridge. Use an airtight container, or cover it tightly with plastic wrap. This way, it stays moist and tasty. Make sure to keep it chilled at all times. If you have leftover slices, wrap each piece with plastic wrap. This helps lock in flavor and keeps it safe from odors. If you want to save some cheesecake for later, freezing is a great option. First, let the cheesecake set in the fridge for at least four hours. Once it’s firm, slice it into pieces. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. Make sure to remove as much air as possible. When you want to enjoy it again, just take a slice out and let it thaw in the fridge overnight. In the refrigerator, this delightful cheesecake will stay good for about 5 days. After that, it may lose its great taste and texture. If you freeze it, the cheesecake can last up to 2 months. But for the best flavor, try to eat it sooner. Enjoy every delightful bite of your no bake peach cheesecake! You can find the full recipe above. Yes, you can use canned peaches if fresh ones are not available. Choose peaches in light syrup or juice for the best taste. Drain them well to avoid excess moisture, which can make the cheesecake soggy. Slice them into smaller pieces for a better texture on top of the cheesecake. The cheesecake needs at least 4 hours to set in the fridge. For the best results, I suggest letting it chill overnight. This allows the flavors to meld and the texture to become firm. The longer it sits, the better it tastes! Yes, you can use mascarpone cheese or Greek yogurt as a substitute for cream cheese. Both options give a nice creaminess. However, the flavor will change slightly. If you want a vegan option, use a plant-based cream cheese. Slice the cheesecake into wedges and serve it chilled. You can add a sprig of fresh mint on top for a pop of color. A drizzle of peach syrup or honey can also enhance the flavor. Pair it with a scoop of vanilla ice cream for a treat! Yes, you can make a vegan version of this cheesecake. Use vegan cream cheese and coconut whipped cream in place of regular cream cheese and heavy cream. For the crust, use vegan butter or coconut oil. This way, everyone can enjoy this delicious dessert! For the complete recipe, check out the Full Recipe. This blog post shared a simple peach cheesecake recipe. You learned about the essential ingredients and tips for success. We detailed how to make the crust and filling, assemble, chill, and serve the cheesecake. Remember, using fresh ingredients and avoiding common mistakes are key. Whether you choose peaches or other fruits, this dessert is a win. Enjoy making it, sharing it, and savoring each slice. Happy baking!](https://yumymoments.com/wp-content/uploads/2025/06/b8b39837-d59c-4b9a-964b-126216882c40-250x250.webp)
No Bake Peach Cheesecake
Indulge in a delightful No Bake Peach Cheesecake that's as easy to make as it is delicious! With a creamy filling and fresh peach topping, this recipe is perfect for warm days or special gatherings. Made with simple ingredients like cream cheese, graham crackers, and juicy peaches, you'll love how quick it comes together.