No-Bake Peach Cheesecake is a delightful dessert that beautifully combines the creamy richness of cheesecake with the fresh, sweet flavor of ripe peaches. This dessert is perfect for those who want a delicious treat without the hassle of baking, making it an ideal choice for warm weather or any time you’re looking for a light, yet indulgent, dessert.
The foundation of this cheesecake is a buttery graham cracker crust, which provides a crisp and slightly sweet base that contrasts beautifully with the smooth and creamy cheesecake filling. The crust is made from crushed graham crackers mixed with melted butter and sugar, pressed firmly into the base of the pan to create a sturdy, flavorful layer.
The cheesecake filling is the star of this dessert, featuring a blend of softened cream cheese, sweetened with sugar and enhanced with vanilla extract. The addition of whipped cream and sour cream makes the filling light, airy, and perfectly smooth, creating a rich and creamy texture that melts in your mouth. This no-bake filling is easy to prepare and doesn’t require any oven time, making it a convenient option for busy days or spontaneous gatherings.
Topping off this cheesecake is a luscious peach topping, made from fresh peaches that are sliced and cooked with a touch of sugar and lemon juice. The result is a vibrant, fruity sauce that adds a burst of flavor and a beautiful contrast to the creamy cheesecake. The peaches are tender and sweet, and the topping is slightly syrupy, creating a deliciously fresh and summery finish to the dessert.
No-Bake Peach Cheesecake is not only visually appealing with its creamy filling and glistening fruit topping but also offers a delightful balance of textures and flavors. It’s a versatile dessert that can be served at casual family dinners, special occasions, or as a refreshing treat to enjoy on a warm afternoon. This cheesecake promises to impress with its elegant simplicity and delicious taste, making it a perfect choice for any dessert lover.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup sour cream
For the Peach Topping:
- 2 cups fresh peaches, peeled and sliced (or use canned peaches, drained)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions:
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract and mix well. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in the sour cream until fully combined.
- Assemble the Cheesecake: Spoon the cheesecake filling over the prepared crust, smoothing it out with a spatula. Refrigerate the cheesecake for at least 4 hours, or until it is firm and set.
- Prepare the Peach Topping: In a medium saucepan, combine the fresh peach slices, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches are tender and the mixture begins to simmer, about 5-7 minutes. If desired, add the cornstarch-water mixture and cook for an additional 2 minutes, stirring constantly, until the sauce thickens. Remove from heat and let the topping cool completely.
- Top the Cheesecake: Once the cheesecake has set and the peach topping is cool, spread the peach mixture evenly over the top of the cheesecake.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Tips:
- Room Temperature Ingredients: Make sure the cream cheese is softened to ensure a smooth and creamy filling.
- Chill Thoroughly: Allow the cheesecake to set in the refrigerator for the full time to achieve the proper texture and firmness.
- Fruit Topping: If using canned peaches, make sure to drain them well to avoid excess liquid in the topping.
- Cornstarch for Thickening: Use cornstarch if you prefer a thicker peach topping; otherwise, the sauce will be more syrupy.
No-Bake Peach Cheesecake is a refreshing and indulgent dessert that combines the smooth, creamy texture of cheesecake with the sweet, juicy flavor of peaches. The no-bake filling is light and fluffy, set atop a buttery graham cracker crust for a perfect balance of flavors and textures. The peach topping adds a burst of fruity sweetness, making this cheesecake an ideal treat for summer or any time you crave a light and delicious dessert.
