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Creamy Peach Cheesecake: Easy No-Bake Summer Dessert

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A silky, no-bake cheesecake bursting with fresh peach flavor, perfect for summer entertaining. This easy dessert requires no oven and comes together in minutes.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 2 large ripe peaches, peeled and diced (about 1 ½ cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
  • 16 ounces (two blocks) full-fat cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tablespoon lemon zest (from about 1 lemon)

Instructions

  1. Make the Peach Swirl: In a small saucepan, combine diced peaches, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until peaches break down and release juices (5-7 minutes). Mash into a chunky puree. Stir in cornstarch slurry and cook for another minute until thickened. Remove from heat and cool completely.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while making filling.
  3. Whip the Cream: In a large bowl, beat cold heavy cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form (3-4 minutes). Set aside.
  4. Make the Cheesecake Filling: In another large bowl, beat softened cream cheese, ½ cup sugar, vanilla extract, and lemon zest until smooth and creamy (about 2 minutes on medium speed).
  5. Fold Everything Together: Fold about a third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in remaining whipped cream until no white streaks remain.
  6. Assemble the Cheesecake: Pour filling into chilled crust and spread evenly. Drop spoonfuls of cooled peach swirl on top and gently swirl with a knife or skewer.
  7. Chill and Set: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Run a knife around the edge before releasing the springform clasp.

Notes

Use full-fat cream cheese for best results. Ensure cream is very cold before whipping. Chill time is crucial—overnight is ideal. For clean slices, run a knife under hot water between cuts.

Nutrition

Keywords: no-bake cheesecake, peach cheesecake, summer dessert, easy dessert, creamy cheesecake, peach recipe

Find it online: https://chloeplate.com/creamy-peach-cheesecake-easy-no-bake-summer-dessert/