Creamy No Bake Peach Cheesecake for Effortless Summer Bliss

This No Bake Peach Cheesecake is an effortless dessert made with a creamy filling and juicy peaches, perfect for summer gatherings.

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Prep Time 15

Chill Time 4

Total Time 4 15

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

10 sheets Graham Crackers Crushed
2 tablespoons Granulated Sugar Adjust according to peach sweetness
1/4 cup Salted Butter Melted

For the Filling

1 can Canned Peach Slices Drained thoroughly
8 oz Block-style Cream Cheese Room temperature
2 tablespoons Lemon Juice Fresh preferred
1 teaspoon Vanilla Extract Pure for richer taste
8 oz Frozen Whipped Topping Or homemade stabilized whipped cream

For the Topping

1/2 cup Peach Puree Blend canned peaches or fresh
1 tablespoon Cornstarch Dissolved in liquid before heating
1 cup Chopped Peaches Fresh diced for vibrant twist

Equipment

9-inch springform pan
Blender
electric mixer
medium saucepan
mixing bowls

Method

Preparation Steps

Prepare the crust by crushing graham crackers, mixing with sugar and melted butter, and pressing into a 9-inch springform pan. Chill for at least 30 minutes.
Make the filling by pureeing drained peach slices, then blending with cream cheese, sugar, lemon juice, and vanilla.
Gently fold in the whipped topping and pour over the chilled crust. Cover and refrigerate for 4-6 hours or overnight.
Prepare the topping by heating peach puree and sugar in a saucepan, then adding dissolved cornstarch and chopped peaches.
Serve the cheesecake chilled with the peach topping.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 120mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure canned peaches are drained thoroughly and allow cheesecake to set for optimal flavor.

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