Refreshing and Creamy No-Bake Peach Cheesecake

Peach Cheesecake is the ultimate summer dessert—refreshing, creamy, and bursting with juicy peach flavor. With a buttery biscuit base, smooth cream cheese filling, and a glossy peach topping, this no-bake cheesecake is as elegant as it is easy to prepare. Whether you’re hosting a garden party or craving a fruity treat, this peach-packed cake will brighten any occasion.

Why Everyone Will Love This Recipe

• No baking required—ideal for warm days or busy schedules.
• Fresh peaches add natural sweetness and vibrant color.
• Creamy, smooth texture with a light, fruity finish.
• Perfect for summer entertaining, potlucks, or birthdays.
• Customizable—swap peaches for nectarines or apricots if desired.

What Is Peach Cheesecake?

Peach Cheesecake is a no-bake dessert made with a crushed biscuit base, a creamy filling of sweetened cream cheese, and a peach topping made from fresh fruit. The gelatin-stabilized layers ensure clean slices and a mousse-like texture. This dessert takes inspiration from classic cheesecakes but adds a seasonal twist with ripe, juicy peaches—perfect for anyone who loves comfort food with a refreshing edge.

Pro Tips for the Best Peach Cheesecake

• Use ripe, fragrant peaches for the best flavor and color.
• Chill the base thoroughly before adding the filling to prevent crumbling.
• Soften cream cheese to room temperature for a smoother mix.
• Let each layer set completely before adding the next to maintain clean layers.
• Decorate just before serving for the freshest look.

Frequently Asked Questions

Can I Use Canned Peaches?

Yes, canned peaches work if fresh ones aren't in season. Just drain them well and skip the cooking step.

How Long Does Peach Cheesecake Need to Set?

The cheesecake needs at least 4 hours in total, but chilling it overnight ensures the best texture.

Do I Have to Use Gelatine?

Gelatine is essential to help the layers set. If you need a vegetarian option, you can try using agar-agar, but quantities may vary.

Can I Make This in Advance?

Absolutely! This dessert is perfect for making a day ahead. Just store it in the fridge and decorate before serving.

What’s the Best Way to Slice the Cheesecake?

Dip a sharp knife in warm water and wipe dry before each cut for clean slices.

How to Store

Store the peach cheesecake in the refrigerator, covered or in an airtight container, for up to 3 days. Keep it chilled until ready to serve to preserve the texture of the cream and peach layers.

How to Freeze

While freezing is not ideal for gelatin-based cheesecakes due to potential texture changes, you can freeze the base and cream layers (without the fruit topping) for up to 1 month. Wrap tightly and thaw overnight in the fridge before adding the topping and serving.

How to Make Peach Cheesecake

Crush the biscuits in a food processor until fine. Mix in melted butter and milk until combined.

Press the mixture into the bottom of a 22cm (9-inch) springform pan. Flatten evenly and refrigerate for 30 minutes.

Peel and dice the peaches. In a saucepan, cook them with powdered sugar and water for 5 minutes. Divide mixture in half.

In a large bowl, whisk cream cheese with powdered sugar. Add half of the cooked peach mixture and stir well.

Bloom the 7g gelatine in cold water for 10 minutes. Heat the milk and stir in the softened gelatine until fully dissolved.

Mix the milk-gelatine into the peach cream.

Pour over the chilled base and refrigerate for 2 hours.

Blend the remaining half of the peach mixture. Bloom 5g gelatine in water, dissolve, and mix into the puree.

Pour the peach puree over the set cream layer. Chill for another 2 hours until firm.

Unmold the cake and place it on a serving plate. Garnish with peach slices and mint. Slice and enjoy!