This No Bake Peach Cheesecake is quick, easy, cool, and creamy. Fresh peaches in a light cream cheese-cool whip filling atop a crunchy graham cracker pecan crust makes this the easiest most delicious summer dessert. And no baking required!
Peach No Bake Cheesecake with Graham Cracker Crust
It's peach season in Georgia, one of my favorite times of the year. So a fresh peach dessert seemed to be in order. One that was light, cool, and refreshing with plenty of seasonal flavor. This No-Bake Peach Cheesecake with Cool Whip is the easiest, most hassle-free dessert that fits summer to a T.
Now I do love my cheesecakes from my rich, creamy New York Cheesecake to my spring-like Lemon Blueberry Cheesecake to my No-Bake Mocha Cheesecake but nothing says summer better than this no bake peach dessert!
I think cheesecakes taste best on graham cracker crusts but I added a little something extra to this one. A handful of ground Georgia pecans and a touch of cinnamon did wonders for the flavor and added a whole other dimension to this creamy cheesecake! And wow! I mean, sweet peaches, crunchy nutty crust, and warm cinnamon - what's not to like?!
Why You'll Love This No-Bake Cheesecake with Peaches
- No Baking Required!
- Cool and creamy
- Full of fresh peach flavor
- Easy to make with Cool Whip instead of whipped cream
- Delicious and perfect for summer
Peach Topping for Cheesecake
Decorate this peach cheesecake recipe with fresh sliced peaches and whipped cream, fresh or canned, as I have done, or serve with canned peach pie filling or homemade peach sauce on the side.
Peach Cheesecake No Bake Recipe Ingredients
Graham Cracker Pecan Crust:
- Graham cracker crumbs - you can process your own crumbs from graham crackers, it takes about 8 whole crackers, or purchase a box of graham cracker crumbs
- Pecans - process them to a fine crumb. I like to use my small Ninja chopper.
- Light brown sugar - for sweetness
- Ground cinnamon - adds a nice flavor that pairs perfectly with peaches
- Butter - melt first then add to crumbs to hold the crust together
Peach Cheesecake filling:
- Cream cheese - make sure to bring to room temperature by allowing it to sit one hour on the counter.
- Powdered sugar - adds sweetness and easily blends with cheesecake mixture
- Cool Whip - adds lightness to the batter
- Peach schnapps - adds flavor. In place of the schnapps, you can use pureed peaches or even peach juice or nectar
- Vanilla extract - enhances the flavor of the cheesecake
- Peaches - adding diced peaches provides more peach flavor with every bite
Peach Cheesecake topping:
- Peaches - unpeeled sliced peaches add a nice burst of color to the otherwise white cheesecake
- Cool Whip (optional) - or whipped cream can be used to dress up the no-bake peach cheesecake
- Fresh mint (optional) - a nice hint of green to add to the cheesecake color
How to Make No Bake Peach Cheesecake
Graham Cracker Pecan Crust
- In a medium bowl. combine graham cracker crumbs and pecan crumbs.
- Add brown sugar.
- Sprinkle in cinnamon.
- Pour in melted butter.
- Stir until all crumbs are moist and covered with butter.
- Pour into a springfrom pan and pat into the bottom and partially up sides using your fingers or the back of a measuring cup. Freeze for 1 hour or chill in the refrigerator for 2 hours.
No-Bake Peach Cheesecake with Cool Whip
- In a large mixing bowl, combine softened cream cheese and powdered sugar. Pour in peach schnapps.
- Add vanilla extract.
- Whip mixture until smooth and creamy, about 3 minutes.
- Fold in Cool Whip.
- Add diced peaches.
- Mix well.
- Spoon cheesecake mixture into chilled graham cracker pecan crust.
- Spread evenly. Chill at least 6 hours or overnight is preferred.
Decorating this no-bake peach dessert is optional but it looks so pretty with the colorful peach slices and mint. Add whipped cream in between the slices and in the center for the perfect finishing touch.
Plate with a slice of peach and mint for each serving for a cool, creamy no-bake dessert that every peach lover will adore.
Recipe Variations
You can add or substitute ingredients to make this cheesecake to suit your taste. You can also make it in different sizes. Here are some ideas
- Hennessy Peach Cheesecake - use Hennessy cognac instead of peach schnapps
- Bourbon Peach Cheesecake - use bourbon instead of peach schnapps
- Peach Mango Cheesecake - substitute half of the peaches with mango
- Mini Peach Cheesecake - use small 4-inch springform pans or tart pans
- Peach Cheesecake in Jars - use small 4-ounce wide-mouth mason jars
Recipe Tips
- This cheesecake can be made with fresh, frozen, or canned peaches. Thaw if frozen. Drain if canned.
- Make sure the cream cheese is softened and at room temperature before making the filling.
- Refrigerate the cheesecake a minimum of 6 hours before serving. Overnight is best.
- Use full-fat cream cheese. Low-fat or non-fat will not give the same creamy texture and flavor.
How to Easily Peel Peaches
Easily peel peaches by dropping them into boiling water for 45 seconds then removing them immediately and plunging into an ice bath. The peel will slip right off!
Can no bake cheesecake be made ahead?
Yes! This no-bake peaches and cream cheesecake is best when made a day in advance.
How to Store No Bake Cheesecake
Peach cheesecake should be covered in plastic wrap or placed in an airtight container. Store it in the fridge.
Can you freeze cheesecake?
Yes, cheesecake can be frozen. Wrap it in plastic wrap then wrap it with aluminum foil.
Thaw it in the refrigerator overnight before serving.
How long does a no bake cheesecake last?
It will last up to 5 days in the refrigerator and up to 3 months in the freezer.
Cheesecake Frequently Asked Questions
It depends on your preference for cheesecake. No-bake is softer and almost like a mousse. Baked cheesecakes are denser.
New York-style cheesecake is denser because it is heavy on cream cheese. Regular cheesecake has heavy cream and sour cream for a creamier texture.
You can use any brand of cream cheese. You can also substitute it with mascarpone or Neufchatel.
Refrigeration hardens a no-bake cheesecake. For best results, refrigerate it for at least 6 hours. Refrigerating it overnight is optimal.
No. The cool whip of whipped cream in no-bake cheesecakes will melt and deflate if baked.
Best Recipes with Peaches
- Georgia Peach Cocktail with vodka, orange juice, and cranberry juice.
- No Churn Peach Ice Cream is easily made in a blender
- Peach Cobbler with Cake Mix is a wonderful peachy dessert
- Peach Smoothie - with almond milk, yogurt, and cinnamon tastes like peach pie in a glass.
Find lots of easy dessert recipes here on 2CM!
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No-Bake Peach Cheesecake
Ingredients
Graham Cracker Pecan Crust
- 1 ½ cups graham cracker crumbs about 8 graham crackers
- ½ cup pecans ground in food processor
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- ½ cup butter melted
Cheesecake Filling:
- 16 oz cream cheese room temperature
- ¾ cup powdered sugar
- 8 oz Cool Whip thawed
- 3 Tablespoons peach schnapps
- 1 teaspoon vanilla extract
- ½ cup peaches diced
- Garnish: Unpeeled peach slices, mint sprigs, whipped cream or Cool Whip
Instructions
Crust:
- Crumb graham crackers. Place in medium bowl.
- Grind pecans and add to graham crumbs.
- Add brown sugar and cinnamon and stir to combine.
- Pour in melted butter and mix until well incorporated.
- Press the mixture into a 9” springform pan, covering the bottom and slightly up the sides. Use your fingers or the backside of a measuring cup to press the mixture down. The more compact the mixture the better it will hold together.
- Freeze the crust for 1 hour or chill in refrigerator for 2 hours.
Cheesecake Filling:
- Place softened cream cheese, powdered sugar, peach schnapps and vanilla extract in a large mixing bowl and beat for 2-3 minutes or until light and fluffy.
- Fold in Cool Whip.
- Add peaches and gently stir to distribute.
- Pour into prepared springform pan.
- Chill for 6 hours or even better, overnight.
- Serve as is or decorate with unpeeled sliced peaches, sprigs of mint, and whipped cream or Cool Whip. Always serve chilled.
Notes
- This cheesecake can be made with fresh, frozen, or canned peaches. Thaw if frozen. Drain if canned.
- Make sure the cream cheese is softened and at room temperature before making the filling.
- Refrigerate the cheesecake a minimum of 6 hours before serving. Overnight is best.
- Use full-fat cream cheese. Low-fat or non-fat will not give the same creamy texture and flavor.
