Introduction
This No-Bake Peach Cheesecake Dessert is a creamy, refreshing, and incredibly easy dessert made with a buttery graham cracker crust, luscious cheesecake filling, and juicy peaches. Finished with a layer of fine cookie crumbs, whipped cream, and a peach slice, it looks beautiful while requiring no oven.
Perfect for summer gatherings, potlucks, holidays, or whenever you want a quick homemade dessert.
Recipe Overview
| Details | Information |
| Prep Time | 20 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 20 minutes |
| Servings | 9–12 |
| Course | Dessert |
| Cuisine | American |
| Difficulty | Easy |
| Method | No-Bake |
Why You’ll Love This Recipe
This dessert has the perfect combination of textures: a crunchy buttery crust, smooth and creamy cheesecake filling, and juicy pieces of peach throughout.
Because it is no-bake, it is especially convenient during warm weather. Simply assemble it, refrigerate until firm, and decorate before serving.
The recipe is also easy to prepare ahead of time, making it ideal for entertaining.
Ingredients
For the Crust
| Ingredient | Amount |
| Graham crackers, finely crushed | 2 cups (200 g) |
| Unsalted butter, melted | ½ cup (115 g) |
| Granulated sugar | 2 tbsp |
| Salt | Pinch |
For the Peach Cheesecake Filling
| Ingredient | Amount |
| Cream cheese, softened | 16 oz (450 g) |
| Powdered sugar | ¾ cup (90 g) |
| Vanilla extract | 1 tsp |
| Heavy whipping cream, cold | 1 cup (240 ml) |
| Powdered sugar for whipped cream | ¼ cup (30 g) |
| Canned peaches, well drained and diced | 2 cups (about 400 g) |
| Peach juice from the can | 2 tbsp |
| Lemon juice | 1 tbsp |
For the Topping
| Ingredient | Amount |
| Graham cracker crumbs | ½–¾ cup |
| Whipped cream | ½ cup |
| Peach slices | 9–12 pieces |
Step-by-Step Instructions
1. Prepare the Crust
Crush the graham crackers into fine crumbs.
Combine the crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9 × 9-inch baking dish.
Refrigerate for at least 20–30 minutes while preparing the filling.
2. Prepare the Peaches
Drain the canned peaches very well.
Reserve a small amount of peach juice for the filling, then finely dice the peaches.
Pat them gently with paper towels to remove excess moisture. This helps keep the cheesecake filling firm.
3. Make the Cream Cheese Mixture
Place the softened cream cheese in a large mixing bowl.
Beat until smooth and creamy.
Add the powdered sugar, vanilla extract, lemon juice, and 2 tablespoons of reserved peach juice.
Beat again until completely smooth.
4. Whip the Cream
In a separate bowl, beat the cold heavy cream with ¼ cup powdered sugar until medium-stiff peaks form.
Be careful not to overbeat the cream.
5. Combine the Filling
Gently fold the whipped cream into the cream cheese mixture.
Once smooth, fold in the diced peaches.
Mix carefully so the peaches remain in small pieces throughout the filling.
6. Assemble the Dessert
Remove the chilled crust from the refrigerator.
Spread the peach cheesecake filling evenly over the crust.
Smooth the surface with a spatula.
7. Add the Crumb Topping
Sprinkle a generous layer of finely crushed graham crackers over the top.
For the appearance shown in the photo, cover the entire surface with an even layer of crumbs.
8. Chill
Cover the dish tightly with plastic wrap or foil.
Refrigerate for at least 4 hours, preferably overnight.
The filling should be firm enough to cut cleanly.
9. Decorate and Serve
Before serving, add a small swirl of whipped cream to each portion.
Top each swirl with a small peach slice.
Cut into squares and serve chilled.
Best Tips
Make sure the cream cheese is properly softened before mixing. Cold cream cheese can leave lumps in the filling.
Drain the peaches thoroughly. Excess peach juice can make the cheesecake filling too soft.
For the cleanest slices, refrigerate the dessert overnight.
Use cold heavy cream when making the whipped cream because it will whip more easily and hold its shape better.
Press the graham cracker crust firmly into the dish to prevent it from crumbling when served.
Best Ingredient Options
Peaches: Canned peaches are convenient and consistent, but fresh ripe peaches can also be used.
Graham crackers: Vanilla wafers, digestive biscuits, or shortbread cookies make excellent alternatives.
Cream cheese: Use full-fat block-style cream cheese for the firmest and creamiest filling.
Whipped cream: Homemade whipped cream gives the best flavor, but prepared whipped topping can be used for convenience.
Recipe Variations
Fresh Peach Cheesecake
Replace the canned peaches with ripe fresh peaches. Dice them into small pieces and add a little extra lemon juice to prevent browning.
Peach & Raspberry Dessert
Add fresh raspberries between the peach pieces for a beautiful peach-and-berry combination.
Peach Cobbler Cheesecake
Add a little cinnamon and brown sugar to the crust and sprinkle cinnamon-coated cookie crumbs over the top.
White Chocolate Peach Cheesecake
Melt ½ cup white chocolate and allow it to cool slightly before folding it into the cream cheese mixture.
Individual Peach Cheesecake Cups
Instead of using one large dish, divide the crust and filling among small dessert cups for individual servings.
What to Serve With
Serve this chilled peach cheesecake with fresh peach slices, berries, extra whipped cream, or a light drizzle of peach syrup.
A cup of coffee or tea also pairs beautifully with the creamy, fruity dessert.
Make-Ahead Instructions
This is an excellent make-ahead dessert.
Prepare it up to 24 hours before serving, cover tightly, and refrigerate.
Add the whipped cream and peach garnish shortly before serving for the freshest presentation.
Storage
Store leftovers covered in the refrigerator for up to 4 days.
Keep the dessert chilled until ready to serve.
Reheating
This dessert should not be reheated. Serve it directly from the refrigerator.
Freezing
You can freeze the cheesecake without the whipped cream and fresh peach garnish.
Cover tightly and freeze for up to 1 month.
Thaw overnight in the refrigerator before serving.
The texture may be slightly softer after freezing and thawing.
Common Mistakes to Avoid
Using warm cream: Heavy cream should be cold when whipped.
Not draining the peaches: Excess liquid can prevent the filling from setting properly.
Skipping the chilling time: The cheesecake needs several hours to firm up.
Overmixing the whipped cream: Overbeating can make it grainy and difficult to fold into the filling.
Not pressing the crust firmly: A loose crust can fall apart when the dessert is cut.
Nutrition Estimate
| Nutrient | Approx. Per Serving |
| Calories | 390–450 kcal |
| Protein | 5–7 g |
| Carbohydrates | 35–42 g |
| Fat | 25–30 g |
| Saturated Fat | 14–18 g |
| Fiber | 1–2 g |
| Sugar | 22–28 g |
| Sodium | 250–350 mg |
Nutrition values are estimates and vary depending on the brands and ingredients used.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes. Fresh ripe peaches work wonderfully. Peel them if desired, remove the pits, and dice them into small pieces.
How long does no-bake peach cheesecake need to chill?
Allow at least 4 hours for the filling to set. Overnight chilling produces the firmest texture.
Can I use Cool Whip instead of whipped cream?
Yes. Prepared whipped topping can be substituted for homemade whipped cream for a quicker version.
Why is my cheesecake filling too soft?
The most common causes are insufficient chilling, excess liquid from the peaches, or whipped cream that wasn’t whipped enough. Drain the peaches thoroughly and chill the dessert for several additional hours.
Can I make this dessert the day before?
Absolutely. In fact, making it the day before is recommended because the crust and filling have more time to firm up.
Final Thoughts
This No-Bake Peach Cheesecake Dessert is creamy, fruity, and wonderfully simple. With its buttery graham cracker crust, smooth cheesecake filling, juicy peaches, and crunchy crumb topping, it makes an impressive dessert without turning on the oven. 🍑✨