No Bake Peach Cheesecake

Name: No Bake Peach Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 8 oz cream cheese, softened (I use Philadelphia); 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 tbsp lemon juice; 9 oz graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 ripe peaches, sliced; 1-2 tbsp sugar (optional)

Highlighted under: Sweet Treats

I remember a summer afternoon when my aunt surprised us with this No Bake Peach Cheesecake, and I haven't been able to forget that creamy goodness since. With just a handful of simple ingredients, I can make the whole thing for around $10, and it’s perfect on hot days when you really don’t want to turn on the oven. It’s a light dessert, and with the juicy peaches on top, it feels like a little taste of summer any time of year.

Created by

The Simplecooktips Team

Last updated on 2026-06-09T23:18:20.403Z

That day, she served it with a bright, sunny peach topping that made each slice pop with color. Honestly, I was so focused on the creamy filling that I didn't think about the crust much – but it turned out to be the ideal complement. I've tried making it with different fruits, but peaches just hit differently.

In the years since that summer, I've tweaked the recipe to fit my taste, adding a bit of lemon juice to the cream cheese to give it a touch of tang. The way the sweetness of the peaches balances the rich filling is just delightful. You could switch up the fruit, but I’m always going back to peaches.

What I Love About This

You really don't need any fancy baking skills
It's super easy to adjust with whatever fruit you have on hand
The creamy filling is a crowd-pleaser, always

Choosing Your Ingredients

For this No Bake Peach Cheesecake, the cream cheese is really important. I always go with Philadelphia because it has a great texture and flavor that really shines through. If you prefer a lighter version, 1/3 less fat cream cheese can work too, but I promise, the classic full-fat version gives the best results. As for the peaches, feel free to use fresh when they’re in season, but canned or frozen ones can do just fine. Just make sure to drain the canned peaches well so your cheesecake doesn’t get soggy!

Using heavy whipping cream is key to achieving the right consistency in the filling. It whips up nicely and adds that luscious texture we all love in cheesecakes. I like to have everything at room temperature before starting. It really helps the cream cheese blend smoothly, giving you that creamy mouthfeel throughout the cheesecake.

A Quick Note on No Bake Peach Cheesecake

I love that this cheesecake comes together without the need for baking, which means no chance of a cracked top or burnt edges. Just remember to give it enough time in the fridge to chill and set properly. Honestly, when I’m short on time, I might only let it chill for a couple of hours, and while it's still tasty, it's not quite as firm as when I've waited overnight. So, plan ahead if you can!

Also, if you're not feeling peaches, experiment with whatever fruit you have available. Berries, mangoes, or even a berry compote can bring a new twist. I’ve made it with strawberries before, and while it’s not summer, it feels like a snack that brings a bit of sunshine into my day. That’s the beauty of this cheesecake; it’s so flexible!

Ingredients

Gather these simple ingredients:

For the Cheesecake

8 oz cream cheese, softened (I use Philadelphia)
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice

For the Crust

9 oz graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Topping

2 ripe peaches, sliced
1-2 tbsp sugar (optional)

Now you’re all set to make this delightful dessert!

Instructions

Make the Crust

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is fully combined. It should look a little like wet sand. Press this mixture into the bottom of a 9-inch springform pan evenly, and make sure it's compact. You can use the back of a measuring cup to help with this. Once it's done, pop it in the fridge to set while you work on the filling.

Prepare the Filling

In a large bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth. You can use a hand mixer for this, but honestly, a whisk works fine if you’re feeling a bit ambitious. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Take your time here; you want it fluffy without deflating too much.

Assemble the Cheesecake

Pour the filling over the crust in the springform pan and smooth the top with a spatula. Cover it with plastic wrap and place it in the fridge for at least 4 hours, but overnight is even better if you can wait. Honestly, I’ve skipped the chilling time before and gone right for it, and while it’s not ideal, it still tasted pretty great!

Add the Peach Topping

When you’re ready to serve, mix the sliced peaches with a little sugar if they need sweetening. Arrange them on top of the cheesecake. If you want, you can drizzle a bit of honey over the peaches for an extra touch. Finally, release the springform pan and slice. Enjoy.

And there you have it, so simple!

Pro Tips

If you're missing peaches, feel free to try strawberries or blueberries. They work equally well.
You can skip the lemon juice if you want a sweeter filling.
Chilling the cheesecake overnight gives the flavors a chance to mingle beautifully.

How to Store No Bake Peach Cheesecake

If you've got leftovers, store this cheesecake in the fridge covered tightly with plastic wrap. It keeps really well for about 3-4 days, although I usually finish it sooner because it’s so good! Just reassemble any peach slices on top before serving again. If you want to keep it for even longer, I’d suggest freezing it. Just slice it up beforehand, wrap the pieces tightly in plastic wrap, and then put them in an airtight container. It can last in the freezer for about a month.

Ways to Switch It Up

One of my favorite variations is to mix in some citrus zest into the filling. A bit of lemon or orange zest brightens things up and adds a lovely zing that pairs wonderfully with the peaches. And if you’re feeling adventurous, a splash of almond extract can give it an interesting twist, though I’d say start with just half a teaspoon so it doesn’t overpower.

For a different texture, consider adding a layer of chocolate ganache on top before the peaches or even crushed cookies for some crunch. Getting creative with toppings can keep this cheesecake feeling fresh and new, and it’s a fun way to use up little bits of leftovers from the pantry.

Questions About Recipes

→ Can I use a store-bought crust?

Sure, I've done that when I’m short on time. Just make sure it’s a nice, firm crust to hold everything together.

→ How long will the cheesecake last in the fridge?

It usually stays fresh for about 3-5 days. Just cover it tightly so it doesn't get that fridge smell.

→ Can I freeze this cheesecake?

Yes, you can. I recommend freezing it before adding the toppings. Just wrap it well and it should last a couple of months.

→ What can I use instead of cream cheese?

You could try mascarpone for a richer taste, but I wouldn't recommend skipping the cream cheese - it brings that classic taste.

→ Do I need to use heavy cream?

You can use a lighter cream if you want, but it won’t whip to that perfect firmness like heavy cream does.