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A light and creamy no bake cheesecake featuring fresh peaches blended into a smooth cheesecake filling layered over a crunchy graham cracker crust. Perfect for warm days and quick assembly with optional crust baking for added crunch.

Ingredients

Scale
  • 8 whole graham crackers, crushed
  • 2 tablespoons butter, melted
  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4–5 medium peaches or nectarines, sliced
  • 1/4 cup brown sugar

Instructions

  1. Mix crushed graham crackers and melted butter until the crumbs are evenly coated.
  2. Press or spread the crust mixture onto a baking sheet or into dessert glasses/pan and bake at 325°F (163°C) for 7 minutes for a crunchier crust, or skip baking and press firmly to compact; cool completely.
  3. Pour heavy whipping cream into a chilled mixing bowl and whip with an electric mixer until stiff peaks form.
  4. Beat softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and lump-free.
  5. Gently fold the whipped cream into the cream cheese mixture until combined and airy.
  6. Slice peaches or nectarines into bite-sized pieces, toss with brown sugar, and let sit for a few minutes to soften and sweeten.
  7. Layer crust, cheesecake filling, and brown sugar peaches in dessert glasses or a pie dish, repeating layers until filled and finishing with peaches and reserved crust crumbs.
  8. Chill the assembled desserts in the refrigerator for at least 1 hour to set.

Notes

Pick ripe and fragrant peaches for best flavor; soften firm peaches at room temperature for 1-2 days., Chill the mixing bowl and beaters before whipping cream for firmer, fluffier filling., Use a rubber spatula to gently fold whipped cream into cream cheese mixture to maintain airiness., If skipped baking crust, press graham cracker mixture firmly to hold crust together., Optionally, sprinkle fresh graham cracker crumbs on top before serving if crust softens in storage., Flavor variations include using strawberries or mixed berries, spicing peaches with cinnamon or nutmeg, substituting cookie crusts like vanilla wafers or shortbread, mixing mascarpone with cream cheese, or macerating peaches with bourbon, rum, or peach liqueur for an adult version., Store leftovers covered in airtight container in fridge for 2-3 days. Freezing the assembled dessert is not recommended due to texture changes, but crust crumbs or peach mixture (without whipped cream) can be frozen separately.

Nutrition

Find it online: https://gingerbaking.com/no-bake-peaches-and-cream-cheesecake/