No Bake Peach Cheesecake
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8
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Course
Cake
No Bake Peach Cheesecake
Description
The crust of this No Bake Peach Cheesecake uses graham cracker crumbs mixed with finely chopped or candied pecans and a hint of cinnamon, all bound by melted butter. Pressing this into serving dishes forms a firm yet crumbly foundation. The cheesecake filling blends softened cream cheese with sweetened condensed milk and vanilla, whipped until smooth, then carefully folded with whipped topping to add lightness and a creamy texture.
The peach compote is prepared by gently simmering sliced peaches with brown sugar, water, vanilla, and cinnamon until the mixture thickens, enriching the peaches with sweetness and spices. This compote cools before being layered or spooned atop the cheesecake filling, adding fruity complexity and a contrasting texture.
Chilling the assembled cheesecake in individual servings makes this dessert convenient and visually appealing. The melding of creamy, sweet filling with a crunchy spiced crust and the soft, aromatic peach topping offers a balanced dessert ideal for warm weather occasions or any time a no-bake treat is preferred.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- ⅓ cup pecan halves finely chopped, or candied pecans
- ½ teaspoon ground cinnamon
- 4 tablespoons butter melted, unsalted
For the Cheesecake Filling:
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 8 ounces whipped topping thawed, frozen
For the Peach Compote:
- 1 pound peach fresh or frozen sliced
- ½ cup light brown sugar packed
- 3 tablespoons water
- ¼ teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon
For the Garnish:
- whipped topping
- pecans candied
Instructions
- In a medium bowl, stir together the crust ingredients. Evenly distribute the crust crumbs between 8 individual serving dishes. Press the crumbs into the bottom of the dishes and place the dishes into the refrigerator.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes.
- Turn the mixer down to low and slowly drizzle in the sweetened condensed milk. Stir in the vanilla. Scrape the sides of the bowl and mix for an additional 1-2 minutes.
- Use a rubber spatula to fold in the whipped topping.
- Spoon or pipe the cheesecake filling into the prepared serving dishes and refrigerate.
- In a medium saucepan over low-medium heat, stir together the peaches, brown sugar, water, vanilla and cinnamon. Cook over low heat until the liquid has reduced and thickened, stirring every few minutes. It will take about 15-20 minutes for your compote to thicken. Allow compote to cool completely. Transfer the compote to a lidded container and refrigerate until you're ready to serve.
- When you're ready to serve, top each cheesecake with compote, whipped topping, and candied pecans. Refrigerate leftover cheesecake for up to 3 days.
User Reviews
Overall Rating
4.3
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