This no-bake peach cheesecake is the perfect combination of creamy and fruity, offering a light and refreshing dessert that’s as beautiful as it is delicious. The smooth and rich cheesecake filling rests on a buttery, crumbly shortbread crust, topped with sweet, juicy peaches and a delicate layer of peach jelly. The best part? No oven required! This is the ideal dessert for warm days or when you want something impressive without the hassle of baking. With its gorgeous peach topping and silky-smooth texture, this cheesecake is sure to become a go-to treat for any occasion.
Why You’ll Love This Recipe:
You’ll love this recipe because it’s incredibly easy to make yet looks stunning and tastes absolutely divine. The combination of creamy cheesecake, a crunchy cookie base, and the fresh sweetness of peaches is irresistible. With no baking involved, it’s the perfect dessert when you’re short on time or don’t want to turn on the oven. The gelatin ensures that the cheesecake holds its shape, while the peach topping adds a burst of juicy flavor that takes it to the next level. This recipe is also adaptable—you can switch up the fruit topping to suit your taste or what’s in season!
Perfect Occasion:
This no-bake peach cheesecake is perfect for any occasion, whether it’s a casual summer gathering, a family dinner, or a special celebration. Its light and fruity nature makes it ideal for warm-weather desserts, but it’s equally satisfying any time of year. You can also serve it as a show-stopping dessert at parties or as a sweet ending to a festive meal. Since it can be made ahead of time and stored in the fridge, it’s great for entertaining when you want to prepare in advance and wow your guests with minimal effort.
Decoration Tips:
For a picture-perfect presentation, slice a few extra peaches and fan them out on top of the cheesecake for an elegant touch. You could also sprinkle some crushed cookies over the peaches for added texture or even a light dusting of powdered sugar for a polished look. If you want to make the cheesecake extra special, drizzle a little peach syrup or honey over the top just before serving. For a touch of color, you could garnish with a few mint leaves or edible flowers, making the cheesecake even more inviting.
Ingredients:
For the Base:
- 200 grams of shortbread cookies
- 60 grams of melted butter
For the Cheesecake Filling:
- 400 grams of cream cheese
- 200 ml of cream (33% or 20%)
- 100-120 grams of powdered sugar (adjust to taste)
- 1 packet of vanilla extract
- 15 grams of gelatin
- 80 ml of water
For the Peach Jelly Topping:
- 1 peach, cut into small cubes
- 200 ml of water
- 1 tablespoon of sugar
- 50 ml of water
- 1 teaspoon of gelatin (with a slight heap)
Instructions:
- Prepare the Sand Base:
Begin by crushing the shortbread cookies in a blender until they form fine crumbs. If you don’t have a blender, place the cookies in a plastic bag and crush them with a rolling pin. In a bowl, combine the cookie crumbs with melted butter until the mixture is moldable and holds together when squeezed. Line a 20 cm springform pan with acetate tape, parchment paper, or simply grease it with a bit of oil. Press the cookie mixture firmly into the bottom of the pan using the back of a spoon or the bottom of a glass. Set aside. - Prepare the Cheesecake Filling:
In a small bowl, sprinkle the gelatin over 80 ml of cold water, stir, and let it bloom for about 10 minutes. Afterward, heat the gelatin mixture in the microwave for about 15 seconds, or until it fully dissolves.In a separate bowl, combine the cream cheese, cream, powdered sugar, and vanilla extract. Beat the mixture until it is completely smooth and free of lumps. Once smooth, slowly add the dissolved gelatin, mixing it into the cream cheese mixture until everything is fully combined. - Assemble the Cheesecake:
Pour the cream cheese mixture over the prepared cookie base in the springform pan. Spread the filling evenly and smooth the top with a spatula. Refrigerate the cheesecake for at least 2 hours to allow it to set. - Prepare the Peach Jelly Topping:
While the cheesecake is setting, cut one peach into small cubes. In a saucepan, bring 200 ml of water to a boil along with 1 tablespoon of sugar and the peach pieces. Simmer for a few minutes, then strain the liquid to remove the peach solids, leaving a clear peach compote. In a separate small bowl, dissolve 1 teaspoon of gelatin in 50 ml of water and add it to the strained peach liquid. Stir until the gelatin is fully incorporated. - Top and Chill:
Once the cheesecake has set, arrange the peach cubes on top of the cheesecake. Gently pour the prepared peach jelly mixture over the peaches, making sure to cover the entire surface evenly. Place the cheesecake back in the refrigerator for another couple of hours to allow the jelly to set. - Serve and Enjoy:
Once fully set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve this refreshing no-bake peach cheesecake.
Enjoy!