Delight in the essence of summer with this luscious Peach Crumb No-Bake Cheesecake. It combines creamy cheesecake infused with cinnamon and vanilla, a crunchy biscuit base, caramelized peaches, and a delightful crumb topping. Perfectly refreshing and easy to prepare, it’s ideal for warm weather indulgence or any special occasion.
Why You’ll Love This
This cheesecake offers a symphony of flavors and textures—from the velvety cream cheese filling to the sweet and tangy caramelized peaches and the buttery biscuit base. The no-bake method makes it fuss-free, while the combination of fresh peaches and cinnamon adds a comforting warmth to every bite.
Perfect Occasion
Whether you’re hosting a summer gathering, craving a decadent dessert without turning on the oven, or simply looking to impress guests with a delightful treat, this Peach Crumb No-Bake Cheesecake is your answer. It’s versatile enough to serve as a centerpiece dessert or a refreshing finale to any meal.
Decoration Tips
To elevate the presentation, top the chilled cheesecake with the caramelized peach slices, generously sprinkle the crumb topping over them, and drizzle with the reserved caramel sauce. This not only adds visual appeal but enhances the flavor profile with layers of sweetness and crunch.
- Caramelized Peach Topping:
- 2 tablespoons (30g) non-dairy butter
- 2-3 underripe peaches, sliced into wedges and halved
- 3 tablespoons (45g) light brown sugar
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon vanilla extract
- Prepare Caramelized Peach Topping:
- In a medium saucepan, melt butter over medium heat. Add sliced peaches, brown sugar, cinnamon, and vanilla extract.
- Cook for 3-4 minutes until peaches are halfway cooked. Remove peaches from the saucepan with a spoon and transfer them to a heatproof container to cool at room temperature. Reserve the caramel sauce in a separate bowl.
- Biscuit Base:
- 125g (10-12) digestive biscuits, crushed into fine crumbs
- 1 tablespoon cane sugar (or caster sugar)
- 50g melted butter
- Prepare Biscuit Base:
- Mix crushed biscuits, sugar, and melted butter. Press the mixture into the base of an 8-inch round springform pan.
- No-Bake Cheesecake Layer:
- 225g (8 oz) soft cream cheese (vegan or any of your choice)
- 100g (1/2 cup) powdered sugar
- 1 + 1/2 teaspoons cinnamon powder
- 1 teaspoon vanilla extract
- 240ml (1 cup) whipped cream, whipped to medium peaks + 30g (1/4 cup) powdered sugar
- Prepare No-Bake Cheesecake Layer:
- In the bowl of a stand mixer, beat cream cheese and powdered sugar until smooth for 3-4 minutes.
- Add vanilla extract and cinnamon powder, mix well. Fold in whipped cream until combined.
- Pour cheesecake mixture over the prepared biscuit base. Cover with plastic wrap and refrigerate for at least 12 hours.
- Before serving, release the sides of the springform pan and transfer the cheesecake to a serving plate. Top with caramelized peaches, crumb topping, and drizzle with reserved caramel sauce.
Enjoy!
Savor every bite of this Peach Crumb No-Bake Cheesecake, where creamy cheesecake meets caramelized peaches and a crunchy crumb topping. Perfectly chilled and full of flavor, it’s a dessert that promises to delight all summer long.
