No-Bake Peach Cheesecake

Rich, creamy, fruity, and just delicious, this No-Bake Peach Cheesecake is the perfect summer dessert! And the best part is that it requires no baking whatsoever!!

peach cheesecake

About This Recipe

This no-bake peach cheesecake is made up of three components, the graham cracker base, the peach cheesecake filling, and the peach jelly topping.

The base can be made using any of your favorite cookies, but graham crackers is probably the most used cookies when it comes to cheesecake bases.

The peach cheesecake filling is made with only a handful of ingredients and is super easy to whip up. And of course, since this is a no-bake cheesecake recipe it does include gelatin. If you’ve never worked with gelatin and feel intimidated by it, don’t you worry, because the recipe will include step-by-step instructions and it’s actually really simple but gives the cheesecake structure so you don’t have to worry about your cheesecake being all droopy and gross! Also you can always check out the video tutorial for the recipe any time you want.

The peach jelly topping is made with fresh peach puree (which is also used in the cheesecake filling btw) and requires no cooking either. All you have to do is combine all the ingredients and pour it onto your cheesecake and let it set.

As I mentioned above, this cheesecake is flavored using peach puree. You can easily make it at home with fresh peaches, see how below.

What You Need To Make This Recipe

Cookies: graham crackers work best, but you could also use any of your favorite cookies.

Cream Cheese: make sure to use full-fat brick-style cream cheese. It’s best to have your cream cheese at room temp., this will make it easier to mix.

Peach Puree: I made my own, it’s so simple all you have to do is peel your peaches and then blend them.

Powdered Sugar: also known as confectioner’s sugar or icing sugar. Do not use granulated sugar!!

Gelatin: you’ll need gelatin for the cheesecake filling as well as for the peach jelly. This recipe uses gelatin powder.

Heavy Cream: I forgot to add in in the picture above, but you’ll need cold heavy cream. Make sure you’re cream has a fat percentage of 35% or higher, otherwise it will not whip up.

Lemon juice: this is for the peach jelly topping, to add a hint of citrusy flavor.

Melted butter: this is for the cookie base. Your butter does not need to be at room temperature because we’re going to melt it anyway.

How To Make No-Bake Peach Cheesecake

Step 1: Make the cookie base. Combine the crush graham cracker and melted butter, then press that onto the bottom of your pan. I use a six inch cake ring that’s lined with parchment paper on the side, but a springform pan will work as well.

Step 2: Bloom the gelatin and set aside.

Step 3: Combine cream cheese and peach puree, set that aside.

Step 4: Whip up heavy cream and powdered sugar until soft peaks are formed. Fold the whipped cream into the peach and cream cheese mixture. Microwave the gelatin to melt it, let it cool down, then add that into the cheesecake mixture as well.

Step 5: Pour the cheesecake filling on top of the prepared base and chill for an hour.

Step 6: Make the peach jelly: bloom the gelatin, set aside for 5 minutes then melt it and let it cool down for a minute. Combine all of the ingredients for the peach jelly topping along with the gelatin in a small bowl.

Step 7: Carefully pour it on top of the partially set cheesecake. Chill the peach cheesecake for at least 4-5 more hours or up to overnight.

How To Store The Peach Cheesecake

Store the peach cheesecake in the fridge until you’re ready to serve it. Store any leftovers in the refrigerator as well for up to 5 days, it’s best to store them in a container.

Freezing The No-Bake Peach Cheesecake

I do not recommend you freeze the cheesecake to set it, although it’s a bit difficult to wait, the end result is totally worth it!

You can however, freeze the cheesecake to enjoy later. Once the cheesecake has chilled and is fully set, wrap the whole thing in a layer of plastic warp then in a layer of aluminum foil. I recommend leaving it in the pan, but you could also remove it and wrap individual slices. Freeze for up to 3 months, and when you’re ready to enjoy it, thaw in the refrigerator (overnight) and enjoy!

Pro Tips

  • Add in small chunks of peaches into the cheesecake filling to add more peachyness(I know that’s not a word….) and texture!
  • Clean your knife with a paper towel after each cut to get nice and clean slices.
  • Blend in some nuts of you choice with the graham crackers to add more texture and flavor into the base.
  • I recommend making the no bake peach cheesecake a day ahead, the more time it gets to set the better the end result will be.
  • Line the sides of your pan with parchment paper, this will give you neat layers and it’ll also make it it easier to remove from the pan while making the least amount of waste.
  • Make this in a lined 6 or 7 inch square pan to make No bake Peach Cheesecake Bars!
  • When making the peach jelly, give it a taste and add more powdered sugar if needed, this is because the sweetness will depend entirely on how sweet your peaches are. So add as much as the recipe requires them, give it a taste and add more if needed before pouring it on top of the cheesecake.
  • Decorate the top of your cheesecake however you’d like. I just piped swirls of whipped cream on top.
  • Add a few drops of orange food coloring to the peach jelly for a more vibrant jelly topping.


How to make peach puree at home?

It’s super simple: wash your peaches thoroughly, then peel them remove the pits. Blend them in a food processor or blender until smooth. For an extra smooth puree, strain it through a sieve and your peach puree is ready to be used. For this recipe I used about 4 medium sized peaches.

Can I make my cheesecake ahead of time?

Yes! This no bake peach cheesecake is best when chilled overnight, so you can definitely make this the day before, and add on the whipped cream (or any other decorations) before serving. Then store it in the fridge for up to 5 days.

Can I make mini no bake peach cheesecake?

Yes! Assemble the cream cheese filling in a lined cupcake/muffin pan instead of a large cake pan to make them mini! Make sure to add the crust on the bottom as well. And once they set for about an hour, add on the peach jelly then chill for another 3-4 hours.

What else can I top the cheesecake with instead of the peach jelly.

If you don’t want a peach jelly for the topping, you could also just make a peach compote for the top. Make sure to let the cheesecake set completely before adding on the peach compote. Also make sure that the compote is fully cooled.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations! Got any question on the recipe, leave them down below!

If you love making no-bake cheesecakes as much as I do, then you have to check out my No-Bake Biscoff Cheesecake, it’s one of the BEST cheesecakes I’ve ever made! Seriously!

Recipe Card

No-Bake Peach Cheesecake

Rich, creamy, fruity, and just delicious, this No-Bake Peach Cheesecake is the perfect summer dessert! And the best part is that it requires no baking whatsoever!!

Prep Time: 20 min

Cook Time: 0 min

Chill Time: 6 hrs.

Total Time: 6 hrs. 20 min

Course: Dessert

Servings: 8-9

Calories: 330kcal


For the cookie base:

  • 4.5oz graham crackers, crushed (150g)
  • 1/4 cup unsalted butter, melted (60ml)

For the cheesecake filling:

  • 2 1/2 tsp gelatin powder (13g)
  • 3 Tbsp water, cold (45ml)
  • 1 1/4cup cream cheese, room temp. (300g)
  • 1/4 cup peach puree (60ml)
  • 1/2 cup heavy cream, cold (120ml)
  • 1/2 cup + 2 Tbsp powdered sugar (95g)

For the peach jelly topping:

  • 2 1/4 tsp gelatin powder (10g)
  • 1/4 cup water, cold (60ml)
  • 3/4 cup peach puree (180ml)
  • 1 1/2 tsp lemon juice (6ml)
  • 1/4 cup powdered sugar (45g)


  • 6 inch cake ring/springform pan, sides lined with parchment paper
  • Medium sized serving plate (if you’re using a cake ring)
  • 2 Medium sized bowls
  • 1 Large bowl
  • Electric hand/stand mixer
  • Spatula
  • 2 Small microwave safe bowls, for the gelatin


Make the cookie base:

  1. Combine crushed graham crackers and melted butter in a medium sized bowl. The mixture should look like wet sand. Press this mixture on the bottom of a 6 inch cake ring placed on a serving plate or a springform pan. Make sure to line the sides of your pan with parchment paper. You can use a spatula or the bottom of a small glass to press the cookie base down. Place in the refrigerator while you make the cheesecake filling.

Make the cheesecake filling:

  1. Bloom the gelatin: add the water to a small microwave safe bowl, sprinkle the gelatin over the top and set this aside.
  2. In a large bowl mix room temp. cream cheese to make it nice and smooth.
  3. Add in the peach puree and mix until fully combined. Set aside.
  4. In a separate medium sized bowl, whip cold heavy cream and powdered sugar until soft peaks form, about 4-5 minutes. You can use an electric hand/stand mixer or even a whisk(it will take longer with a whisk.).
  5. Carefully fold the whipped cream into the peach and cream cheese mixture with a spatula.
  6. Microwave the gelatin for 15-20 seconds to melt it completely. Let it cool down for 1-2 minutes, then add about 2 tablespoons of the cheesecake mixture into the gelatin and mix until combined.
  7. Pour this gelatin mixture back into the cheesecake and mixture and carefully fold using a spatula until combined.
  8. Pour the cheesecake mixture on top of the prepared cookie base and spread it out evenly. Refrigerate for 1 hour.

Make the peach jelly:

  1. In a small microwave safe bowl add the water then sprinkle on the gelatin powder. Set aside for 5 minutes.
  2. Microwave the gelatin for 15-20 seconds or until it’s fully melted. Let it cool down for 1-2 minutes. (If you don’t have a microwave, you could also melt the gelatin in a bowl of hot water.)
  3. In a medium sized bowl combine, the cooled gelatin, peach puree, lemon juice, and powdered sugar. Make sure to get rid of any lumps of powdered sugar.
  4. Pour this peach mixture on top of the now partially-set cheesecake. Be very gentle when pouring!
  5. Chill the cheesecake for 5 more hours or up to overnight.


  1. Once fully set, carefully remove the cake ring(or springform pan), then the parchment paper from the sides of the cheesecake.
  2. Decorate the cheesecake however you’d like! I just piped on some swirls of whipped cream (just cold heavy cream and powdered sugar whipped to stiff peaks.) all around the cake. Slice and enjoy!


Calories: 329.85kcal

Total Fat: 20.65g

Carbs: 32.34g

Sugars: 23.51g

Protein: 5.2g

Sodium: 171.66mg

Fiber: 0.51g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **

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