This No Bake Peach Cheesecake is a rich, creamy dessert you can make without heating the oven. Whether you’re using ripe summer peaches or pantry-ready canned peaches, this easy dessert delivers a buttery crust, silky cheesecake filling, and a bright peach topping—one of the best canned peach desserts you’ll try.
Simple to assemble and elegant to serve, it’s perfect for potlucks, holidays, or warm-weather gatherings.
Love peach desserts? Try other recipes using fresh, frozen, or canned peaches in your kitchen. This cheesecake pairs well with fruit-forward treats like cobbler, pie, cake, or crisp for a full peach-themed menu.
Why You’ll Love This Recipe
- No oven required — ideal for warm weather or when you want a quick dessert
- Works equally well with fresh or canned peaches
- An outstanding example of easy peach dessert recipes
- Make-ahead friendly for parties and gatherings
- Light, creamy, and bursting with peach flavor
No Bake Peach Cheesecake
This no-bake peach cheesecake is a straightforward, crowd-pleasing dessert. Creamy filling, a crisp graham-cracker crust, and a glossy peach topping combine for an elegant, fruit-forward treat that’s easy enough for everyday and pretty enough for special occasions.
Why This Recipe Works Year-Round
Because it uses canned peaches when needed, this cheesecake is reliable any time of year. Canned peaches in fruit juice preserve great flavor and let you make a fresh-tasting peach dessert without waiting for peak season. When peaches are ripe, swap in fresh fruit for an even brighter result.
Ingredients You’ll Need
NOTE: Exact amounts and the printable recipe card are provided in the recipe section below.
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- Graham crackers — for the crust
- Granulated sugar — to sweeten the crust, filling, and topping
- Salted butter — melts into the crumbs to bind the crust
- Canned peaches in fruit juice (or fresh peaches) — drained for the puree and diced for the topping
- Full-fat block cream cheese — room temperature for a smooth filling
- Lemon juice — brightens the filling and topping
- Vanilla extract — for depth of flavor
- Whipped topping (Cool Whip) or stabilized whipped cream — for a light texture
- Cornstarch — to thicken the peach topping
How to Make No Bake Peach Cheesecake
1. Prepare the Crust
- Pulse graham crackers, sugar, and melted butter in a food processor or blender until the texture resembles wet sand.
- Press the mixture firmly into the bottom and partway up the sides of a 9-inch springform pan. Chill in the freezer while you make the filling and topping.
2. Make the Filling and Refrigerate
- Blend two drained cans of peaches until smooth. Reserve 1 cup (237 ml) of the puree for the filling and keep the rest for the topping.
- Beat room-temperature cream cheese and granulated sugar until completely smooth.
- Add 1 cup (237 ml) of the peach puree, lemon juice, and vanilla; mix until combined.
- Fold the thawed whipped topping into the cream cheese mixture until uniform and airy.
- Pour the filling into the prepared crust, smooth the top, cover, and refrigerate at least 4–6 hours or overnight to set.
3. Make the Peach Topping
- Combine the remaining peach puree (about 1 1/4 cups/296 ml) and sugar in a saucepan over medium heat. If using fresh peaches, add diced fruit now. Cook, stirring, until the mixture simmers and the sugar dissolves, about 3–5 minutes.
- Whisk cornstarch with the lemon juice to make a slurry, then stir it into the bubbling puree.
- Add the chopped peaches and simmer, stirring frequently, until thick and glossy, about 2–3 minutes. Cool to room temperature, then chill completely before using.
To Serve
- Carefully remove the springform sides and transfer the cheesecake to a serving plate. Spoon the chilled peach topping over the top.
- Garnish with whipped cream if desired. For cleaner slices, run a knife under hot water, dry it, and wipe between cuts.
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How to Store No Bake Peach Cheesecake
- Storing: Keep refrigerated in an airtight container up to 4 days. Because peach puree adds moisture, the crust may soften after a couple of days; for the best presentation, add the topping the day you serve it.
- Freezing: Not recommended — the moisture in the peach puree and topping causes textural changes that don’t freeze well.
Substitutions
- Fresh peach conversion: About 10–12 medium fresh peaches (peeled and pitted) yield the same volume as three cans. Use roughly 4 cups of slices for the puree and 1 1/4 cups diced for the topping.
- Crust variation: Swap graham crackers for gingersnap cookies for a warm, spiced base that complements the peaches.
- Whipped topping option: Use stabilized whipped cream if you prefer not to use store-bought whipped topping.
- Berry twist: Stir in 1/2 cup fresh raspberries or strawberries into the topping during the final simmer for a mixed fruit variation.
Recipe Notes
- Drain the cans: If using canned peaches, drain them in a colander for at least 5 minutes so excess juice doesn’t thin the puree or prevent the cheesecake from setting.
- Measure the puree: Different brands and peach sizes hold different amounts of liquid. Measure 1 cup of puree for the filling exactly—too much liquid will keep the cheesecake from setting.
- Fresh peaches: If fresh fruit is less juicy than canned peaches, add a splash of water or peach juice when cooking the topping.
- Thicken the topping: Bring the peach mixture to a full boil after adding the cornstarch slurry so it reaches its maximum thickening power.
- Chill the topping: Cool the peach topping completely before spooning it onto the cheesecake so it doesn’t melt the filling’s whipped layer.
- Cream cheese temperature: Make sure the cream cheese is fully at room temperature so it mixes smoothly with the puree.
- Wait to cut: Allow the full 4–6 hours (or overnight) for a clean, sliceable consistency—cutting earlier will result in a softer, pudding-like texture.
More You’ll Love
Peach Dump Cake Recipe
Peach Pie + Video
Peach Cake with Brown Sugar Frosting
Peach Crisp (aka Peach Crumble)
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No Bake Peach Cheesecake
Created by Amber Brady
Prep: 25
Cook: 10
4
Total: 4 35
A creamy, easy no bake peach cheesecake made with peach puree and canned peaches for a delicious, refreshing dessert.
Ingredients
Crust
- 9 sheets (140 g) graham crackers (about 1 1/3 cups crumbs)
- 3 Tbsp (38 g) granulated sugar
- 6 Tbsp (85 g) salted butter, melted
Filling
- 30 oz (850 g) canned peach slices in fruit juice, drained (two 15 oz cans)
- 24 oz (678 g) block-style cream cheese, room temperature (three 8 oz packages)
- 1 cup (200 g) granulated sugar
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 8 oz (226 g) frozen whipped topping, thawed
Topping
- 1 1/4 cups (296 ml) peach puree (reserved from filling)
- 1/2 cup granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 15 oz (425 g) can peach slices, drained and chopped into 1-inch pieces
- Additional whipped cream, optional for garnish
Equipment
- Food processor or blender
- Electric hand mixer
- Large mixing bowl
- Saucepan
- 9-inch springform pan
Instructions
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FOR THE CRUST: Pulse graham crackers, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom and halfway up the sides of a 9-inch springform pan. Chill the crust in the freezer while you prepare the filling and topping.
-
FOR THE FILLING: Blend two drained cans of peaches until smooth. Reserve 1 cup (237 ml) of the puree for the filling and keep the rest for the topping. Beat the cream cheese and 1 cup sugar until smooth. Add 1 cup peach puree, lemon juice, and vanilla; mix to combine. Gently fold in the thawed whipped topping. Pour the filling into the crust, smooth the top, cover, and refrigerate at least 4–6 hours or overnight.
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FOR THE TOPPING: Combine the remaining peach puree (about 1 1/4 cups) and 1/2 cup sugar in a saucepan over medium heat. If using fresh peaches, add diced pieces now. Cook until the mixture simmers and the sugar dissolves, 3–5 minutes. Whisk cornstarch with lemon juice to form a slurry and stir into the bubbling puree. Add the chopped peaches and simmer until thick and glossy, about 2–3 minutes. Cool to room temperature, then chill completely.
-
TO SERVE: Remove the springform sides, transfer the cheesecake to a serving plate, and spoon the chilled peach topping over the top. Garnish with whipped cream if desired. For clean slices, run a knife under hot water, dry it, and wipe between cuts.
Notes
- Storing: Keep refrigerated in an airtight container for up to 4 days. Wait to add the topping the day you serve for the best texture.
- Freezing: Not recommended due to the moisture in the peach puree and topping.
- Drain the cans: Let canned peaches drain well so excess liquid doesn’t thin the puree or affect the set.
- Measure the puree: Measure 1 cup of puree for the filling exactly—too much liquid will prevent proper setting.
- Fresh peaches: If using fresh fruit, you may need a splash of water or juice when cooking the topping if the fruit is dry.
- Chill the topping: Ensure the peach topping is fully chilled before adding it to the cheesecake to protect the filling’s texture.
- Wait to cut: Allow the full chill time (4–6 hours or overnight) for clean, sliceable pieces.
Nutrition
Serving: 1 slice | Calories: 337kcal
Disclaimer: Nutritional values are estimates provided for guidance only.
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