No Bake Peach Cheesecakes

There’s something incredibly special about indulging in a No Bake Peach Cheesecakes on a warm summer evening. I remember the first time I made these delightful treats, sitting on my porch with the sun setting in the backdrop. The sweet aroma of fresh peaches filled the air, reminding me of long summer days spent picking fruit at the local orchard. The best part? No baking required! Just a few simple ingredients and a little bit of time, and you can create a dessert that will impress everyone. It’s perfect for gatherings, family dinners, or even a quiet night in. Every bite is a burst of creamy goodness paired with the sweet, juicy flavors of peaches, making it an irresistible treat.

What Goes Into No Bake Peach Cheesecakes

The ingredients for No Bake Peach Cheesecakes are simple yet essential for creating that perfect balance of flavors and textures. The creamy base made from cream cheese and sweetened condensed milk provides a rich foundation, while fresh peaches bring a delightful sweetness and a seasonal touch. The graham cracker crumbs create a crunchy crust that contrasts beautifully with the smooth filling, making each bite satisfying.

• 1 cup graham cracker crumbs: This forms the base of the cheesecake, providing a sweet, crunchy texture.
• ⅓ cup pecan halves or candied pecans: Finely chopped, these nuts add a delightful crunch and nutty flavor.
• ½ teaspoon ground cinnamon: This spice adds warmth and depth to the flavor profile.
• 4 tablespoons unsalted butter, melted: Acts as the binding agent for the crust, enriching its flavor.
• 16 ounces cream cheese, room temperature: The main ingredient that gives the cheesecake its creamy texture.
• 14 ounces sweetened condensed milk: Adds sweetness and a smooth consistency to the filling.
• 2 teaspoons pure vanilla extract: Enhances the flavor of the cheesecake.
• 8 ounces frozen whipped topping, thawed: This lightens the cream cheese mixture for a fluffy texture.
• 1 pound fresh or frozen sliced peaches: The star of the dessert, adding freshness and sweetness.
• ½ cup packed light brown sugar: Provides additional sweetness to the peach topping.
• 3 tablespoons water: To help cook down the peach compote.
• ¼ teaspoon pure vanilla extract: A touch more flavor for the compote.
• 1 teaspoon ground cinnamon: Enhances the flavor of the peach mixture.
• whipped topping: For serving, adding extra lightness.
• candied pecans: For garnish, providing a sweet crunch.

Making This No Bake Peach Cheesecakes

Creating No Bake Peach Cheesecakes is a fun and straightforward process. You’ll love how quickly they come together and how satisfying it is to see the final result. Let’s dive into the step-by-step process to make this delicious dessert.

1. In a medium bowl, stir together the crust ingredients: graham cracker crumbs, ground cinnamon, and melted butter. Mix well until the crumbs are fully coated. This mixture should have a moist sand-like texture. Next, evenly distribute the crust crumbs between 8 individual serving dishes. Press the crumbs firmly into the bottom of the dishes to create a solid base. Once done, place the dishes into the refrigerator to set while you prepare the filling.
2. 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 about 3 minutes until it’s smooth and creamy. Make sure there are no lumps for a silky filling. Turn the mixer down to low and slowly drizzle in the sweetened condensed milk. Mix just until combined; you don’t want it too watery.
3. Next, stir in the vanilla extract and scrape the sides of the bowl. Mix for an additional 1 to 2 minutes until everything is well incorporated. This step ensures the cream cheese and condensed milk create a uniform mixture.
4. Use a rubber spatula to fold in the whipped topping. Be gentle during this step to maintain the airy texture. You want to achieve lightness, so folding helps incorporate air without deflating the mixture.
5. With the cheesecake filling ready, spoon or pipe it into the prepared serving dishes over the chilled crust. Make sure to fill them evenly and smooth the tops for a neat presentation. Once filled, refrigerate them for at least 2 hours to set.
6. In a medium saucepan over low-medium heat, stir together the sliced peaches, brown sugar, water, vanilla, and ground cinnamon. Cook over low heat, stirring occasionally, until the liquid reduces and thickens, which should take about 15 to 20 minutes. You want the mixture to bubble gently and become syrupy.
7. Once thickened, allow the peach compote to cool completely. After it’s cooled, transfer the compote to a lidded container and refrigerate until you’re ready to serve the cheesecakes. This compote is what makes your dessert shine, adding a luscious layer of flavor.
8. When you’re ready to serve, take each cheesecake out of the fridge and top them with the cooled peach compote. Use a generous amount for that fruity burst in each bite. Add a dollop of whipped topping on each cheesecake, then sprinkle with candied pecans for a sweet crunch. It’s all about the final touches that elevate the dish.
9. Refrigerate any leftover cheesecake for up to 3 days. They will stay fresh, and the flavors will meld beautifully over time.

Tips and Tricks about No Bake Peach Cheesecakes

Making No Bake Peach Cheesecakes can be a breeze if you keep some helpful tips in mind. Here are some suggestions to ensure your dessert turns out perfectly every time:

• Storage: Store leftover cheesecakes in an airtight container in the refrigerator. They should stay fresh for up to three days.
• Freezing: You can freeze the cheesecake filling in a separate container. Thaw it in the fridge overnight before serving, but the crust is best made fresh.
• Variations: Feel free to experiment with different fruits such as berries or mangoes. You can create various flavors of No Bake Cheesecakes to suit your preferences.
• Serving Size: This recipe serves eight, but you can easily half the ingredients for a smaller gathering or make mini versions in smaller dishes for individual servings.
• Presentation: Garnish with fresh fruit or mint leaves for an extra pop of color when serving. It makes a beautiful presentation!

Accompaniments for No Bake Peach Cheesecakes

When it comes to serving No Bake Peach Cheesecakes, pairing them with the right accompaniments can elevate the experience. Here are some ideas to consider:

• Fresh Fruit: Serve with additional slices of peaches, berries, or other seasonal fruits for a refreshing touch.
• Coffee or Tea: A cup of your favorite coffee or herbal tea pairs beautifully with the creamy texture of the cheesecake, making for a lovely dessert after dinner.
• Picnic Treat: These cheesecakes are perfect for picnics. Pack them with some fresh fruit and drinks for a delightful outdoor meal.
• Barbecues: They make a fantastic dessert for summer barbecues, serving as a light and sweet end to a savory meal.
• Birthday Celebrations: Perfect for birthdays, add candles on top and celebrate with friends and family.
• Seasonal Gatherings: Ideal for summer parties, family reunions, or even casual get-togethers, bringing a touch of sweetness to any occasion.

FAQ

Conclusion

The No Bake Peach Cheesecakes are a delightful treat that perfectly combines creamy and fruity flavors, making it an ideal summer dessert. They’re simple to prepare and can be made ahead of time, ensuring you can enjoy your time with loved ones without stress. I encourage you to try making this recipe; it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds!

No Bake Peach Cheesecakes

The ultimate summer dessert, No Bake Peach Cheesecakes are creamy, refreshing, and easy to prepare. Bursting with fresh peach flavor, this delightful treat is perfect for gatherings or a cozy night in. Make it tonight and impress everyone with your culinary skills!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup graham cracker crumbs
• ⅓ cup pecan halves or candied pecans
• ½ teaspoon ground cinnamon
• 4 tablespoons unsalted butter
• 16 ounces cream cheese room temperature
• 14 ounces sweetened condensed milk
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 8 ounces frozen whipped topping thawed
• 1 pound fresh or frozen sliced peaches
• ½ cup packed light brown sugar
• 3 tablespoons water
• ¼ teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• whipped topping for serving
• candied pecans for garnish

Equipment

• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. In a medium bowl, stir together the crust ingredients: graham cracker crumbs, ground cinnamon, and melted butter. Mix well until the crumbs are fully coated. This mixture should have a moist sand-like texture. Next, evenly distribute the crust crumbs between 8 individual serving dishes. Press the crumbs firmly into the bottom of the dishes to create a solid base. Once done, place the dishes into the refrigerator to set while you prepare the filling.
2. 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 about 3 minutes until it’s smooth and creamy. Make sure there are no lumps for a silky filling. Turn the mixer down to low and slowly drizzle in the sweetened condensed milk. Mix just until combined; you don’t want it too watery.
3. Next, stir in the vanilla extract and scrape the sides of the bowl. Mix for an additional 1 to 2 minutes until everything is well incorporated. This step ensures the cream cheese and condensed milk create a uniform mixture.
4. Use a rubber spatula to fold in the whipped topping. Be gentle during this step to maintain the airy texture. You want to achieve lightness, so folding helps incorporate air without deflating the mixture.
5. With the cheesecake filling ready, spoon or pipe it into the prepared serving dishes over the chilled crust. Make sure to fill them evenly and smooth the tops for a neat presentation. Once filled, refrigerate them for at least 2 hours to set.
6. In a medium saucepan over low-medium heat, stir together the sliced peaches, brown sugar, water, vanilla, and ground cinnamon. Cook over low heat, stirring occasionally, until the liquid reduces and thickens, which should take about 15 to 20 minutes. You want the mixture to bubble gently and become syrupy.
7. Once thickened, allow the peach compote to cool completely. After it’s cooled, transfer the compote to a lidded container and refrigerate until you’re ready to serve the cheesecakes. This compote is what makes your dessert shine, adding a luscious layer of flavor.
8. When you’re ready to serve, take each cheesecake out of the fridge and top them with the cooled peach compote. Use a generous amount for that fruity burst in each bite. Add a dollop of whipped topping on each cheesecake, then sprinkle with candied pecans for a sweet crunch. It’s all about the final touches that elevate the dish.
9. Refrigerate any leftover cheesecake for up to 3 days. They will stay fresh, and the flavors will meld beautifully over time.

Notes

• Tip 1: Store leftover cheesecakes in an airtight container in the refrigerator. They should stay fresh for up to three days.
• Tip 2: You can freeze the cheesecake filling in a separate container. Thaw it in the fridge overnight before serving, but the crust is best made fresh.
• Tip 3: Feel free to experiment with different fruits such as berries or mangoes. You can create various flavors of No Bake Cheesecakes to suit your preferences.
• Tip 4: This recipe serves eight, but you can easily half the ingredients for a smaller gathering or make mini versions in smaller dishes for individual servings.
• Tip 5: Garnish with fresh fruit or mint leaves for an extra pop of color when serving. It makes a beautiful presentation!

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.