No-Bake Peach Cheesecake — Fresh or Canned Peach Recipe

Easy no-bake peach cheesecake made at home with simple ingredients. A crisp, buttery graham cracker crust holds a rich, creamy cheesecake layer flavored with white chocolate and fresh or canned peaches, finished with a glossy peach jam syrup.

This no-bake peach cheesecake is perfect for peach season and is simple enough for a weeknight dessert or a celebration. It has three distinct layers: a coconut-kissed graham cracker crust, a silky cheesecake filling with bits of peach, and a peach jam syrup with sliced peaches on top.

Key ingredients

• Peaches – Use ripe peaches that are firm but not mushy.
• Graham crackers – Crushed to form the crust.
• Desiccated coconut – Adds texture to the crust; finer than shredded coconut.
• Cool Whip – A quick option for the filling; full-fat works best.
• Sugars – Brown sugar for the crust and powdered sugar for the filling.
• Cream cheese – Full-fat and at room temperature for a smooth, creamy filling.
• Unsalted butter – Melted, to bind the crust.
• White chocolate – Melted (not too hot) to enrich the filling.
• Peach jam – Homemade or store-bought to make the syrup topping.

Variations

• Swap or combine fruits: try mango slices, berries, or a mix for a different flavor.
• Use a classic graham cracker crust without coconut, or buy a pre-made crust for convenience.
• For a baked crust option, blind-bake a flaky pie crust, let it cool, then add the no-bake filling.
• Switch jams for the syrup: strawberry, raspberry, blackberry, or orange marmalade will change the flavor profile.
• Add spices to the filling such as cardamom, cinnamon, or a pinch of saffron for warmth and complexity.
• Try extracts in the cheesecake: vanilla, almond, coconut, or maple can elevate the taste.
• Turn into mini cheesecakes or individual cups by layering the components in a muffin tin or clear glasses.
• Add lemon zest to the filling to brighten and complement the peaches.
• Incorporate chocolate: a chocolate crust, shavings on top, or mini chips folded into the filling.
• Substitute Cool Whip with homemade whipped cream for a fresher texture and flavor.

How to make easy no-bake peach cheesecake from scratch

1. Combine graham cracker crumbs, desiccated coconut, and brown sugar in a bowl.
2. Add melted unsalted butter, mix to form a coarse, moist crumb, press into a springform pan, and chill until firm.
3. Beat cream cheese with Cool Whip until smooth, then add powdered sugar and mix again.
4. Fold in melted white chocolate (cooled enough not to melt the whipped cream) and small diced peaches.
5. Spread the cheesecake mixture evenly over the chilled crust, cover, and refrigerate until set (overnight or at least 6–12 hours).
6. Make the peach syrup by heating peach jam with a little water until smooth and syrupy; cool the syrup.
7. Arrange sliced peaches on the set cheesecake, pour the cooled syrup over the top just before serving, and enjoy.

Tips and techniques

• Fresh or canned peaches both work; blot excess juice with paper towels before using.
• Chill the cheesecake overnight or at least 6–12 hours for best texture and easier slicing.
• Avoid low-fat or sugar-free swaps for key ingredients—full-fat versions give the best creaminess and flavor.
• Ensure melted white chocolate is warm, not hot, to prevent the filling from melting.
• Pour the peach syrup right before serving to prevent the crust from becoming soggy.
• Jam consistency varies by brand; adjust the water added to reach a thick syrup, not a thin glaze.
• Use unsalted butter to avoid an overly salty crust and let melted butter cool slightly before combining with crumbs.
• A springform pan makes it easy to remove the cheesecake without damaging the edges.

Recipe FAQs

Storage

• Refrigerate in a sealed container for up to 3 days.
• Freezing is not recommended — the no-bake filling does not thaw well.
• Do not keep at room temperature for more than 2–3 hours.
• Make ahead: prepare at least a day in advance so it has time to chill and firm fully.

More fruit desserts

• Chocolate Raspberry Mousse Cake
• Moist Lemon Cake with Lemon Curd
• Cherry Cake
• Caramelized Baked Peaches with Cinnamon
• Peach Dump Cake

Recipe

No Bake Peach Cheesecake

Abeer Rizvi

A simple, no-bake peach cheesecake with a graham cracker-coconut crust, creamy white chocolate cheesecake layer, and a peach jam syrup with sliced peaches on top.

Prep Time 10 mins

Chill time 6 hrs

Total Time 6 hrs 10 mins

Course Dessert

Cuisine American

Servings 9 Slices

Calories 425 kcal

Ingredients

Graham Cracker Crust

• 1 ½ cups graham crackers, crushed
• 2 tablespoons desiccated coconut
• ¼ cup brown sugar
• 7 tablespoons unsalted butter, melted

Peach Cheesecake Filling

• 8 oz cream cheese, full fat, room temperature
• 3 cups Cool Whip or whipped cream, full fat
• 1 cup powdered sugar
• ⅓ cup white chocolate, melted (not too hot)
• ⅓ cup peaches, canned or fresh, cut into small pieces

Peach Syrup Topping

• 1 ½ cups peach jam
• ⅛–¼ cup water (adjust to achieve syrup consistency)
• 4 cups peaches, sliced and patted dry

Instructions

Graham Cracker Crust

1. Mix graham cracker crumbs, desiccated coconut, and brown sugar in a bowl.
2. Add melted butter and combine until the mixture holds together when pressed.
3. Press the mixture into the base of a 6-inch (or similar) springform pan, using a cup or flat-bottomed glass to compact it.
4. Chill the crust in the refrigerator for about 30 minutes or until firm.

Peach Cheesecake

1. Beat cream cheese and Cool Whip together until smooth.
2. Add powdered sugar and mix until incorporated.
3. Fold in melted white chocolate and small peach pieces, then spread the mixture over the chilled crust.
4. Cover and refrigerate overnight or at least 6–12 hours, until the cheesecake layer is set.

Peach Syrup Topping

1. Heat peach jam with the measured water in a small saucepan over medium heat, stirring until it becomes a smooth, thick syrup. Alternatively, microwave and stir until smooth.
2. Let the syrup cool. Remove the set cheesecake from the springform pan and arrange peach slices on top in a decorative pattern.
3. Pour the cooled peach syrup over the peaches just before serving to keep the crust crisp.

Notes

• Adjust the water in the jam syrup to reach a thick but pourable consistency; different jams vary in thickness.
• Use a store-bought graham cracker crust to save time if needed.
• Optional: add 1 teaspoon of ground cardamom, cinnamon, or saffron to the filling for a flavor twist.
• Full-fat ingredients provide the best texture and flavor.
• Chilling time is essential—do not rush the setting process.
• Leftovers keep up to 3 days refrigerated in a sealed container.

Nutrition

Calories: 425 kcal
Carbohydrates: 59 g
Protein: 4 g
Fat: 23 g
Saturated Fat: 13 g
Cholesterol: 60 mg
Sodium: 240 mg
Potassium: 294 mg
Fiber: 2 g
Sugar: 45 g
Vitamin A: 960 IU
Vitamin C: 5.8 mg
Calcium: 75 mg
Iron: 1 mg

Nutritional information is an estimate calculated by an automated tool and may not be exact.

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