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Creamy No-Bake Peach Cheesecake Recipe with Easy Gingersnap Crust

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A creamy, luscious no-bake peach cheesecake with a spiced gingersnap crust that holds its shape perfectly without baking. Perfect for summer gatherings, this easy recipe combines fresh peaches with a rich cream cheese filling.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, cold
  • 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
  • 1 tablespoon lemon juice
  • Optional: 2 tablespoons peach preserves or jam

Instructions

  1. Crush the gingersnap cookies finely using a food processor or by placing them in a zip-top bag and rolling over with a rolling pin.
  2. In a medium bowl, mix the crushed cookies with melted butter and brown sugar until evenly combined. The mixture should feel like damp sand.
  3. Press the cookie mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish. Use the bottom of a glass or measuring cup to compact it well.
  4. Chill the crust in the refrigerator for at least 15 minutes to set while preparing the filling.
  5. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes. Add vanilla extract and mix well.
  6. In a separate bowl, whip the heavy cream until soft peaks form, about 3-5 minutes. Be careful not to overwhip.
  7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula to keep it light and airy.
  8. Toss diced peaches with lemon juice and, if desired, peach preserves. Gently fold the peaches into the cheesecake filling, saving a few pieces to decorate on top.
  9. Pour the filling over the chilled crust and smooth the top with a spatula. Arrange reserved peach slices on top for decoration.
  10. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let it fully set.
  11. Remove the cheesecake from the springform pan carefully. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.

Notes

Ensure cream cheese is fully softened to avoid lumps. Chill crust before adding filling to prevent crumbliness. Use cold cream and stop whipping at soft peaks to avoid grainy texture. Drain canned peaches well to avoid watery filling. Overnight chilling yields best texture and flavor.

Nutrition

Keywords: no-bake cheesecake, peach cheesecake, gingersnap crust, summer dessert, easy cheesecake, no oven dessert

Find it online: https://oracooks.com/creamy-no-bake-peach-cheesecake-recipe-with-easy-gingersnap-crust/