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Easy No-Bake Fresh Peach Cheesecake Recipe with Perfect Graham Cracker Crust

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A quick and easy no-bake cheesecake featuring a creamy cream cheese filling, fresh peach topping, and a crunchy graham cracker crust. Perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of ground cinnamon (optional)
  • 16 ounces (450g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup heavy cream, cold
  • 3–4 fresh ripe peaches, peeled and thinly sliced
  • 2 tablespoons peach preserves or apricot jam (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over with a pin.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Mix until the crumbs are evenly coated and hold together when pressed.
  3. Press the crumb mixture firmly into the bottom of your springform pan or pie dish, creating an even layer. Use the back of a spoon or the bottom of a glass to compact it well.
  4. Place the crust in the refrigerator to chill while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy—no lumps.
  6. Add powdered sugar, vanilla extract, and lemon juice. Mix until combined and fluffy.
  7. In a separate chilled bowl, whip the heavy cream until soft peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep it light and airy.
  9. Pour the filling over the chilled graham cracker crust and smooth the top with a spatula.
  10. Peel and thinly slice your peaches.
  11. Arrange peach slices beautifully on top of the cheesecake filling.
  12. If desired, gently warm the peach preserves and brush lightly over the peaches for a shiny, glazed finish.
  13. Cover the cheesecake loosely with plastic wrap and refrigerate to set fully for at least 4 hours, preferably overnight.

Notes

Let cream cheese soften at room temperature for at least 30 minutes before mixing. Chill mixing bowl and beaters before whipping cream for better volume. Fold whipped cream gently into cream cheese mixture to keep it airy. Press crust firmly to avoid crumbling. Peel peaches easily by blanching in boiling water for 30 seconds then plunging into ice water. Chill cheesecake at least 4 hours or overnight for best texture. Use a warm knife dipped in hot water for clean slices.

Nutrition

Keywords: no-bake cheesecake, fresh peach cheesecake, graham cracker crust, easy dessert, summer dessert, peach topping, quick cheesecake

Find it online: https://oracooks.com/easy-no-bake-fresh-peach-cheesecake-recipe-with-perfect-graham-cracker-crust/