This Creamy No-Bake Peach Cheesecake is the perfect summer indulgence, marrying the luscious sweetness of fresh peaches with a smooth, airy cheesecake filling. Designed for ease and flavor, this no-bake dessert is a lifesaver on hot days when turning on the oven is out of the question. With minimal prep and a chill time that lets the flavors meld beautifully, this treat is as delightful to make as it is to eat. Grab your ingredients and let’s whip up some peachy magic!
Why You’ll Love This Creamy No-Bake Peach Cheesecake
- Oven-free dessert — stay cool while enjoying a summer sweet.
- Quick preparation — ready in just 15 minutes.
- Fruity and creamy — a refreshing combo for any occasion.
- Perfect for planning ahead — ideal for make-ahead meals.
- Loved by all ages — a soft, sweet favorite for any crowd.
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons margarine, melted
- 1 cup granulated sugar, divided
- 4 packages (8 oz. each) Neufchatel cheese, softened
- 1 package (3 oz.) peach-flavored gelatin
- 1 tub (8 oz.) whipped topping, thawed
- 2 fresh peaches, finely chopped
Step-by-Step: How to Make Creamy No-Bake Peach Cheesecake
- Create the crust: Stir together graham cracker crumbs, melted margarine, and 1/4 cup sugar in a bowl. Press this mixture into the base of a 13×9-inch pan and refrigerate until ready to use.
- Mix the filling: Beat Neufchatel cheese with the remaining 3/4 cup sugar until smooth. Add in the peach gelatin powder and mix until fully blended.
- Combine ingredients: Fold in whipped topping and chopped peaches gently, making sure everything is evenly incorporated.
- Chill to set: Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until the cheesecake is firm.
Helpful Tips
- Cheese softening tip: Allow Neufchatel to reach room temperature to blend more smoothly.
- Optimal chilling: Let it chill overnight for a firmer set and deeper flavor.
- Perfect peach prep: Use ripe, firm peaches and dice them finely for even distribution.
- Serving suggestion: Decorate with extra peach slices or graham crumbs before serving for a polished look.
Substitutions And Variations
- Try regular cream cheese in place of Neufchatel if preferred.
- Experiment with fruits like mango, strawberries, or pineapple for a tropical variation.
- Change the crust using gingersnap or vanilla wafer crumbs for a fun twist.
- Switch gelatin flavors — orange or apricot also pair well with peach.
Storage Instructions
Keep any leftover cheesecake covered in the refrigerator for up to 5 days. For longer preservation, wrap individual slices in plastic wrap and place them in an airtight container in the freezer for up to 1 month. Thaw overnight in the fridge before serving.
Nutritional Information
Approximate per serving (based on 16 servings):
- Calories: 260
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Sugar: 18g
- Protein: 4g
- Fiber: 1g
Serving Suggestions
- Garnish with fresh peach slices or a swirl of whipped cream.
- Serve alongside a glass of iced tea or lemonade for a cool combo.
- Add a sprinkle of cinnamon or nutmeg for a warm hint of spice.
- A fantastic finale for any BBQ or outdoor gathering.
Frequently Asked Questions About Creamy No-Bake Peach Cheesecake
Can I substitute canned peaches for fresh ones? Yes! Just be sure to drain them well and chop them into small pieces for the best consistency.
Is this a make-ahead friendly dessert? Definitely. Preparing it a day in advance gives the cheesecake time to firm up and the flavors to meld.
What if peach gelatin isn’t available? Try orange or apricot gelatin. It may slightly change the flavor but still tastes fantastic.
What’s the difference between Neufchatel and cream cheese? Neufchatel has less fat than cream cheese but is otherwise quite similar and can be swapped in recipes.
Can I freeze leftovers? Yes, wrap each portion well and freeze for up to a month. Let it thaw in the refrigerator before serving.
Conclusion
Thanks for stopping by to try out this Creamy No-Bake Peach Cheesecake! I love how incredibly simple and wonderfully satisfying it is — light, fruity, and packed with peachy goodness. Whether you’re hosting a summer party or just looking to treat yourself, this no-fuss dessert is sure to please. I’m so glad you’re part of our community of food lovers. Enjoy every delicious bite and happy no-baking!
Print
Creamy No-Bake Peach Cheesecake Recipe
- Total Time: 4 hours 15 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Creamy No-Bake Peach Cheesecake is the ultimate summer dessert—cool, fruity, and full of flavor. Made in just minutes, this easy treat is perfect for warm days and backyard gatherings. With a graham cracker crust, peach gelatin, and fresh peaches folded into a creamy filling, it’s a refreshing dessert your guests will love. Try it today!
Ingredients
2 cups graham cracker crumbs
6 tablespoons margarine, melted
1 cup granulated sugar, divided
4 packages (8 oz. each) Neufchatel cheese, softened
1 package (3 oz.) peach-flavored gelatin
1 tub (8 oz.) whipped topping, thawed
2 fresh peaches, finely chopped
Instructions
- Create the crust: Stir together graham cracker crumbs, melted margarine, and 1/4 cup sugar in a bowl. Press this mixture into the base of a 13×9-inch pan and refrigerate until ready to use.
- Mix the filling: Beat Neufchatel cheese with the remaining 3/4 cup sugar until smooth. Add in the peach gelatin powder and mix until fully blended.
- Combine ingredients: Fold in whipped topping and chopped peaches gently, making sure everything is evenly incorporated.
- Chill to set: Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until the cheesecake is firm.
Notes
Let Neufchatel cheese sit at room temperature for easier mixing.
Garnish with extra peach slices or graham crumbs before serving.
Chill overnight for best flavor and texture.
Substitute cream cheese if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes + Time (Chill Time): 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Carbohydrates: 26g
- Protein: 4g