Get ready to indulge in this incredible easy no-bake peach cheesecake recipe that’s simply divine! This delicious peach dessert recipe made with canned peaches is easy to prepare and you can enjoy it year round. We’re talking about a luscious blend of cream cheese with a hint of citrus zest and peach syrup, all atop a scrumptious base made with crumbled shortbread cookies, topped with canned peaches. It’s the perfect balance of refreshing and sweet, and trust me, everyone will love it.
Craving the sweet, summer goodness of golden peaches but they’re not in season? Go for the next best thing, instead! Canned peaches may not be as fresh, but they’ll satisfy that craving just the same. And guess what? This delightful and easy no-bake canned peach cheesecake recipe that’ll have you swooning with delight.
I usually buy lots of peaches at my local farmer’s market and always end up with more than I can eat. That is why I always can my own peaches which I can use for the next couple of months. So if you, like me, canned peaches this summer or simply want a quick peach recipe using store bought canned peaches. Here is a guide for canning your own peaches.
And if you love peaches make sure to check out my roundup for the best peach desserts. You can also check out my savory peach recipes that include everything from peach appetizers to salads.
What are the ingredients for no-bake peach cheesecake?
This delightful no-bake peach cheesecake is a celebration of summer sweetness. The crust is made with crumbled shortbread cookies mixed with melted butter, providing a buttery and crunchy base for the luscious filling. Speaking of which, the filling is a velvety blend of cream cheese, sour cream, lemon juice, and peach syrup, offering a burst of citrus and peachy flavors. A hint of vanilla extract adds a warm and comforting touch.
The cheesecake is then crowned with a layer of perfectly sliced canned peaches, adding a burst of fruity freshness to each bite. To set this peachy masterpiece, a peach syrup and gelatin topping is poured over the peaches, creating a shimmering jelly-like finish that not only looks beautiful but also enhances the overall flavor profile.
Substituting fresh peaches for the canned peaches:
If you’re lucky to have fresh, juicy peaches in season, they can take this canned peach cheesecake recipe to a whole new level of deliciousness! Using fresh peaches will infuse your dessert with an unparalleled burst of natural sweetness and a delightful texture. Here’s how to trade those canned peaches for the real deal and elevate this already amazing treat to an unforgettable summer delight.
Canned to Fresh Peach Equivalence
One 16 oz can of peaches is equivalent to 2 cups of sliced fresh peaches or equivalent to 6-10 sliced peaches. Because this recipe calls for peaches and peach syrup you will have to cook your fresh peaches before using them.
How to prepare your fresh peaches to replace canned peaches in a recipe
To prepare the fresh peaches, start by washing them thoroughly under cool running water. Pat them dry gently with a kitchen towel. Next, slice the peaches in half and remove the pit and cut into quarters. Gently peel the peaches using a sharp knife or a peeler.
In a large pot add enough water to just cover the peaches and add sugar. Use a 1:1 ratio of water to sugar for a light syrup. Bring water to a boil then reduce the heat to a simmer and simmer until the peaches are tender. Use them as you would use the canned peaches. Save the water and continue simmering until it reaches the desired syrup consistency. You can use this syrup instead of the canned syrup in your recipe.
No-Bake Peach Cheesecake with Shortbread Cookie Crust
Maybe you’re craving to enjoy the sweet taste of a peach dessert when they are not in season. Or maybe you’re looking for a summer dessert that doesn’t require turning on the oven, because let’s face it no one wants to bake with this sweltering heat! This easy no-bake peach cheesecake is a great option and there’s no need to peel or cook the peaches either because you’ll be using canned peaches.
Ingredients
For the crust:
- About 25 shortbread cookies (200g, crumbled
- ¼ cup (4 tablespoons) of unsalted butter, melted
For the filling:
- 1 ¾ cups of cream cheese
- 1 ¾ cups of sour cream
- ⅓ cup of sugar
- ¼ cup of lemon juice
- ½ teaspoon of vanilla extract
- 5 tablespoons of peach syrup (from the can)
- 2 teaspoons of gelatine powdergelatin powder
- 2 ½ tablespoons of water
For the topping:
- 2 cans of peaches in syrup
- 1 cup peach syrup (from the can)
- 3 teaspoons of gelatine powder
- ½ cup of water
Instructions:
For the crust:
- Crush the shortbread cookies in a blender until they become a fine powder.
- Add the melted butter to the cookie crumbs and mix well.
- Spread the cookie and butter mixture evenly on a 20cm wide pastry mold (loose-bottom tin) to form the crust.
- Place the mold in the refrigerator to set while you prepare the filling.
- In a mixer, whisk the cream cheese until smooth.
- Gradually add the dairy cream, lemon juice, vanilla extract, and peach jam, whisking continuously until the mixture becomes thick and holds its shape.
For the filling:
- In a small bowl, stir the gelatine powder in the water and microwave for 30 seconds to dissolve it.
- Add the dissolved gelatine to the cream cheese mixture and whisk thoroughly.
- Pour the filling over the prepared crust in the springform pan and refrigerate for about three hours to set.
For the topping:
- After three hours, remove the cheesecake from the refrigerator and arrange the thinly sliced peaches in layers over the surface to create a decorative design.
- In a small pot, heat the peach syrup on medium heat.
- In a separate bowl, mix the gelatine powder with half a cup of water and microwave for 30 seconds to dissolve it.
- Stir the dissolved gelatine into the heated peach syrup.
Final steps:
- Let the peach syrup mixture cool for about 1-2 minutes.
- Slowly pour the cooled mixture over the peaches, ensuring it covers the entire surface and becomes jelly-like.
- Return the cheesecake to the refrigerator for approximately 1.5 hours to set the topping.
- Carefully remove the cheesecake from the springform mold, gently pulling the sides where the jelly will have adhered.
Tips, Notes, and Substitutions for the Best No-Bake Peach Cheesecake:
Cream Cheese: Use full-fat cream cheese for the creamiest and most delicious results. Ensure it’s at room temperature before starting the recipe to achieve a smooth texture.
Sweetener: You can adjust the sweetness level according to your preference. Use granulated sugar, powdered sugar, or alternative sweeteners like stevia.
Shortbread Crust: If you prefer a different crust, feel free to substitute shortbread for with other cookies like graham crackers, chocolate cookies, or even oreos.
Setting Time: Allow the cheesecake enough time to set in the refrigerator, typically 3-4 hours or overnight, for the best texture.
Fruit Variations: While this recipe focuses on peaches, you can experiment with various fruits like strawberries, blueberries, or mangoes for a different twist.
Dairy-Free Option: To make a dairy-free version, replace the cream cheese with dairy-free alternatives like coconut cream or almond-based cream cheese.
Storing your no-bake peach cheesecake
Storing and freezing no-bake peach cheesecake (or any cheesecake, for that matter) is essential for making it last and enjoying the delightful treat on multiple occasions. If you have leftovers, you’ll want to keep them fresh and ready for your next dessert craving.
To store a no-bake peach cheesecake, first, cover it securely with plastic wrap or aluminum foil. Ensure the wrapping is airtight to prevent any odors from affecting the delicate flavors of the cheesecake. Then, place the cheesecake in the refrigerator, ideally in the coldest section to maintain its freshness. When properly stored, a no-bake peach cheesecake can last for up to 3-4 days without compromising its taste and texture.
Can I freeze my peach cheesecake?
If you find yourself with more cheesecake than you can enjoy within a few days, freezing is the way to go! To freeze a no-bake peach cheesecake, it’s crucial to chill it in the refrigerator first. Once it’s thoroughly chilled, remove any decorative toppings, such as peach slices or whipped cream, as these may not freeze well. Next, wrap the cheesecake securely in plastic wrap and place it in an airtight container or a freezer-safe zip-top bag. Ensure there’s no room for air inside the container to prevent freezer burn.
When you’re ready to indulge in your frozen cheesecake, simply remove it from the freezer and allow it to thaw in the refrigerator overnight. Once thawed, you can re-add the decorative toppings for a delightful presentation. Keep in mind that a frozen no-bake peach cheesecake should last in the freezer for up to 2-3 months, so you can savor the taste of summer even when peaches are no longer in season.
Easy No-bake Peach Cheesecake Made with Canned Peaches
Ingredients
- For the crust:
- About 25 shortbread cookies (200g, crumbled)
- ¼ cup (4 tablespoons) of unsalted butter, melted
- For the filling:
- 1 ¾ cups of cream cheese
- 1 ¾ cups of sour cream
- ⅓ cup of sugar
- ¼ cup of lemon juice
- ½ teaspoon of vanilla extract
- 5 tablespoons of peach syrup (from the can)
- 2 teaspoons of gelatine powder
- 2 ½ tablespoons of water
- For the topping:
- 2 cans of peaches in syrup
- 1 cup peach syrup (from the can)
- 3 teaspoons of gelatine powder
- ½ cup of water
Instructions
For the crust:
- Crush the shortbread cookies in a blender until they become a fine powder.
- Add the melted butter to the cookie crumbs and mix well.
- Spread the cookie and butter mixture evenly on a 20cm wide pastry mold (loose-bottom tin) to form the crust.
- Place the mold in the refrigerator to set while you prepare the filling.
- In a mixer, whisk the cream cheese until smooth.
- Gradually add the dairy cream, lemon juice, vanilla extract, and peach jam, whisking continuously until the mixture becomes thick and holds its shape.
For the filling:
- In a small bowl, stir the gelatine powder in the water and microwave for 30 seconds to dissolve it.
- Add the dissolved gelatine to the cream cheese mixture and whisk thoroughly.
- Pour the filling over the prepared crust in the mold and refrigerate for about three hours to set.
For the topping:
- After three hours, remove the cheesecake from the refrigerator and arrange the thinly sliced peaches in layers over the surface to create a decorative design.
- In a small pot, heat the peach syrup on medium heat.
- In a separate bowl, mix the gelatine powder with half a cup of water and microwave for 30 seconds to dissolve it.
- Stir the dissolved gelatine into the heated peach syrup.
Final steps:
- Let the peach syrup mixture cool for about 1-2 minutes.
- Slowly pour the cooled mixture over the peaches, ensuring it covers the entire surface and becomes jelly-like.
- Return the cheesecake to the refrigerator for approximately 1.5 hours to set the topping.
- Carefully remove the cheesecake from the mold, gently pulling the sides where the jelly will have adhered.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 409Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 218mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 5g
Other great no-bake desserts you might love!
BAILEYS Irish Cream No-Bake Mini Cheesecakes:
With a unique and indulgent taste, these BAILEYS Irish Cream no-bake mini cheesecakes are perfect holiday dessert. And yes they’re en easy and quick no-bake holiday dessert that is sure to be a hit with family and friends. These chocolatey, creamy and amazing and you can make it in just 15 minutes.
No-Bake Skinny Key Lime Pie Cheesecake Cups:
This quick and easy key lime cheesecake recipe is the perfect summertime dessert. And I love that it won’t leave you feeling guilty and that the entire family can enjoy it! It’s so easy you can prepare this with the kids.
Strawberry Cream Cheese Fruit Pizza:
This delicious strawberry cream cheese and fruit cookie pizza is the perfect summer dessert to enjoy on your next backyard BBQ or picnic. This fruit pizza is so easy to make and it’s my go-to for summer potluck get-togethers.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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