NO-BAKE PEACH CHEESECAKE
In the summer when temperatures rise, there’s nothing better than a light and refreshing dessert, and the creamy no-bake cheesecake studded with juicy peaches is just what you need!
The cold or no-bake cheesecake is one of the easiest recipes ever to quickly make one of the most beloved desserts without having to turn on the dreaded oven.
The base is the classic one made of crushed cookies and melted butter, which once mixed are placed directly in the springform pan and pressed with the back of a spoon to level them and give them consistency. While it rests in the fridge to settle for 15 minutes, you can focus on the filling.
What really makes this cheesecake special and sets it apart from others is how the fresh fruit is treated before being added to the cream. The peaches, once peeled and chopped, are cooked gently in a saucepan with a little lemon juice and a tablespoon of sugar to make them sweeter and caramelized.
Once the peaches are prepared, you’ll just need to place cream cheese, cream, powdered sugar, and previously soaked gelatin sheets in a bowl, blend everything with a mixer, add the peaches, and mix with a spatula.
Then just pour the cheese mixture into the pan and let it set in the fridge before decorating as you like before enjoying it. Ideally, cover the Peach Cheesecake with fresh fruit slices in a spiral and some honey drops.
If after trying this no-bake Peach Cheesecake recipe you want to taste another cheesecake recipe, don’t miss
And remember if you try it, let me know how it went in the comments below.
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-Bake
- Cuisine: American
- Energy 702.28 (Kcal)
- Carbohydrates 41.41 (g) of which sugars 27.40 (g)
- Proteins 13.32 (g)
- Fat 53.85 (g) of which saturated 7.56 (g)of which unsaturated 4.52 (g)
- Fibers 2.29 (g)
- Sodium 447.89 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Digestive biscuits
- 6 tbsp butter
- 1.7 lbs cream cheese
- 3/4 cup liquid cream
- 2/3 cup powdered sugar
- 2 tsp gelatin sheets
- 1.5 tbsp milk
- 3 peaches
- 2 tbsp granulated sugar
- 1/2 lemon juice
- 2 peaches
- to taste honey (optional)
Tools
- Bowl
- Electric Whisk
- Springform Pan
Steps
Place the biscuits in a mixer and grind them into a powder, then pour them into a bowl and add the previously melted butter. Mix with a spoon until you get a homogeneous mixture. Line a springform pan (7 inches in diameter) with parchment paper and pour the biscuit and butter mixture inside. Level and lightly press with the back of a spoon. Place to set in the fridge for about 15 minutes.
Wash the peaches, peel them, remove the pit, and chop them into small pieces. Transfer the peaches to a saucepan along with the juice of ½ lemon and 2 tablespoons of sugar and cook over medium heat, stirring often, until the peaches start to break down but still hold their texture, and the liquid becomes syrupy (5 to 10 minutes). The different times depend on the size of the pieces and how ripe the peaches are. Turn off the heat and let cool.
Pour the cream cheese, cream, powdered sugar, and gelatin, previously soaked in cold water and dissolved in 1.5 tbsp of hot milk, into a large bowl. Beat everything with an electric mixer until you reach a light, smooth, and firm consistency. Add the cooled peaches with their juice and gently fold with a spatula so as not to deflate the mixture.
Pour the cheesecake mixture into the mold over the biscuit layer, level it with a spatula, cover with plastic wrap, and set in the refrigerator for at least 4 hours (better 6).
When serving, slice fresh peaches into thin slices, mix in a bowl with a little honey to make them glossy and more delicious. Arrange them randomly on the cake. For those with a sweet tooth, accompany each slice with a dollop of whipped cream. Enjoy!
NOTES
IN GENERAL Among the best tips I can give you for preparing a simple yet perfect cheesecake is to use all fresh and quality ingredients, do not overmix the cream, and once ready, let it chill in the refrigerator for at least 3 hours, even better if overnight.
BISCUITS For this cheesecake, I used the classic biscuits used for this recipe, namely Digestive. You can substitute them with other types of biscuits. The important thing is that they are simple shortbread-type biscuits without fillings. Note, however, that shortbread biscuits are much drier and require 100g of butter, which is 20g more than the biscuits listed in the recipe.
INGREDIENT DOSES These doses are calculated for an 18 cm diameter pan. If you use a 24 cm pan, simply double all the doses.
CREAM CHEESE I used classic cream cheese. I do not recommend using light cream cheese for this type of recipe because it would not achieve the same creaminess and consistency. If you can, take it out of the fridge about 30 minutes before using it. You can substitute 250g of cream cheese with an equivalent amount of mascarpone or ricotta. The important thing is that the total of cheese/mascarpone or ricotta is 750g.
CREAM Unlike cream cheese, which should be at room temperature, the cream should be very COLD from the fridge. Take it out at the last moment.
MILK AND GELATIN When you add the milk with the dissolved gelatin to the cheese mixture, it’s important that the latter is still warm (not boiling) so that it mixes well with the rest and no lumps form. I used classic gelatin sheets.
FRUIT With this “base recipe,” you can make the cheesecake with any type of fruit, such as strawberries, apricots, berries, or cherries.
DECORATION I leave room for your creativity for the decoration, be it fresh fruit, fruit jam, a coulis, the result will still be excellent, and you will have made a homemade cheesecake worthy of a bakery perfect for any occasion.
STORAGE
The no-bake cold cheesecake can be stored in the fridge for up to 3 days covered with plastic wrap or closed in a container.
