prep time: 30 min | rest time: 6 hrs | total time: 7 hrs
This no-bake peach cheesecake is the ultimate summer dessert – creamy, refreshing, and bursting with flavor. With its buttery digestive biscuit crust, smooth eggless cream cheese filling infused with cinnamon and vanilla, and a golden topping of caramelized peaches, every bite is irresistible. No eggs – No Gelatin – No Agar Agar.
Because it’s a no-bake dessert, there’s no oven required. just chill, slice, and serve. Naturally egg-free and easy to adapt for vegan or dairy-free diets, this recipe is a deliciously versatile treat for any occasion.
No-bake cheesecakes are set using refrigeration rather than baking, making them lighter in texture and quicker to prepare than traditional baked versions.
This no-bake peach cheesecake is a summer special treat:
Quick & easy – no oven needed, can be prepared in under 30 minutes
Light and creamy – smooth texture with a fresh, fruity finish
Bursting with real peach flavor – topped with juicy slices
Perfect for summer – cool, refreshing, and crowd-pleasing
Customizable – use fresh, canned, or frozen peaches year-round
8-inch (20cm) Springform Pan or Loose Bottom Pan
Making a no-bake Peach Cheesecake is simple, quick, and perfect for warm days when you want a light, creamy dessert without using the oven. .
To prepare the peach topping, start by melting the butter in a medium saucepan over medium heat until it begins to bubble gently.
Add the sliced peaches, keeping the skins on, along with the brown sugar, cinnamon, and vanilla extract, and allow them to cook together until the peaches are halfway tender and coated in the caramel-like sauce, which takes about three to four minutes.
Once the peaches have softened slightly, remove the pan from the heat and carefully transfer just the peaches to a heatproof container to cool to room temperature.
The remaining caramel sauce in the pan can be poured into a separate bowl and set aside to drizzle over the cheesecake later.
Begin by preparing an 8-inch (2o cm) springform or loose-bottom pan, lining the base with baking paper if you prefer an easier release.
To create the crust, crush the digestive biscuits and sugar into fine crumbs, either in a food processor or by sealing them in a zip-top bag and crushing with a rolling pin until uniform.
In a mixing bowl, combine the crumbs with melted butter, stirring until the mixture resembles wet sand.
Set aside a small spoonful of the mixture to use as a decorative topping later, then press the rest firmly and evenly into the base and slightly up the sides of the prepared pan, using the back of a spoon or a flat-bottomed glass for a smooth finish.
Refrigerate the crust for about 30 minutes to allow it to set properly before filling.
In a bowl, beat the softened cream cheese and powdered sugar until completely smooth and free of lumps, which takes about three to four minutes.
Add the vanilla extract and cinnamon, mixing thoroughly and scraping down the sides of the bowl as needed to ensure an even, creamy mixture. In a separate bowl, whip the cream to medium peaks, adding the remaining powdered sugar as you whip to stabilize it.
Gently fold the whipped cream into the cream cheese mixture in a few additions, using a spatula to maintain the airy texture while blending until smooth and uniform.
Pour the finished cheesecake filling over the chilled biscuit base, smoothing it into an even layer, then wrap the pan tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow it to set completely.
When ready to serve, run an offset spatula around the edges to loosen the cheesecake, release the springform ring, and transfer the cheesecake to a serving plate.
Finish by topping with the caramelized peaches, a light sprinkle of the reserved biscuit crumbs, and a drizzle of the caramel sauce, keeping the cheesecake refrigerated until serving.
Yes, both canned and frozen peaches can be used successfully. Be sure to drain canned peaches thoroughly, and if using frozen, let them thaw completely and pat them dry with paper towels to remove excess moisture before caramelizing.
This cheesecake needs to chill for a minimum of 6 hours, or preferably overnight, to set fully and hold its shape when sliced.
Yes, this recipe is perfect for making in advance. You can prepare the cheesecake 1–2 days ahead and store it covered in the refrigerator until ready to serve.
Leftover cheesecake should be kept in an airtight container in the refrigerator and enjoyed within 4–5 days. If you prefer, you can store the caramelized peaches separately and add them just before serving.
Yes, this cheesecake freezes well if frozen without the peach topping. Wrap it securely in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before adding the peaches and serving.
Absolutely. This recipe works well with nectarines, plums, cherries, or even berries for a seasonal or personal twist.
A stand mixer is helpful for beating the cream cheese smoothly and whipping the cream, but a hand mixer or even a whisk can also work. To avoid lumps, make sure the cream cheese is fully softened before mixing.
For the most even crumbs, use a food processor. If you don’t have one, place the biscuits and sugar in a sealed zip-top bag and crush them with a rolling pin until fine.
Medium peaks hold their shape but still have soft tips that gently curl over when the whisk is lifted. Be careful not to over-whip, as it can turn grainy or start to separate.
Yes, simply substitute the digestive biscuits with a gluten-free alternative, such as gluten-free graham crackers or cookies.
No, this recipe is completely egg-free, making it suitable for those with egg allergies or anyone avoiding eggs for dietary reasons.
To make it dairy-free, use a plant-based butter or margarine for the crust and replace the cream cheese with a vegan alternative like Violife or Tofutti. For the whipped cream, choose a non-dairy option such as Califia Farms or Country Crock Plant-Based Whipping Cream.
There’s something irresistible about the combination of buttery biscuit crust, creamy cheesecake filling, and sweet, juicy caramelized peaches—all in a cool, velvety bite. Whether you whipped it up for a summer gathering, a quiet treat just for you, or simply because peaches are too good to pass up, I hope it added a little sunshine to your table.
If you snapped a photo, I’d love to see it! Tag me @pastrybysaloni so I can admire your beautiful cheesecake. Seeing your creations in your kitchens always makes my day.
And if you found yourself going back for just one more slice, you’re in good company. Keep the no-bake magic going with more easy, chilled desserts packed with flavor:
Want to create even more stunning, no-fuss desserts—without eggs or dairy? My cookbook Vegan Baking Made Simple is filled with easy, decadent recipes you’ll love to share (or keep all to yourself). You can grab your copy on Amazon right HERE.
