Peach Cheesecake

This peach cheesecake is the perfect summer dessert! It's light, fresh and looks stunning with tender peach pieces suspended in jelly, sitting atop a perfectly creamy no bake vanilla cheesecake.

The crust is a simple blend of digestive biscuit (or graham cracker) crumbs, combined with melted butter and cinnamon and pressed into the base of a spring form tin.

For the filling, all you'll need it cream cheese, cream, sugar, vanilla and melted white chocolate. To get that perfect no bake cheesecake consistency that slices beautifully, make sure to use full fat cream cheese and double cream.

The star of the show; the peach jelly topping looks so stunning, you'd think it had been made by a pastry chef, but it's actually incredibly easy to make.

You'll simply arrange tinned peaches on top of the cheesecake and then pour on a jelly made from the juice from the cans combine with a little sugar and powdered gelatine.

If you can't find tinned peaches, you can use fresh ones! Simply peel and slice them, then use pineapple juice for the jelly.

Remember, this peach cheesecake is best served chilled so that both the filling and the topping have time to fully set, so remember to allow yourself time to make it and let it chill.

You could serve this beautiful cheesecake at all sorts of occasions, such as a summer BBQ, a picnic or or even as an impressive (but easy!) dessert to make for a dinner party. It's sure to be a hit with peach and cheesecake lovers alike!

Here's the full recipe for my easy no bake peach cheesecake. I've included lots of step-by-step photos to help you make it perfectly.

Instructions

Make the base

Break the digestive biscuits down to a fine crumb - you can do this in a bag with a rolling pin, or in a food processor. Tip the crumbs into a bowl.

Add the cinnamon.

Mix.

Add the melted butter.

Stir through.

Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.

Make the cheesecake filling

Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.

Put the cream cheese, cream, vanilla and sugar in a bowl.

Whisk until thick.

Add the cooled melted white chocolate.

Whisk briefly to combine.

Tip the filling into the tin, level off with a spatula and place in the fridge.

Make the peach topping

Put the gelatine in a small bowl.

Add 2 tablespoons of liquid from the jug.

Leave for a few minutes and it should turn to a thick gel.

Open the peaches and measure 240ml (1 cup) of juice into a jug. Warm the juice in the jug so it is hot but not boiling. Add the gelatine and sugar.

Stir until dissolved, then set the juice aside to cool to room temperature.

Retrieve the cheesecake from the fridge and arrange the drained peaches on top.

Pour the cooled juice over the top - you might not need it all.

Place in the refrigerator to chill over night.

Serve

When you're ready to serve your cheescake, run a knife around the inside of the tin then unclip and allow the sides to drop away.

Slide the cheesecake onto a board and slice with a sharp knife to serve.

Enjoy!

Print this peach cheesecake recipe

If you enjoyed this peach cheesecake recipe consider trying out my pineapple cheesecake too.

Pin this peach cheesecake recipe

More cheesecake recipes to try