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.
Ingredients
For the base
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) slightly salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the peach topping
- 2 cans (2 ) peach slices in juice 250g/9oz drained weight per can - don't throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Equipment
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
Peach Cheesecake
Ingredients
For the base
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) slightly salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the peach topping
- 2 cans (2 ) peach slices in juice 250g/9oz drained weight per can - don't throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
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 and mix.
- Stir in the melted butter.
- 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 and whisk until thick.
- Add the cooled melted white chocolate and 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 and 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 and stir until dissolved. 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.
Video
Notes
Nutrition
If you enjoyed this peach cheesecake recipe consider trying out my pineapple cheesecake too.
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