Name: Peach Cheesecake
Prep time: 20 min
Cook time: 5 min
Ingredients: 3 egg whites; 60 grams castor sugar; 1/8 tsp cream of tartar; 3 egg yolks; 3 tbsp full-fat milk; 2 tbsp oil; 55 grams all-purpose flour; 1 tsp vanilla essence; pinch of salt; 210 grams cream cheese; 80 grams full-fat yogurt; 50 grams castor sugar; 40 ml peach juice; 6 grams gelatin; 180 grams sweetened whipping cream; 6-8 chopped peaches, canned; 280 ml peach juice; 10 grams gelatin; sugar, only if required

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Cheesecake with peaches is not very common but this No Bake Peach Cheesecake is going to get you drooling. This peaches and cream cheesecake is one of the best dessert recipes in town and you must try it if you’re a dessert lover

Peach Cheesecake

I woke up yesterday with a random thought of can peaches be used to make a cheesecake? And will it taste good? Will people like it? And has anyone ever tried making cheesecake using peaches? At that time it felt like I had an unusual fun discovery but the moment I got to google, I saw that this was a pretty common dessert in town. So, I was not the first to discover this combination of peaches and cream in a dessert form.

However, this did get me curious to try making a No-Bake Peach Cheesecake all by myself using my ideas. So if you’ve never tried this before, you need to make one now. Trust me, it’s absolutely delicious !!

This one’s a no-bake version but I’m soon going to try a baked version as well. I have a feeling that it would taste even better with a buttery crust and creamy baked filling topped with caramelized peaches. For now, make peace with my delicious spongy cheesecake base, creamy peachy cheese filling and a jelly peach layer on the top. This one tastes as good as it looks

About this Peaches N Cream Cheesecake

This cheesecake is made up of 3 layers:

Firstly, the base layer which is a cake sponge. The cake sponge is a soft, fluffy cake that we’ve used instead of the regular biscuit base

Second, comes the cheesecake layer made with cream cheese and gelatin. An easy no-bake cheesecake layer with a mild peachy flavor.

Thirdly, we have a homemade jelly made with peach juice and chunky canned peach fruit pieces. This is what makes this cheesecake so beautiful

Note, the base layer is definitely a baked cake sponge that can even be substituted with a biscuit base, however, the cheesecake filling and jelly are both unbaked. Thus, the name No-Bake Peach Cheesecake

How to make no bake cheesecake firmer? (Peach Cheesecake)

One of the most common issues with the no-bake version is consistency. Sometimes, the cheesecake tends to be too soft and cannot be cut into neat slices. And sometimes the cream cheese layer is just too thick and dense

We’ve managed to make this one with perfection. It cuts into neat pieces and yet feels soft and fluffy in every bite. The secret is to maintain a balance with the ingredients

Gelatin

Get the perfect texture with the right amount of gelatine. The more the gelatin, the firmer it gets. The lesser the gelatin, the looser it gets. Many people do not know the right way of using gelatin. In India, gelatin in powder form is easily available. It’s essential to soak gelatin before using it. Once the gelatine blooms in its liquid it is essential you heat the mixture to melt the gelatin. Once melted, it is good to use. Adding gelatin directly to any dessert will never help

Thus, soak the gelatin and let bloom. Once thickened, melt it by heating it and use as required

Whipping Cream / Heavy Cream

This is another essential ingredient to make the no bake cheesecake. In India, we get whipping cream that is pre-sweetened and flavored, all you need to do is whip it up. In case, you’re in a country that caters to heavy cream, you may need to add some sugar and flavoring as per taste while whipping it up

You want to acquire semi-stiff peaks (whipped cream that not too soft nor too thick)

How to make a perfect cheesecake?

You do this by using the best quality ingredients and the right techniques. This No-Bake Peach Cheesecake is made up of three layers and its essential you make each layer individually before you assemble them together

Cream cheese for cheesecake

The star of the dish. No cream cheese yields no cheesecake. Today, the market has a number of cream cheese brands. My absolute favorite is Philadelphia, how I wish it was cheaper in India and more easily available. This cream cheese has the right flavor and texture which takes the cake to the next level. Make sure to use room temperature cream cheese while making the cake. Beat up the cream cheese really well to make sure there are no lumps and the cheese feels soft and smooth

Using full -fat Ingredients for peach cheesecake

Using full-fat ingredients like yogurt, heavy cream, milk, etc tends to give a better texture to the product. The full-fat ingredients are thicker and creamier as compared to the other variants. If you’re looking for a fluffy yet firm cheesecake, full-fat ingredients help

Sugar

Granulated sugar is thick and takes time to dissolve during the beating process. Castor sugar is finer and breaks down a little easier. Thus, we prefer using some castor sugar

Peach Juice & Peach Chunks

It’s best to use sweetened peach juice thats available easily in stores. Canned peach chunks are best for the jelly layer in this cheesecake. Canned peaches are softer and juicier as compared to fresh ones. If you do not get canned peaches, you may have to boil freshly cut peaches in sugar water until they turn soft. To avoid all the hassle, I use the canned fruit version

How to remove cheesecake from the pan? (cheesecake ring)

It’s best to use a cheesecake ring instead of a springform or removable bottom pan.

Firstly, lightly grease the cheesecake ring with a little cooking oil or cooking spray. Layer the cheesecake and let it chill for a few hours. Once firm and ready, remove it from the fridge and let it sit out untouched for 5 mins

Place a glass or small bowl, at the bottom of the cheesecake and push the ring downwards carefully. Once you release the cheesecake, smoothen the sides with a wet palette knife or a regular knife

Some more cheesecake desserts

Brownie Cheesecake Bars – Addictive Dessert Recipes

You love brownies or cheesecakes?? I love both !!! Here’s an absolutely addictive recipe which is got the best of both worlds, Brownie Cheesecake Bars!! A combination of fudgy dark chocolate brownie with a swirl of baked cheesecake, these cake bars are rich, dark, creamy and fudgy. A perfect recipe …

Mango Cheesecake Jars – No Bake Cheesecake In a Jar

This Tropical fruit is what adds freshness and flavor to a regular cheesecake. It is rich, creamy and a dessert which everyone loves. Serving them in these mini jars make a regular cheesecake look fancy and easy to move around. These jars have a crisp crust at the base with a smooth and creamy chees…

Chocolate Cheesecake Tarts – Veena Azmanov

Adorable mini tarts filled with a rich chocolate and cream cheese mixture in a buttery shortcrust pastry. These are semi-homemade chocolate cheesecake tarts

Peach Cheesecake Recipe

Printable Recipe

Peach Cheesecake

Author: Alisha.R

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert

Prep Time: 20

Cook Time: 5

Chilling Time: 3

Calories: 517kcal

Adjust Servings Here: 6 people

Cheesecake with peaches is not very common but this No-Bake Peach Cheesecake is going to get you drooling. This peaches and cream cheesecake is one of the best dessert recipes in town and you must try it if you’re a dessert lover

Ingredients

For the Cake Base

3 egg whites
60 grams castor sugar
⅛ teaspoon cream of tartar
3 egg yolks
3 tablespoon full-fat milk
2 tablespoon oil
55 grams all-purpose flour
1 teaspoon vanilla essence
pinch of salt

For the Cheesecake

210 grams cream cheese
80 grams full-fat yogurt
50 grams castor sugar
40 ml peach juice
6 grams gelatin
180 grams sweetened whipping cream

For the Peach Layer

6-8 chopped peaches, canned
280 ml peach juice
10 grams gelatin
sugar, only if required

Instructions

For the cake base

In a bowl, add the egg whites with the cream of tartar and beat on medium speed. Once it starts to form soft peaks add the castor sugar and continue beating till it forms stiff peaks. Set aside
In another bowl, combine the egg yolks, oil, vanilla essence, salt, and milk. Whisk well. Fold in the all-purpose flour making sure there are no lumps. Now, add the beaten egg white mixture to it, fold little at a time till you get a smooth cake batter. Do not overmix
Pour the batter in a 10-inch tray lined with parchment paper (make sure there is no fat like butter or oil added to the sides of the tray) Bake at 160 degrees C for 20 to 25 mins or until the cake is well done.
Once it comes to room temperature remove the cake from the baking tray and cut using a 9-inch round cake ring. This is the base of your cheesecake. Place this cake sponge in the cheesecake ring that is greased with a little oil on the sides (this will make sure the cheesecake de molds easily at the end)

For the cheesecake

Combine the gelatin and the peach juice in a bowl. Set aside for 5 mins to bloom. Once bloomed, microwave the mixture for 30 seconds or until melted. Set aside. In another bowl, beat the sweetened whipping cream or heavy cream until it forms semi-stiff peaks. Set this aside as well
Next, in a bowl beat the cream cheese, castor sugar, and yogurt together. Add the gelatin mixture and beat again. Then, fold in the whipping cream a little at a time. You should get a smooth and fluffy mixture once mixed.
Pour this over the cake base in the cake ring. Using a spoon, spread the mixture well and smoothen the top. Set this in the refrigerator for about 40 to 50 mins

For the peach layer

Combine the peach juice and gelatin together. Mix well and set aside for 5 mins to let it bloom. Once done, boil this mixture on medium heat for 5 mins until all the gelatin has melted. Add sugar as per taste only if required. Switch off the gas, strain the mixture and set aside for 10 to 15 mins or until it cools a bit
Now, place the cut peach cubes over the chilled cheesecake and pour the prepared peach juice mixture over it. Let the cheesecake set in the fridge for 2 to 3 hours
Once done, de-mold the cheesecake and serve

Recipe Video

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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