Peaches and Cream Cheesecake
Peaches and Cream Cheesecake is a simple, fresh, and deliciously sweet recipe. With a creamy, no bake cheesecake filling and graham cracker crust, this easy dessert is ready in no time!
When it’s peach season, I’ll take any excuse I can get to whip up a peach dessert.
This blueberry peach crisp and that slow cooker peach cobbler are just a few of my favorites. And now I’m adding a new one to the mix..no bake peaches and cream cheesecake.
This fresh peaches cream cheese dessert is a cross between a cheesecake and a pie. The graham cracker crust and sweet, creamy cheesecake filling were made for peach lovers. And cheesecake lovers. And pie lovers.
So grab those delicious peaches and dig into this cheesecake pie. I guarantee it’ll be a dessert favorite!
Ingredients in Peaches and Cream Cheesecake:
For the crumb crust:
- Graham cracker crumbs
- Granulated sugar
- Salt
- Butter
For the filling:
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Sour cream
- Peaches
- Granulated sugar
How to Make No Bake Peach Cheesecake:
Crust:
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Preheat oven to 350°F Lightly grease a 9-inch glass or metal pie plate with cooking spray or line with parchment paper. Set aside.
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In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Add melted butter, stirring just until moistened. Press mixture into bottom and up sides of pie plate.
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Bake until lightly browned, about 10 minutes. Let cool completely.
For Filling:
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In a large bowl, beat cream cheese, powdered sugar, and vanilla with a hand mixer or stand mixer with fitted paddle attachment until smooth. And heavy cream and sour cream. Beat cream cheese mixture until very thick, about 3 minutes. Set aside.
-
In a small bowl, combine diced peaches and granulated sugar. Let stand for 5 minutes. Stir 1 cup peaches into filling.
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Spread filling into prepared pie crust and top with remaining peaches. Freeze, uncovered, for at least 4 hours. Thaw in refrigerator 15-30 minutes before serving.
How to Store:
This homemade peach cheesecake will keep in an airtight container in the refrigerator for up to five days. If you want to keep this longer, you can freeze for up to one month.
Can I Use Canned or Frozen Peaches?
Absolutely! If using canned peaches, be sure to drain the peach juice so it doesn’t water down the cake. If using frozen, be sure to thaw before adding the cheesecake.
Variations of Peach Cheesecake:
- Instead of a graham cracker crust, use shortbread cookies.
- Add some diced strawberries, blueberries or raspberries to the pie.
- Use almond extract in place of vanilla.
- Drizzle some chocolate syrup on top of cheesecake before serving.
Tips for Making the Best Peaches and Cream Cheesecake:
- It’s important to beat the filling until very thick. Don’t skip this part, otherwise the filling won’t set and will be runny.
- Use room temperature ingredients for best results.
- Be sure to freeze this cheesecake pie for at least four hours before serving. It’s important to let it firm before slicing.
- Serve this dessert with homemade whipped cream for a decadent treat!
Looking for More Peach Recipes? I’ve Got You Covered!
- Grilled Peaches with Cinnamon and Brown Sugar
- Fresh Peach Cake
- Strawberry Peach Smoothie
- Glazed Peach Streusel Bread
Peaches and Cream Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- Pinch of salt
- 5-6 tablespoons unsalted butter, (melted)
Filling
- 1½ (8 ounce) packages cream cheese, (softened)
- 1¾ cup powdered sugar
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- ½ cup heavy whipping cream
- ⅓ cup sour cream
- 2 fresh peaches, (peeled and diced)
- 2 tablespoons granulated sugar
Instructions
Crumb Crust:
- Preheat oven to 350°F Lightly grease a 9-inch glass or metal pie plate with cooking spray or parchment paper. Set aside.
- In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Add melted butter, stirring just until moistened. Press mixture into bottom and up sides of pie plate.
- Bake until lightly browned, about 10 minutes. Let cool completely.
For Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla with a hand mixer or stand mixer with fitted paddle attachment until smooth. And heavy cream and sour cream. Beat cream cheese mixture until very thick, about 3 minutes. Set aside.
- In a small bowl, combine diced peaches and granulated sugar. Let stand for 5 minutes. Stir 1 cup peaches into filling.
- Spread filling into prepared pie crust and top with remaining peaches. Freeze, uncovered, for at least 4 hours. Thaw in refrigerator 15-30 minutes before serving.
Notes
- Pie can be covered and frozen for up to one month.
- See my tips and tricks for making this Peaches and Cream Cheesecake above the recipe box.
- Recipe from Taste of the South – Potluck & BBQ magazine 2017
