No-bake cheesecake with peaches

There’s nothing that beats the creamy, cool dessert in the hot, scalding summer.

Its an easy favourite, the peach flavoured cheesecake. The cheesecake is so creamy that its going to melt in your mouth with the first bite and its only going to have you wanting for more.

Its quick and easy to make and the bonus part is that it won’t mess up your kitchen. You’ll need only one pan and two bowls. Or you can serve it in small dessert glasses as standalones.

Either way, its quick and fun and could be your best party favor with your friends.

No-bake cheesecake with peaches

Bogdan Dimitrov
The recipe is going to be the star of your show. You can serve it for up to six servings.
Course Dessert
Cuisine American
Servings 6
Calories 458 kcal


  • 1 Pack of graham crackers preferably around 200g
  • Two cups of cream cheese (300 g) I used Philadelphia original
  • Peach flavoured gelatin
  • 3-4 tbsp of granulated sugar
  • 200 ml cooking creamfor desserts
  • 10 ml of vanilla flavour essence


  • Break the entire pack of the crackers until they've turned into fine particles.
  • You will have to carefully lay them on the bottom and the sides of the pan. One small trick that I use is to put a small amount of water or milk (if you have) so that the mixture sticks properly on the pan.
  • After that, you have to whisk the cream cheese, the sugar, the peach flavoured gelatin and the vanilla essence in one bowl and the cooking cream in another. One small tip is that you can use a mixer (if you have) to whisk the cooking cream faster.
  • After you've mixed them in separate bowls, transfer the now whipping cream into the bowl with the cream cheese, the peach flavoured gelatin and the vanilla essence and whisk them together.
  • Lay the thick mix onto the graham crackers and don't forget to smooth the surface.
  • You can decorate it with small crumbs from the Graham crackers, if you have any left or you could use some cut up fruit to double the juicy, fruity flavour.
  • Before serving, you'll have to cool it in the refrigerator for about 2 hours for the cheesecake to thicken. Otherwise, you'll be risking a major misshap because it will fall apart.


Nutritional facts
  • Protein: 5 g
  • Carbs: 37 g
  • Fats: 31 g
  • Calories (per serving): 458
Keyword desserts, quick, summ


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