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No Bake Cheesecake with Peaches

Servings 24 cm round cake pan
Author Natalie


For the crust:

  • 150 grams graham cracker or plain vanilla biscuits
  • 75 grams melted butter

For the cheesecake filling:

  • 450 grams (2 packs) cream cheese (like Philadelphia)
  • 400 ml. (2 cups) sour cream
  • 150 grams (1 cup + 3 tbsp.) sugar powder
  • 80 grams (8 tbsp.) instant vanilla pudding powder
  • 1 tsp. vanilla extract
  • 500 ml. (2 cups) cold whipping cream

For the peaches topping:

  • 100 grams (1/2 cup) sugar
  • 240 ml. (1 cup) water
  • 1 tsp. vanilla extract
  • 5-6 fresh peaches



  1. In a food processor with a steel blade, grind the biscuits into a thin powder.
  2. Add butter and mix until you get a moist crumbly mixture.
  3. Transfer the crumbs to the pan and press it tightly in an even layer.
  4. Freeze for 10 minutes.

Cream cheese filling:

  1. In a bowl whisk cream cheese, sour cream, powdered sugar, instant pudding and vanilla until uniform.
  2. In a mixer bowl, whip cream into a firm whipped cream.
  3. Add about a 1/3 of the whipped cream into the cheese mixture and mix until incorporated.
  4. Add the remaining whipped cream and fold gently until smooth.
  5. Pour the cheese mixture over the crust and straighten the top with a palate.
  6. Freeze the cake for at least 5-6 hours.

Peach topping:

  1. In a medium pot put sugar, water and vanilla, and boil until thin syrup forms.
  2. Add in the peaches and cook for 10-15 minutes until they begin to soften, but still solid. Cool completely and strain.
  3. Peel the thin peel of the peaches.
  4. Cut the peaches into thin slices and arrange in the form of a fan on the top of the cake.
  5. Keep the cake in a closed container for 3-4 days in the refrigerator.

Recipe Notes

  • You can use canned peaches (without syrup) and skip cooking the peaches.
  • Keep the cake in a closed container for up to 4 days in the refrigerator.
  • Instead of peaches, you can use nectarines or any other summer fruit you like.