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Slice of peach cheesecake with fresh peach rose on a plate with a fork, with rest of cake and another slide of cheesecake in the background.

Peach Cheesecake

Author: Sarah Brooks
This no bake peach cheesecake with graham cracker crust is full of juicy peach flavor and a pretty peach rose on top. It's beautiful and delicious!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 4 hours
Total Time 4 hours 50 minutes
Course Dessert, Snack
Cuisine American
Servings 10 large slices, approx.
Calories 423 kcal

Equipment

  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
  • Electric hand beaters or stand mixer
  • immersion/stick blender with chopping bowl attachment or food processor
  • Parchment paper or food safe acetate 

Ingredients

For the cheescake base

  • 2 & ⅓ cups (250gms) Graham cracker crumbs
  • 1 stick (½ cup/ 115gms)  unsalted butter

For the cheesecake filling

  • 4 medium (1 lb/ 450gms) fresh peaches
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 teaspoon Bourbon (optional)
  • 2 x 8 ounce tubs (450gms total)  full fat cream cheese
  • ⅓ cup (75gms) white sugar
  • 3 tablespoons room temperature water
  • 1 & ½ teaspoons (7.5gms) gelatin
  • 1 cup (250mls) thickened cream
  • 6 drops orange food color (optional)

To decorate and serve

  • 3 medium fresh ripe peaches
  • 1 teaspoon peach or apricot jam (optional)

Instructions
 

To make the cheesecake base

  • Grease and line your cake tin.
  • Break up the Graham crackers into smaller pieces.  Blitz them until they become fine breadcrumbs.  
  • Melt the butter in a small pot on the stove or in the microwave.  Add the melted butter to Graham cracker crumbs and mix well. 
  • Tip the base mix into the lined cake tin and press down with the back of a spoon or the base of a cup. 
  • Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

  • NB Make sure your cream cheese is at room temperature.
  • Skin the peaches for the cheesecake filling. Boil a medium pot of water.  Make a bowl of ice water.  Use a spoon to gently lower the peaches into boiling water.  Gently move around for one minute then transfer to the ice water.  
  • Once cool use a small knife to cut an X in the bottom of the peach.  The skins should then come off easily.
  • Remove the stones and dice the skinned peaches.  Add to a medium pot with the maple syrup, vanilla and cinnamon.  Add the lid and cook on medium-low for about ten minutes to get the peach juices flowing.  Stir or shake to pot frequently to prevent the peaches from catching.
  • Remove the lid and continue to cook for about fifteen minutes or until the peaches have cooked down and jammy.  Stir frequently to prevent catching and help the steam evaporate.
  • Allow the cooked peaches to cool, then blitz carefully with an immersion blender.  You should have approximately three-quarters of a cup of delicious peach puree.  Add the lemon juice and Bourbon if using and stir well.  Cool the mix to room temperature.
  • Beat the cream cheese briefly to soften it.  Add the granulated white sugar and mix on low until the sugar is fully dissolved and mixed in.  Add the peach puree and mix well.  If you are using a stand mixer, remember to scrap the paddle and bottom of the mixing bowl occasionally.
  • Add the room-temperature water to a small bowl.  Sprinkle over the gelatine.  Allow to stand for five minutes to bloom the gelatine.  In a separate bowl whip the cream until just starting to form soft peaks.  
  • While the gelatin is blooming put your cream in a separate and whip until soft peaks form. Once the gelatin has bloomed, melt it by microwaving it for about ten to fifteen seconds. Mix well to ensure all the gelatin is mixed in and dissolved.
  • Heat the bloomed gelatine in the microwave for about ten seconds or until just melted.  Stir well to ensure all the powder has mixed in.  Add a large spoonful of cream to the gelatine and mix well to temper it.  The helps stop the gelatine from becoming stringy.
  • Turn the mixer on medium-low and slowly pour in the gelatine mix.  Continue to whip until firm peaks just start to form. This won't take long.
  • Fold the whipped cream into the cheesecake mix, taking care not to knock the air out of the whipped cream.  Tip the cheesecake filling onto the chilled base, taking care to smooth out any lumps in the filling.  
  • Smooth the top of the cheesecake with an offset spatula and chill in the fridge for at least four hours, preferably overnight and up to two days.

To decorate the cheesecake with the peach rose

  • Remove the cheesecake from the springform tin.  Gently peel back the acetate or parchment paper.  Smooth the sides with an offset spatula.
  • Use a large knife to carefully separate the base from the parchment paper and transfer the cake to a serving board or plate.
  • Remove the stones for the peaches for the top of the cake.  Slice thinly.  Starting from the outside lay the peach slices in an overlapping circle on the top of the cake, overlapping the previous slice by about one-third.
  • When you get back to the beginning use a fork to gently lift the first piece to slide the last piece underneath to form a continuous circle.  Repeat the next circle of peaches, overlapping the first circle so there ate no gaps.
  • Continue until the top of the cake is covered.  When you get to the center roll a thin slice of peach to form the peach rose in the center and you're done! 

Notes

  • Clear food-safe acetate is available for some baking shops and can help give smoother sides to the cheesecake.
  • Gelatine brands can vary in their strength.  You will need enough gelatin to set 2 & ½ cups (625mls) of liquid.  You could try one satchel of Knox Gelatin as a starting point.   
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  
Storage:
Once decorated its best eaten on the days its made, or the peach rose on top may start to dry out.  It will otherwise keep in the fridge for up to three days.  
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.  The peach topping may become a little soggy once defrosted.

Nutrition

Calories: 423kcalCarbohydrates: 62gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 30mgSodium: 581mgPotassium: 270mgFiber: 3gSugar: 31gVitamin A: 515IUVitamin C: 2mgCalcium: 170mgIron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: cheesecake with peach topping, no bake cheesecake
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