No Bake Cheesecake with Diced Peaches & Graham Topping
This refreshing dessert features a creamy cheesecake filling made without an oven. It's topped with sweet diced peaches and a crunchy graham cracker crust, creating a summer treat that's both easy and delicious.
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You will need
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187.5 g Graham Cracker Crumbs
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72.5 g Brown Sugar
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6 g Cinnamon
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42.4 mL Vanilla Extract
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186 g Salt
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107.5 g Butter, melted
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295 mL Heavy Cream
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6 g Powdered Sugar
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625 g Cream Cheese, softened
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125 g Sugar
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77 g Sour Cream
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12.31 mL Lemon Juice
Method
- Open the can of Dole Peach Slices in Fruit Juice, drain, dice and refrigerate at 40°F/4°C until ready to use.
- Combine Graham Cracker Crumbs, Brown Sugar, 36.25ml of Vanilla, Salt and Melted Butter in a bowl, set aside.
- Whip the heavy cream and powdered sugar in a mixer until stiff, set aside.
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Whip the softened cream cheese and granulated sugar in a mixer on high speed until light and fluffy. Scrape down the sides then add the sour cream, lemon juice and remaining 6.15ml vanilla. Beat for 2 to 3 minutes on medium high until smooth and combined.
2:00
- Fold in the whipped cream.
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Spread into a pan and evenly distribute the graham cracker crumb mixture over top and chill at 40°F/4°C or lower for at least 2 hours.
120:00
- To serve, scoop 3oz servings into serving dish and top with diced peaches.