No Bake Cheesecake with Diced Peaches & Graham Topping

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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.

You will need

  • 187.5 g Graham Cracker Crumbs
  • 72.5 g Brown Sugar
  • 6 g Cinnamon
  • 42.4 mL Vanilla Extract
  • 186 g Salt
  • 107.5 g Butter, melted
  • 295 mL Heavy Cream
  • 6 g Powdered Sugar
  • 625 g Cream Cheese, softened
  • 125 g Sugar
  • 77 g Sour Cream
  • 12.31 mL Lemon Juice

Method

  1. Open the can of Dole Peach Slices in Fruit Juice, drain, dice and refrigerate at 40°F/4°C until ready to use.
  2. Combine Graham Cracker Crumbs, Brown Sugar, 36.25ml of Vanilla, Salt and Melted Butter in a bowl, set aside.
  3. Whip the heavy cream and powdered sugar in a mixer until stiff, set aside.
  4. 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
  5. Fold in the whipped cream.
  6. 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
  7. To serve, scoop 3oz servings into serving dish and top with diced peaches.
 
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