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Peaches and Cream no bake cheesecake
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4.50 from 2 votes

No-Bake Cheesecake

Smooth and creamy with hints of lemon and vanilla, my No-Bake Cheesecake recipe is just as delicious as it is gorgeous.
Prep Time20 minutes
Cook Time0 minutes
Resting Time12 hours
Total Time12 hours 20 minutes
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Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12
Calories: 511kcal

Equipment

  • 9 1/2-inch Springform Pan
  • Food Processor
  • Stand Mixer

Ingredients

Crust

  • 9.5 Ounces Graham Crackers 2-packages
  • 1/2 Cup Unsalted Butter Melted
  • 1 Lemon Zest only

Cheesecake Filling

  • 1 Pint Heavy Cream Whipped
  • 2 Tablespoons Corn Starch
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt
  • 1 Cup Powdered Sugar Confectioners Sugar
  • 1 Lemon Zest and juice
  • 1 Pound Cream Cheese Not low-fat

Topping

  • 2 Peaches 16-slices each
  • 1 Pint Blueberries

Instructions

Crust

  • Spray the bottom and sides of the springform pan with nonstick spray, line the sides with strips of parchment paper cut a little taller than the sides
  • A box of Graham Crackers has 3 packages in it, use 2 packages. Place the Graham Crackers in a food processor and grind until powder, about 3-4 minutes, add the lemon zest and melted butter, process until completely incorporated and the mixture has the consistency of wet sand.
  • Place the crust in the bottom of the pan and press an even layer firmly along the bottom, refrigerate until needed

Cheesecake Filling

  • Place the heavy cream, salt, cornstarch, and powdered sugar in the stand mixer and whisk until it forms stiff peaks, careful not to over whip
  • Remove whipped cream from the mixing bowl and refrigerate until needed
  • Place the cream cheese, vanilla extract, lemon zest, and juice in the mixing bowl, use the paddle attachment and paddle until smooth, scraping down the sides of the bowl several times to eliminate any lumps
  • When smooth, add a cup of the whipped cream to the cream cheese mixture and fold in by hand until completely incorporated, repeat once, then add all the whipped cream and fold the mixture completely
  • Pour the cheesecake mixture into the springform pan, smooth the surface and refrigerate for at least 8 hours or preferably overnight

Cheesecake Topping

  • Just prior to serving, slice the peaches and arrange them however you like across the top of the cake, then create a mound of blueberries in the center
  • Note: Peaches will begin to oxidize and turn brown after a while. If you plan on having leftovers (that’s weird!), serve the cake with only a mound of blueberries in the center of the cake and serve the peaches on the side
Nutrition Facts
No-Bake Cheesecake
Amount Per Serving
Calories 511 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Trans Fat 1g
Cholesterol 116mg39%
Sodium 335mg15%
Potassium 227mg6%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 23g26%
Protein 5g10%
Vitamin A 1430IU29%
Vitamin C 15mg18%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.