No Bake Peach Cheesecake
No Bake Peach Cheesecake captures everything there is to love about summer. Sweet peaches, crunchy pecans, and no need to bake a thing!
This is post is sponsored recipe development on behalf of Fisher Nuts. Thank you for continuing to support the brands that make My Baking Addiction possible.
It’s no secret I love a cheesecake. I’ve proven that time and again, and mini cheesecakes even more so. There are plenty of them here on My Baking Addiction.
But I can’t quit making them, so I sure hope you’re not done eating them either.
This time I’m back with a flavor combination that I personally think epitomizes summer: peaches and pecans.
I might not be from the south, but let’s pretend I am, just for a minute. These two crops grow from Georgia to Texas and back again, and I just love them.
Add them to cheesecake, especially a cheesecake where I don’t have to turn the oven on? And I might just swoon on ya.
(That’s a thing Southern women do, right? Swoon?)
My friend Amber and I were talking about this recipe the other day, and she mentioned that pecans remind her of her childhood because she used to harvest them in her grandma’s backyard all fall long, and her grandma kept them in the freezer for using throughout the year.
I’m all for that, but since I don’t have a pecan tree, and definitely don’t have that kind of freezer space, I rely on Fisher Nuts to provide fresh pecans with no preservatives whatsoever. Pecans that taste just like nature intended.
They store easy in my pantry with zip-tight bags, and I always know which nuts I have in stock by their easy to read labels. I use nuts in a lot of my baking, so this is key.
I personally really love the flavor of pecans with just about anything, and peaches are no exception. I’ve used them in the crust here, and also garnished each cheesecake with Candied Pecans. Don’t miss the recipe for those!
Peach compote is one of the easiest things you’ll ever make, and you’ll love it on more than No Bake Peach Cheesecake. Think pancakes or waffles, crepe filling or French toast filling.
I think you’ll really love this no-bake cheesecake filling too. It’s light and creamy, and will stand up to any toppings you want to throw at it.
Think ganache or candy pieces, strawberries, cherries, or even cookies. I’ve been known to polish an Oreo Cheesecake off pretty quickly, is what I’m saying.
If you’re transporting these sweet little desserts to a party, take them in Mason jars. Then you don’t have to worry too much about whether your containers come home with you, and they look ADORABLE.
Enjoy No Bake Peach Cheesecake with your favorite people, my friends. July is nearly here, and with it, half the summer is gone already.
No Bake Peach Cheesecake
Yield: 8 servings
Prep Time: 15 minutes
- 1 cup graham cracker crumbs
- 1/3 cup Fisher Pecan Halves or candied pecans, finely chopped
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 14-ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 8-ounce container frozen whipped topping, thawed
- 1 pound fresh or frozen sliced peaches
- 1/2 cup packed light brown sugar
- 3 tablespoons water
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- whipped topping
- candied pecans
- In a medium bowl, stir together the crust ingredients. Evenly distribute the crust crumbs between 8 individual serving dishes. Press the crumbs into the bottom of the dishes and place the dishes into the refrigerator.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes.
- Turn the mixer down to low and slowly drizzle in the sweetened condensed milk. Stir in the vanilla. Scrape the sides of the bowl and mix for an additional 1-2 minutes.
- Use a rubber spatula to fold in the whipped topping.
- Spoon or pipe the cheesecake filling into the prepared serving dishes and refrigerate.
- In a medium saucepan over low-medium heat, stir together the peaches, brown sugar, water, vanilla and cinnamon. Cook over low heat until the liquid has reduced and thickened, stirring every few minutes. It will take about 15-20 minutes for your compote to thicken. Allow compote to cool completely. Transfer the compote to a lidded container and refrigerate until you're ready to serve.
- When you're ready to serve, top each cheesecake with compote, whipped topping, and candied pecans. Refrigerate leftover cheesecake for up to 3 days.
This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.