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No-Bake Peach Cheesecakes

No-Bake Peach Cheesecakes capture everything there is to love about summer. Sweet peaches, crunchy pecans, and no need to bake a thing!

Four assembled peach peach cheesecakes on a white countertop

Have you ever gotten peaches from The Peach Truck? We’re big peach fans in this household and we’ve never had better peaches than the ones we’ve purchased from them. Only this year, they didn’t come to our town, so we opted for home delivery.

Having peaches delivered to your doorstep might seem a bit over-the-top considering you can walk into any grocery store and grab them, but I promise you, these peaches are different. They’re the most fresh, flavorful, juicy, perfectly sweet peaches we’ve ever had. And their signature peach jam makes one heck of a PB&J.

You can make make this No-Bake Peach Cheesecake with frozen peaches – no problem, but if you can get your hands on some gorgeous, ripe, fresh peaches, that’s totally the way to go.

No-bake cheesecake ingredients on a white tiled countertop

A PERFECT SUMMER CHEESECAKE RECIPE

It’s no secret I love cheesecake recipes. I’ve proven that time and again, and no-bake mini cheesecakes even more so. 

There are plenty of them here on My Baking Addiction. No-Bake Raspberry Lemon Cheesecake, No-Bake Strawberry Lemonade Cheesecakes, No-Bake Cranberry Cheesecakes…just to name a few. 

Crust for no-bake peach cheesecakes being added to the bottom of individual serving dishes

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.

Spatula stirring together no bake peach cheesecake filling in a metal bowl

(That’s a thing Southern women do, right? Swoon?)

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

But the best part of these little cheesecakes? The peach compote that tops the no-bake cheesecake filling.

No-bake cheesecakes in individual serving dishes, ready to chill in the refrigerator

WHAT IS PEACH COMPOTE?

A fruit compote is just pieces of fruit cooked down on the stove with a bit of water, sugar, and spices. 

The result is a delicious fruit sauce that can be used in so many different ways.

This peach compote is one of the easiest things you’ll ever make, and you’ll love it on more than these No-Bake Peach Cheesecakes. Think on top of mascarpone pancakes or waffles, as a crepe filling, or even on Overnight French Toast Casserole.

It’s amazing with coconut pecan granola or even inside a Bisquick biscuit. Breakfast or dessert is your call.

Peach compote ingredients on a white countertop

HOW TO MAKE THESE NO-BAKE PEACH CHEESECAKES

There are a few components you’ll make for these No-Bake Peach Cheesecakes:

  • Graham cracker and pecan crust
  • No-bake cheesecake filling
  • Peach compote
Peach compote in a saucepan set on a wooden trivet

You could do a standard graham cracker crust for these cheesecakes, but this pecan-loaded crust is so good. Just stir together the crust ingredients and divide it between 8 small serving dishes.

For the filling, beat the cream cheese in a stand mixer for 3 minutes, then slowly drizzle in the sweetened condensed milk and the vanilla extract. Mix for another 1-2 minutes.

Grab a spatula and fold in the thawed whipped topping. Spoon or pipe the cheesecake filling over the prepared crusts, then pop them into the refrigerator.

Layered no-bake peach cheesecake on a white plate next to a spoon

To make the peach compote, stir together all of the compote ingredients in a saucepan over medium-low heat. Cook over low heat for about 15-20 minutes until the liquid has reduced and thickened.

Let the compote cool completely, then chill in the refrigerator until you’re ready to serve the cheesecakes.

Once you’re ready to serve, top each cheesecake with some of the peach compote and a dollop of whipped topping or homemade whipped cream. Garnish with some candied pecans – either my homemade ones or some you pick up from the store.

Several no-bake peach cheesecakes arranged on a white tiled countertop

CAN THESE NO-BAKE CHEESECAKES BE MADE AHEAD?

You could make these cheesecakes 1-2 days ahead of time. Simply prep the crusts and top with the filling, cover and refrigerate. Make and store the peach compote in an airtight container, and keep the candied pecans in a container on the counter.

Assemble the cheesecakes before serving and voila! You’re ready to go. 

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 Cheesecakes with your favorite people, my friends. There’s no time like the present to savor summer.

Close up of whipped topping and peach compote on top of a no-bake peach cheesecake
Layered no-bake peach cheesecake on a white plate next to a spoon

No Bake Peach Cheesecake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

No-Bake Peach Cheesecakes capture everything there is to love about summer. Sweet peaches, crunchy pecans, and no need to bake a thing!

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/3 cup pecan halves or candied pecans, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 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

For the Peach Compote:

  • 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

For the Garnish:

  • whipped topping
  • candied pecans

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Use a rubber spatula to fold in the whipped topping.
  5. Spoon or pipe the cheesecake filling into the prepared serving dishes and refrigerate.
  6. 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.
  7. When you're ready to serve, top each cheesecake with compote, whipped topping, and candied pecans. Refrigerate leftover cheesecake for up to 3 days.
Nutrition Information
Yield 8 Serving Size 1 mini cheesecake
Amount Per Serving Calories 776Total Fat 49gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 19gCholesterol 95mgSodium 368mgCarbohydrates 77gFiber 3gSugar 68gProtein 12g

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