No Bake Caramel Peach Cheesecake

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This no bake caramel peach cheesecake has layers of creamy vanilla cheesecake, fresh peach filling, a buttery graham cracker crust, and rich caramel drizzle. Easy to prepare and perfect for summer gatherings or any time you want a cool, decadent dessert without turning on the oven.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: caramel, cheesecake, no bake, peach

Servings: slices

Calories: 307kcal

Author: Kim Lange

Cost: $12

Ingredients

Peach Filling:

5-6 peaches peeled and chopped (fresh or frozen)
2-3 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon

Graham Cracker Crust:

2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter melted

No Bake Vanilla Cheesecake:

3 8 oz packages cream cheese, softened
2 cups whipped cream
1 cup powdered sugar plus 1/4 cup more if sweeter cheesecake desired
¼ cup sour cream or Greek yogurt
1 tablespoon vanilla extract or vanilla bean paste

Extras:

8 oz whipped cream for topping or swirls
Cinnamon for dusting
Whole pecans
Caramel sauce or salted caramel sauce Ghirardelli recommended

Instructions

Make the peach filling: In a large saucepan over medium heat, combine peaches, brown sugar, cornstarch, and cinnamon. Cook 10-12 minutes, stirring often, until peaches soften, release juices, and the mixture thickens. Set aside to cool.
Make the graham cracker crust: In a food processor or using a rolling pin and bag, crush graham crackers into fine crumbs. In a bowl, mix crumbs with sugar and melted butter until evenly moistened. Press mixture firmly into the bottom and slightly up the sides of an 8- or 9-inch springform pan lined with parchment. Chill while preparing cheesecake.
Make the cheesecake filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Mix in vanilla. Fold or beat in whipped cream on low until combined.
Assemble: Spread half the cheesecake mixture into the crust. Add half the peach filling and drizzle caramel over top, swirling lightly with a knife. Repeat with remaining cheesecake mixture, then top with remaining peach filling. Drizzle more caramel and swirl again.
Chill: Cover and refrigerate 4–6 hours (preferably overnight) until set.
Finish and serve: Pipe whipped cream on top, garnish with pecans, and dust with cinnamon if desired. Slice and enjoy.

Notes

For a sweeter peach filling, add up to 1 more tablespoon brown sugar.
Canned peaches can be used in a pinch, just drain well before cooking.
If using frozen peaches, thaw first and drain excess liquid before cooking down.
For clean slices, run a knife under hot water, dry, then cut.

Nutrition