Peach Cheesecake Recipe (No Bake)

  • Preparation 30 min
  • Cooking 2 min
  • Servings 12
  • Freezing Absolutely

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Crust

  • 200 g graham crackers
  • 7 tbsp (100 g) unsalted butter, melted
  • 2 tbsp (30 ml) brown sugar

Peaches

  • 4 cups (about 6) very ripe fresh peaches, peeled and pitted

Filling

  • 2/3 cup (133 g) granulated sugar
  • 1/2 cup (125 ml) cold water
  • 4 1/2 tsp (22 ml) powdered gelatin
  • 500 g (2 blocks) plain cream cheese, softened
  • 1 1/4 cups (300 ml) 35% whipping cream

Jelly

  • 1/4 cup (60 ml) cold water
  • 3/4 tsp (3.75 ml) powdered gelatin
  • 1 tbsp (15 ml) fresh lemon juice

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Preparation

  • Take a 9 inch (23 cm) springform pan and remove the ring. Lay a square sheet of parchment paper over the base, close the ring over it so the paper hangs out all around. Butter the sides.
  • In the food processor, grind the graham crackers to a fine crumb. Add the melted butter and brown sugar, pulse until evenly moistened. Tip into the pan and press firmly into the bottom only, never up the sides.
  • Clean the processor bowl. Puree the peaches in it until completely smooth. Remove 3/4 cup (180 ml) of puree, set it aside in a bowl for the jelly, and leave all the rest in the processor.
  • In a small saucepan, pour 1/2 cup (125 ml) cold water. Sprinkle the gelatin evenly across the whole surface, never in a pile in the middle, or it clumps. Stir lightly and let stand 5 minutes, until the mixture turns gelatinous.
  • Heat over very low heat, stirring constantly, until the gelatin is fully dissolved and the liquid runs clear. Never let it boil: too much heat destroys the gelatin’s setting power. Remove from the heat and let cool 5 minutes.
  • To the puree still in the processor, add the cream cheese, the cream, the sugar and the warm gelatin. Blend 30 seconds, until perfectly smooth. If the bowl is too small, transfer the puree to a large bowl, blend the other ingredients in the processor, then bring everything together with a whisk, beating vigorously.
  • Pour the filling over the crust. Refrigerate 3 hours, until the top is firm to the touch.
  • Make the jelly. Pour 1/4 cup (60 ml) cold water into a small saucepan, sprinkle the gelatin across the surface, let stand 5 minutes. Heat over very low heat, stirring constantly, until fully dissolved. Remove from the heat and let cool 5 minutes.
  • In a bowl, combine the reserved peach puree and the lemon juice. Pour in the warm gelatin and whisk vigorously. Pour gently over the set filling, then tilt the pan slowly so the jelly spreads on its own.
  • Refrigerate 3 more hours, until the jelly is set.
  • Release the ring. Use the overhanging parchment to slide the cake onto a serving plate, then pull the paper away gently.