No-Bake Peach Cheesecake

This sweet summer treat is best in peak peach season!

By Christopher MichelPublished: May 10, 2024

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a no bake peach cheesecake with fruit on top

Becky Luigart-Stayner

It's hard to beat a no-bake cheesecake for a cool summer treat on a hot day. But it's not hard to top one: we used super ripe freestone peaches tossed with a little honey! The results are pretty incredible.

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Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

6 hrs

Ingredients

4 oz.
gingersnap cookies (about 18 to 20 cookies)
3/4 c.
roasted and salted almonds
4 Tbsp.
(1/2 stick) unsalted butter, melted
1/2 c.
plus 2 tablespoons granulated sugar, divided
1 3/4 c.
cold heavy cream
2
(0.25-ounce) envelopes unflavored gelatin
1 1/2 c.
sour cream
1
(8-ounce) package cream cheese, at room temperature
2 tsp.
pure almond extract
1/2 tsp.
kosher salt
1
to 2 medium peaches, sliced
1 tsp.
pure honey

Directions

1. Step 1Pulse cookies and almonds in a food processor until finely ground, 15 to 20 times. Add butter and 2 tablespoons sugar, and pulse to combine, 8 to 10 times. Press mixture firmly into bottom and 1/2 inch up the sides of a 9-inch springform pan. Freeze up to 1 day.
2. Step 2Pour cream into a medium saucepan and sprinkle gelatin over top. Let stand 10 minutes. Cook cream mixture over medium-low heat, stirring constantly, until gelatin has dissolved, 5 to 7 minutes. Allow to cool, 10 minutes.
3. Step 3Using a clean food processor, pulse sour cream, cream cheese, almond extract, salt, and remaining 1/2 cup sugar until smooth, 1 to 2 minutes. Add cream mixture, and pulse to combine. Pour filling into crust. Cover pan with plastic wrap and chill until firm, at least 6 hours and up to 2 days.
4. Step 4Combine peaches and honey in a bowl. Let sit 10 minutes. Arrange on cheesecake. Serve immediately.