These easy No-Bake Peach Cheesecake Bars are a luscious treat made with a crunchy biscuit base, creamy filling, caramelized peaches, streusel, and whipped cream. Serve as dessert.
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These bright orange, no-bake peach cheesecake bars are a fun and delicious dessert option great for hot summer days and Thanksgiving. The combination of different sweet flavors and creamy texture makes every bite of this dessert satisfying! Every time I make this dessert everyone asks for seconds.
You may also enjoy this Easy Pistachio Croissants, Baked Mango Meringue Cheesecake and Easy Mango Passionfruit Cake from my decadent dessert series.
Why You Should Try This Recipe
- The combination of the biscuit base, creamy filling and caramelized peach topping complement each other well.
- This peach cheesecake dessert is bright, colorful and perfect for summer and Thanksgiving.
- This dessert can be made ahead of time and served the next day to save time.
- You can double or triple the recipe to feed more people.
Tips and Substitutions
- Filling: Do not overmix the filling as it will affect the texture.
- Full-fat: Ensure you use full-fat cream and cream cheese to achieve the best texture. If you use low-fat ingredients, it may result in a runny cheesecake.
- Room temperature: The filling ingredients must be at room temperature to ensure they are properly combined when mixing. It will also ensure that the cheesecake has the correct creamy texture.
- Digestive biscuits: You can swap the biscuits with golden Oreos or graham crackers to make the crust.
- Whipped cream: To save time, you can buy readymade whipped cream and use it to top the cheesecake bars.
How to Make No-bake Peach Cheesecake
See the recipe card for full information on ingredients and quantities.
- Add digestive biscuits to a food processor.
- Blitz until they have a crumb-like texture. Then, stirring well, combine the crumbs with melted unsalted butter in a medium-sized bowl.
- Pour the biscuit mixture into a square springform pan and press it down with a spoon or glass cup to ensure it is evenly spread and flat.
- Next, cover the pan with plastic wrap and refrigerate for 30 minutes.
- Slice a peach around the center, discard the seed and slice evenly. Repeat this step with the remaining peaches.
- In a small pot, add the peaches, brown sugar, cinnamon, nutmeg, lemon juice, water, and cornstarch.
- Heat the peaches on medium to high heat for 8-12 minutes, stirring occasionally, until caramelized. Once done, set aside and leave to cool.
- Combine butter, flour, sugar and salt in a bowl.
- Stir streusel until combined, then air fry at 170C for ten minutes. Alternatively, the streusel can be made on the stove. See the recipe card for full instructions.
- Pour heavy cream into a bowl and whisk until medium peaks form.
- Add cream cheese and sugar to the bowl.
- Then. whisk for 2-3 minutes or until combined.
- Once the biscuit base has been set, please remove it from the fridge and scoop the cream cheese filling on top.
- Smooth the cheesecake filling until flat, then add the caramelized peaches.
- Smooth the peaches.
- Then, cover the cheesecake with plastic wrap, ensuring it is not touching the peaches, and let it chill in the fridge for at least 6 hours.
- Once the cheesecake has been set, remove the tin.
- Then, top it with streusel.
- Slice the bar into even squares.
- Add whipped cream on top of each peach cheesecake bar.
21. Serve this mouth-watering peach cheesecake with caramel, White Chocolate Sauce (2-Ingredient) or Whipped White Chocolate Caramel Ganache for dessert in summer, fall, and during Thanksgiving.
Recipe FAQs
How to store peach cheesecake?
Wrap the cheesecake bars in a plastic wrap, place them in an air-tight container and refrigerate for up to a week. If you would like to freeze the cheesecake, wrap it in foil and freeze for up to three months. To defrost, let the cheesecake thaw in the fridge overnight before serving.
More Delicious Cheesecake Recipes
No-Bake Peach Cheesecake Bars
These easy No-Bake Peach Cheesecake Bars are a luscious treat made with a crunchy biscuit base, creamy filling, caramelized peaches, streusel, and whipped cream. Serve as dessert.
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Servings: 9 people
Equipment
- 1 Food processor
- 8" springform pan square or circular
- 1 mixing bowl
- 1 Hand-held electric whisk
Ingredients
Crust
- 400 g Digestive biscuits
- 150 g unsalted butter melted
Filling
- 460 g of cream cheese room temperature
- 75 g of granulated sugar
- 1 teaspoon of vanilla extract
- 245 ml of whipped cream room temperature
Peach Topping
- 5 peaches sliced
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoon lemon juice
- 3 teaspoon water
- 3 teaspoon cornstarch
Streusel
- ¼ cup all-purpose flour
- 2 ⅓ teaspoon brown sugar
- 1 ¼ teaspoon sugar
- a pinch of salt
- 1 tablespoons 17 g unsalted butter melted and cooled
Topping
- Whipped cream
- Caramel for serving
Instructions
Crust
- Blitz digestive biscuits in a food processor until they have a crumb-like texture. If you don't have a food processor, place the cookies in a sandwich bag and crush them using a rolling pin or a similar blunt object.
- Combine the crumbs with melted unsalted butter in a medium-sized bowl, stirring until the mixture is well incorporated.
- Transfer the biscuit mixture into a square springform pan, and press it down with a spoon or glass cup to ensure it is evenly spread and firm. Cover the pan with plastic wrap and refrigerate for 30 minutes.
Peach Topping
- In the meantime, prepare the peach topping. Slice a peach around the center and remove the seed. Then slice evenly. Repeat this step with the remaining peaches.
- Add the peaches, brown sugar, cinnamon, nutmeg, lemon juice, water and cornstarch to a small pot. Heat on a medium to high heat from 8-12 minutes or until caramelized and stir from time to time. Leave to cool once done.
Streusel
- Melt the butter in a separate small pot on medium-low heat.
- Then stir in the remaining ingredients with a fork, until evenly combined. Remove from the heat and leave to cool
Creamy filling
- In the meantime, whisk heavy cream until stiff peaks form then add, cream cheese, sugar, and vanilla gently fold or whisking it into the mixture until it is well combined.
Assemble
- Remove the biscuit base from the fridge and remove the plastic wrap and pour the cream cheese filling on top and smooth. Then pour the cooled caramelized peaches on top and flatten gently and top with streusel.
- Cover with a plastic wrap and let it set for 6 hours in the fridge.
- Once the cheesecake has set divide it into 9-6 equal-sized squares and top with whipped cream and caramel when serving.
Video
Notes
- Filling Mixing: Be cautious not to overmix the filling, as it can affect the texture. Mix just until combined.
- Full-Fat Ingredients: Use full-fat cream and cream cheese for the best texture. Low-fat ingredients may result in a runny cheesecake.
- Room Temperature: Ensure that all filling ingredients are at room temperature. This helps proper mixing and ensures a creamy texture.
- Crust Variation: Instead of digestive biscuits, you can make the crust with golden Oreos or graham crackers. Whipped Cream: To save time, consider topping your cheesecake bars with store-bought whipped cream.
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