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 these Easy Pistachio Croissants, Baked Mango Meringue Cheesecake, and Easy Mango Passionfruit Cake from my decadent dessert series.
Why This Recipe Works
- The combination of the biscuit base, creamy filling, and caramelized peach topping complements 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 may also enjoy this rich Easy Carrot Cheesecake Cake.
- You can double or triple the no-bake peach cheesecake recipe to feed more people.
Tips and Substitutions
- Filling: Do not overmix the no-bake peach cheesecake filling, as it will affect the texture.
- Full-fat: Use full-fat cream and cream cheese for the best texture. Using low-fat ingredients may result in a runny cheesecake.
- Room temperature: The filling ingredients must be at room temperature to ensure they mix properly. It will also ensure that the cheesecake has the correct creamy texture.
- Digestive biscuits: You can swap them for golden Oreos or graham crackers to make the crust.
- Whipped cream: To save time, you can buy ready-made 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.
Step 1: Add digestive biscuits to a food processor.
Step 2: Blitz until they have a crumb-like texture. Then, stirring well, combine the crumbs with melted unsalted butter in a medium-sized bowl.
Step 3: 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.
Step 4: Next, cover the pan with plastic wrap and refrigerate for 30 minutes.
Step 5: Slice a peach around the center, discard the seed and slice evenly. Repeat this step with the remaining peaches.
Step 6: In a small pot, add the peaches, brown sugar, cinnamon, nutmeg, lemon juice, water, and cornstarch.
Step 7: Heat the peaches over medium-high heat for 8-12 minutes, stirring occasionally, until caramelized. Once done, set aside and leave to cool.
Step 8: Combine butter, flour, sugar and salt in a bowl.
Step 9: Stir the streusel until combined, then air-fry at 170 °C for 10 minutes. Alternatively, the streusel can be made on the stove. See the recipe card for full instructions.
Step 10: Pour heavy cream into a bowl and whisk until medium peaks form.
Step 11: Add cream cheese and sugar to the bowl.
Step 12: Then, whisk for 2-3 minutes or until combined.
Step 13: Once the biscuit base has been set, please remove it from the fridge and scoop the cream cheese filling on top.
Step 14: Smooth the cheesecake filling into a flat layer, then add the caramelized peaches.
Step 15: Smooth the peaches.
Step 16: Then cover the cheesecake with plastic wrap, ensuring it does not touch the peaches, and chill in the fridge for at least 6 hours.
Step 17: Once the cheesecake has set, remove the tin.
Step 18: Then, top it with streusel.
Step 19: Slice the bar into even squares.
Step 20: Add whipped cream on top of each peach cheesecake bar.
Step 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
Wrap the no-bake peach 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 it 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
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 no-bake peach cheesecake 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 use golden Oreos or graham crackers for the crust.
- Whipped Cream: To save time, consider topping your cheesecake bars with store-bought whipped cream.
Yvie says
I just made this and I was overwhelmed as it’s the first time I’m making cheesecake and It’s so tasty ? thank you for sharing the recipe ?
Jen Sim says
You're welcome Yvie, glad you enjoyed it!