No-Bake Peach Cheesecake
A no-bake peach cheesecake with a toasted oat-and-almond base, softly set vanilla filling and a cinnamon-peach ripple. The peach is folded through the center instead of being hidden under a layer of jelly, giving each chilled slice fruit and cream together.
A no-bake peach cheesecake with a toasted oat-and-almond base, softly set vanilla filling and a cinnamon-peach ripple. The peach is folded through the center instead of being hidden under a layer of jelly, giving each chilled slice fruit and cream together.
Ingredients
16 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 25g
- Carbs
- 38g
- Protein
- 7g
Whole recipe (8 servings): 3120 kcal
- For the base: 100 g rolled oats
- 50 g toasted almonds
- 130 g digestive biscuits
- 75 g unsalted butter, melted
- For the peach ripple: 3 ripe peaches (about 450 g), peeled and diced
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 1 tsp cornflour mixed with 1 tbsp cold water
- For the filling: 400 g full-fat cream cheese, softened
- 100 g thick Greek yogurt
- 80 g icing sugar
- 1 tsp vanilla extract
- 200 ml cold double cream
- 6 g powdered gelatin
- 3 tbsp cold water
Method
6 steps- Line the base of a 20 cm springform tin with baking parchment. In a food processor, pulse the oats, almonds and biscuits to fine crumbs. Stir in the melted butter, press firmly into the tin and chill for 20 minutes.
- Put the diced peaches, lemon juice, sugar and cinnamon in a small saucepan. Simmer over medium heat for 5–7 minutes until the fruit softens and releases juice. Stir in the cornflour slurry and cook 1 minute until glossy and thick. Cool completely.
- Sprinkle the gelatin over 3 tablespoons cold water and leave for 5–10 minutes to bloom. Warm it gently over a pan of hot water or in short microwave bursts until just dissolved; do not boil.
- Beat the cream cheese, yogurt, icing sugar and vanilla until smooth. Whip the cold cream in a separate bowl to soft peaks. Stir 2 tablespoons of the cream-cheese mixture into the dissolved gelatin, then beat that back into the remaining filling. Fold in the whipped cream.
- Spread half the filling over the chilled base. Spoon over half the cooled peach mixture in small dollops and swirl once with a skewer. Add the remaining filling and repeat with the rest of the peaches, keeping the swirls near the surface.
- Cover and chill for at least 5 hours, until firmly set. Run a thin knife around the edge before releasing the tin. Slice with a warm, clean knife and keep leftovers refrigerated.
Recipe notes
Helpful tips
- For a more intense peach flavor, use white wine instead of water in the compote (as suggested in the original).
- If you prefer a smoother texture, strain the peach syrup before using.
- Dip the knife in hot water and wipe dry between slices for neat cuts.
- You can use a 15cm round mold or individual serving rings for mini cheesecakes.
Equipment
- 15cm round springform pan
- Mixing bowls
- Saucepan
- Whisk
- Electric hand mixer
- Spatula
- Small bowls for blooming gelatin
- Double boiler or heatproof bowl set over simmering water
Storage
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without the jelly topping for up to 1 month; thaw in the refrigerator overnight and add jelly before serving.
Additional tips
- Ensure gelatin is fully dissolved to avoid grainy texture. Do not boil the jelly mixture after adding gelatin, as it can reduce its setting power. Keep the cheesecake refrigerated until serving.
Estimated nutrition
Per serving: 390 calories
Fat: 25 g · Carbs: 38 g · Protein: 7 g