Description
Peach Cream Cheesecake is a decadent yet refreshing dessert that brings together the juicy sweetness of peaches with the rich, velvety texture of cream cheese. With a golden graham cracker crust and a smooth, fruit-infused filling, it’s the perfect treat for any celebration or summer gathering.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling:
16 oz full-fat cream cheese, softened
½ cup granulated sugar
1 cup heavy whipping cream
1 cup peach puree (fresh or canned, well-drained)
1 tsp vanilla extract
1 tbsp lemon juice
2 tsp powdered gelatin (for no-bake version)
2 tbsp cold water (to bloom gelatin)
For Topping (Optional):
Fresh peach slices
Peach glaze or preserves
Whipped cream
Mint leaves
Instructions
Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Press into a springform pan. Bake at 350°F (175°C) for 8-10 minutes or chill for 30 minutes if making a no-bake version.
Bloom the Gelatin (No-Bake): Mix gelatin with cold water and let it sit for 5 minutes. Then microwave for 10 seconds to dissolve. Let it cool slightly.
Prepare the Filling: Beat cream cheese until smooth. Add sugar, vanilla, and lemon juice. Fold in whipped cream and peach puree. Mix until silky.
Add Gelatin: If using gelatin, stir it into the mixture until evenly combined.
Assemble: Pour filling over the crust. Smooth the top. Cover and chill for at least 6–8 hours or overnight.
Garnish: Top with fresh peach slices, glaze, and whipped cream before serving.
Notes
For best flavor, use ripe, fresh peaches when in season.
Don’t skip chilling time—it helps the cheesecake set properly.
To slice cleanly, run a knife under hot water and wipe between cuts.
For baked versions, use a water bath to prevent cracking.
Customize with a nutty crust or a cinnamon swirl for a cozy twist.
- Prep Time: 25 minutes
- Cook Time: 6 hours 10 minutes