This no-fuss, no-bake (except the crust!) peach cheesecake is the ultimate summer dessert. Featuring a buttery graham cracker base, a light peach mousse layer made with whipped cream and fresh peaches, and a creamy cheesecake topping, it’s the perfect balance of fruity freshness and indulgent richness. Each bite melts in your mouth—refreshing, dreamy, and peach-perfect!

Why You’ll Love This Recipe:

Cool & Refreshing: A perfect chill dessert for hot days.
Light, Creamy Texture: Peach mousse and whipped cream create a fluffy, airy finish.
Visually Stunning: Layers of pastel peach and white with peach slice and mint garnishes.
Versatile: Can use fresh or canned peaches for year-round convenience.

Ingredients Breakdown

Crust:

1 1/2 cups graham cracker crumbs – Forms the base with a classic sweet crunch.
1/4 cup granulated sugar – Adds a bit of sweetness to the crust.
1/2 cup unsalted butter, melted – Binds the crust and gives it richness.

Peach Mousse Layer:

2 cups fresh or canned peach slices (drained) – Provides juicy peach flavor and texture.
2 tablespoons lemon juice – Brightens the fruit flavor and balances sweetness.
1/2 cup powdered sugar – Lightly sweetens the peach puree.
1 envelope unflavored gelatin + 1/4 cup cold water – Stabilizes the mousse layer.
1 cup heavy cream, whipped – Adds airy texture and richness to the mousse.

Cheesecake Layer:

16 oz cream cheese, softened – The rich, creamy base of the top layer.
1/2 cup granulated sugar – Sweetens the cheesecake mixture.
1 teaspoon vanilla extract – Adds depth and warmth to the flavor.
1 cup heavy cream, whipped – Lightens the cheesecake for a dreamy texture.

Toppings (Optional but Recommended):

Peach slices – For a fresh, juicy garnish.
Mint leaves – For color and a touch of herbal freshness.
Whipped cream – A finishing flourish to make each slice extra special.

Tips and Tricks:

Use Room Temp Cream Cheese: Ensures a lump-free, smooth texture.
Fresh vs. Canned Peaches: Both work great—just make sure they’re drained well.
Whip Cream to Soft Peaks: So it folds easily into layers without deflating.
Chill Thoroughly: Give it at least 4 hours to set, or overnight for best results.

Variations and Customizations:

Berry Twist: Swap peaches for strawberries, raspberries, or mango.
Crust Swap: Use vanilla wafers or digestive biscuits instead of graham crackers.
Dairy-Free Option: Use plant-based cream cheese and whipped coconut cream.
Add a Glaze: Brush the top with peach preserves for added shine.

Pairing Suggestions:

Serve With:
- Fresh fruit salad
- Light tea cookies
- Vanilla bean ice cream
Drinks:
- Sparkling lemonade
- Iced herbal tea
- Prosecco or Moscato

Storage Instructions:

Refrigerator: Store covered for up to 4 days.
Freezer: Freeze whole or in slices for up to 1 month. Thaw overnight in fridge before serving.

Peach Dream Cheesecake

Author: easysweetmeal
Total Time: 35 minutes
Yield: 10–12 servings 1x

Print Recipe

Description

A buttery graham crust layered with fluffy peach mousse and creamy cheesecake topping—light, fruity, and melt-in-your-mouth delicious

Ingredients

Scale

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
2 cups fresh or canned peach slices, drained
2 tablespoons lemon juice
½ cup powdered sugar
1 envelope unflavored gelatin
¼ cup cold water
1 cup heavy cream, whipped
16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Peach slices
Mint leaves (optional)
Extra whipped cream (optional)

Instructions

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then cool completely.

Step 2: Make the Peach Mousse

In a blender, puree peaches, lemon juice, and powdered sugar until smooth.
In a small saucepan, sprinkle gelatin over cold water and let it bloom for 1 minute.
Heat gently, stirring until completely dissolved. Let it cool slightly.
Stir the gelatin into the peach puree.
Fold in 1 cup whipped cream until fully incorporated. Set aside.

Step 3: Make the Cheesecake Layer

In a large bowl, beat cream cheese, ½ cup granulated sugar, and vanilla extract until smooth and creamy.
Fold in 1 cup whipped cream until light and fluffy.

Step 4: Assemble the Cheesecake

Pour the peach mousse mixture over the cooled crust, smoothing the top.
Carefully spoon the cheesecake layer over the peach layer and spread evenly.
Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Step 5: Garnish and Serve

Before serving, top with sliced peaches, mint leaves, and extra whipped cream if desired.
Slice and enjoy this chilled treat!

Notes

This dessert is naturally egg-free and ideal for warm-weather occasions.
The layers provide great contrast in flavor and texture—tart, sweet, creamy, and crunchy.
Ideal for Mother’s Day, Easter, baby showers, or any summer celebration.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American