No-Bake Peach Cheesecake
Serves 12
30 mins prep
360 mins Rest Time
420 mins total
A creamy, dreamy summer dessert with a crunchy biscuit crust, luscious no-bake cheesecake filling, and caramelized peach topping. Egg-free and easy to make vegan or dairy-free!
<strong>Peach Compote</strong>
<strong>Biscuit Crust</strong>
<strong>No bake Cheesecake Filling</strong>
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<strong>Make the Peach Compote</strong>
Start by melting the butter in a medium saucepan over medium heat until it begins to bubble gently.
Add sliced peaches with skins, brown sugar, cinnamon, and vanilla. Cook for 3–4 minutes until tender and coated in a caramel-like sauce.
Once the peaches have softened slightly, remove the pan from the heat and carefully transfer just the peaches to a heatproof container to cool to room temperature.
The remaining caramel sauce in the pan can be poured into a separate bowl and set aside to drizzle over the cheesecake later.
<strong>Prepare the Biscuit Crust</strong>
Begin by preparing an 8-inch (20cm) springform or loose-bottom pan, lining the base with baking paper if you prefer an easier release.
Crush digestive biscuits and sugar into fine crumbs using a food processor or rolling pin in a sealed bag.
combine the crumbs with melted butter, stirring until the mixture resembles damp sand.
Save a spoonful of the mixture for topping, then press the rest firmly into the pan’s base and sides for a smooth crust.
Refrigerate the crust for about 30 minutes to allow it to set properly before filling.
<strong>Make the No-bake Cheesecake Filling</strong>
Beat cream cheese and powdered sugar (100g) in a stand mixer or mixing bowl for 3–4 minutes until smooth and lump-free.
Add vanilla and cinnamon, mixing well and scraping the bowl for a smooth, even mixture.
In a separate bowl, whip the cream to medium peaks, adding the remaining powdered sugar (30g) as you whip to stabilize it.
Gently fold whipped cream into the cream cheese mixture in batches, blending until smooth and airy.
Pour cheesecake filling over the chilled base, smooth evenly, wrap tightly, and refrigerate overnight to set.
To serve, loosen edges with a spatula, remove the springform ring, and transfer the cheesecake to a plate.
Finish by topping with the caramelized peaches, a light sprinkle of the reserved biscuit crumbs, and a drizzle of the caramel sauce, keeping the cheesecake refrigerated until serving.
