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easy no bake cheesecake recipe with sateed peaches feat

Easy no bake cheesecake recipe (with sautéed peaches)

This easy no-bake cheesecake is simple and very quick to make. It will surprise you with its smooth texture and amazing taste. Top it with fruit preserves or sautéed peaches
Course Dessert
Cuisine American, sweet, Vegetarian
Keyword Cheesecake, easy, lemon, no-bake, philadelpia, without-condensed-milk
Prep Time 30 minutes
Cook Time 0 minutes
refrigeration time 4 hours
Total Time 4 hours 30 minutes
Servings 14
Calories 564 kcal
Author Makos


For the crust:

  • 2 3/4 cups (360 grams) cookie crumbs (I use the type called digestive biscuits)
  • 2/3 cups (160 grams) melted butter (you may need a couple tablespoons more depending on the type of cookies)

For the filling:

  • 3 cups (750 grams) cream cheese spread (21% fat), cold from the fridge (I most often use the philadelphia brand - not the block but the spread)
  • 1 cup 200 grams white sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest (optional)
  • 1 tablespoon real vanilla extract
  • 1/4 teaspoon fine salt
  • 1 3/4 cups (420 grams) heavy cream (35% fat), cold from the fridge

For the sauteed peaches:

  • 3 large peaches peeled and cut into slices
  • 1/4 cup butter
  • 1/4 cup white sugar
  • 1 tablespoon brandy or cognac optional
  • a pinch of salt
  • mint leaves optional


  1. Make the crust: Mix the cookie crumbs with the melted butter in a large bowl (the mixture for the crust should resemble wet sand. If it seems dry, add some more melted butter).

    Transfer the mixture to a 10-inch spring-form pan and press it firmly with the back of a measuring cup to form the crust. Store it in the fridge until needed.

  2. Make the filling: Transfer the cream cheese spread, the sugar, the lemon juice, the lemon zest, the vanilla and the salt to a bowl and beat with an electric mixer until the sugar is dissolved.

    While beating, add the heavy cream gradually, until incorporated. Continue beating until stiff peaks form (they should hold their shape pretty well). Don’t overbeat because the mixture may curdle.

    Transfer the filling to the pan and level the surface with an offset spatula. Refrigerate for at least 4 hours.

  3. Make the sautéed peaches: Transfer the butter to a pan and melt it over high heat. Add the fruit and sauté for 4 minutes.

    Add the sugar and the brandy and continue cooking, stirring gently 1-2 times, until the peaches are somewhat soft and the sauce have thickened (about 5-6 minutes). Set aside and let it come to room temperature.

  4. Serve the cheesecake: Spoon the sautéed peaches over the surface and garnish with a few mint leaves. Cut into slices and serve.

Recipe Notes

This cheesecake is not as dense as a baked cheesecake. If you like it denser, use cream cheese block instead of cream cheese spread. Make sure you beat the cream cheese very well before you add the heavy cream.

You can process the cookies in a food processor or put it in zip-lock bag and crush it with a heavy object (like a rolling pin).

I like the base of my cheesecake on the thick side. For a thinner crust, use 2 cups cookie crumbs and 1/2 cup melted butter.

If you want to make rosettes, keep 1 cup of the filling aside and store it in the fridge. Before serving, transfer the reserved filling to a piping bag and make rosettes along the perimeter of the cake.

The sautéed peaches should be kept at room temperature and spooned over the cheesecake just before serving. If refrigerated, the sauce will thicken (because it contains butter) and it will lose its glossiness.

For a cozier, winter-ish cheesecake use apples instead of peaches. Replace the white sugar with light brown sugar and add a stick of cinnamon.


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