Gluten-Free Fresh Peach No-Bake Cheesecake
A creamy, no-bake cheesecake featuring fresh diced peaches folded into a white chocolate cream cheese filling and topped with beautifully arranged peach slices. Built on an almond-enhanced graham cracker crust that can be baked for extra crispness or kept no-bake for convenience. The combination of peach preserves and fresh fruit creates layers of peach flavor, while the white chocolate adds richness without overwhelming the fruit. Perfect for summer entertaining when peaches are at their peak, this dessert requires no oven time for the filling and sets beautifully in the refrigerator.
Ingredients
- ½ cup sliced almonds
- 1 ½ cup graham cracker crumbs
- 5 tablespoons butter, melted
- 16 ounces cream cheese, 2 - 8-ounce packages
- ¼ cup butter, softened
- 8 ounces cool whip
- ½ cup granulated sugar
- ½ cup Ghirardelli's White Melting Wafers, melted & cooledwhite chocolate chips1:1
Melt gently and cool before using
- 3 tablespoons peach preservesapricot jam1:1
Similar sweetness and texture
- 2 fresh peaches, washed, diced
- 1 peaches, washed, thinly sliced for topping
Instructions
- 1
Add sliced almonds, graham cracker crumbs, and melted butter to a food processor and pulse until well combined
- 2
Press mixture firmly into 11-inch tart pan or 9x13 pan
- 3
For no-bake crust, refrigerate for 1 hour, or for baked version, bake at 350° for 8-10 minutes until lightly browned
- 4
Let crust cool completely
- 5
Beat cream cheese, softened butter, sugar and cooled melted white chocolate until well combined
- 6
Mix in Cool Whip until thoroughly combined
- 7
Stir in peach preserves
- 8
Fold in diced fresh peaches
- 9
Spoon cheesecake mixture into prepared crust and spread evenly
- 10
Refrigerate for 2 hours
- 11
Slice remaining peaches thinly
- 12
Cut cake into slices, top with peach slices and sprinkle with sugar before serving
Tips
For best results, ensure white chocolate is completely cooled before mixing to prevent melting the other ingredients.
Choose ripe but firm peaches for dicing - they'll hold their shape better in the filling.
Baking the crust creates a firmer base that won't get soggy, though the no-bake version works well too.
Good to Know
Refrigerate covered for up to 3 days. Keep chilled until serving.
Can be made 1 day ahead without final peach topping. Add fresh peach slices just before serving.
Serve chilled. Add fresh peach slices and sugar sprinkle just before serving to prevent browning.
Common Mistakes
Cool white chocolate completely to avoid melting other ingredients and creating lumps.
Don't skip chilling time - filling needs 2 hours minimum to set properly.
Substitutions
FAQ
Can I use frozen peaches instead of fresh?
Fresh peaches work best as frozen ones release too much moisture. If using frozen, thaw completely and drain well before folding into filling.
How long will this cheesecake keep in the refrigerator?
The cheesecake will keep covered in the refrigerator for up to 3 days. Add fresh peach topping just before serving for best appearance.
Can I freeze this no-bake cheesecake?
Yes, freeze without the fresh peach topping for up to 1 month. Thaw overnight in refrigerator before adding fresh peaches and serving.