Peach and Cream Cheese Cake

This no–bake Peach and Cream Cheese Cake is a light and refreshing dessert. Made with whipped cream and cheese, topped with sweet peaches and syrup.

This no–bake cheese cake is the perfect dessert to end a nice meal with. It is made up of five wonderful alternating layers of whipped and creamy cheese over cashews and Graham crackers crumbs layers and topped by a sweet layer of peach slices.

The peach syrup enhances the fruity peach flavor and balances the overall sweetness of this luscious dessert.

I took rather an easy approach to put this cheesecake together avoiding any additions such as, gelatin, eggs, butter or even sugar!

I would like to call this dessert a healthy one, but it is still made with full fat whipped cream, cream cheese and graham crackers! Maybe call it a healthier version of cheesecake? I will let you decide.

Peaches are not in season now; however, there are some good canned alternatives that are perfect for this dessert. I used a jar of yellow peaches in extra light syrup.

I made the base of this dessert with crumbs of graham crackers and cashews, and I built it like a parfait with cream cheese, sliced peaches and peach syrup on top.

Ingredients

To make this easy and delicious peach and cream cheese cake, you will need:

For the base
– graham cracker crumbs, plus more for garnish
– whole unsalted cashews

For the Cream Cheese
– whipped cream (no cool whip)
– cream cheese, softened
– peach syrup or sugar
– pure vanilla extract

For the Peaches
– sliced peaches in syrup
– peach jam

How To Make Peach and Cream Cheese Cake

Step 1:
Preparing the crumbs layer: Place 14 graham crackers in food processor and ground for 1 minute to become crumbs. This should yield about 2 cups. After that, pulse the cashews in food processor and to graham cracker crumbs, mix well to combine.

Step 2:
Preparing the cream and cheese: Drain the sliced peaches and reserve the syrup.
In a bowl of stand mixer fitted with whisk attachment—or use electric hand mixer—beat the cream cheese with peach syrup until smooth. Fold in whipped cream and mix well with spatula until well combined. Adjust the sweetness to your taste by adding more syrup should you like.

In a small saucepan combine 3 tablespoons of peach jam with 1 tablespoon of water and cook on medium heat for few minutes. Stir continuously until the jam melts into a smooth and thick syrup

Step 3:
Assembling the dessert: Place 1/3 of the cream and cheese mixture in a 9 x 9 inch Pyrex glass dish, smooth up to make an even layer. Then, sprinkle 1/3 of the crumbs on top. After that, Repeat both steps until you have 3 layers of cream and crumbs.
Finally arrange the peaches to make the design of your choice. Then, sprinkle some crumbs around the edges. Refrigerate for 30 minutes.

Finally, drizzle with peach syrup when ready to serve.

You may like to try my Pistachio Cream Cheesecake or other fruit topped cakes;

Fig Pistachio Honey Cake
Cranberry Orange Bundt Cake
Chocolate Raspberry Cake.