No-Bake Peach Cheesecake

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No-Bake Peach Cheesecake

Feeling peachy? How about a having a cheesecake fit for royalty?

Peaches were the favorite fruit of the ancient Chinese Emperors, dating all the way back to the 10th century. While they may have lost their royal status now, the fruit certainly has not lost their popularity nor their exquisite taste which stars in home cook Ann’s No-Bake Peach Cheesecake recipe.

But don’t be intimidated by the noble cheesecake! This easy homemade recipe is straightforward, has no baking required, and has its most important ingredient and flavours all provided for by Del Monte Fresh Cut Peach Halves.

Del Monte Can

Del Monte Fresh Cut Peach Halves are a affordable alternative for the expensive fruit!

Fresh peaches can be hard to find and expensive to buy in Singapore, but Del Monte’s Fresh Cut Peach Halves is an affordable and excellent alternative for when you are craving for the sweet, delicate fruit. For this cheesecake recipe, Del Monte Fresh Cut Peach Halves is the key ingredient that gives the cheesecake its delicious peach flavor without breaking the bank.

So, look no further for the classiest dessert to impress your family and friends! This refined No-Bake Peach Cheesecake will reflect your inner elegance while flaunting your cooking skills.

Beauty shot

An easy peach cheesecake recipe that reflects your elegant and refined tastes.

Ingredients for the biscuit base: digestive biscuits and melted butter.

Ingredients for the cream cheese filling: peach syrup and halved peaches from Del Monte Fresh Cut Peach Halves, gelatin powder, cream cheese, icing sugar, plain yogurt, and lemon juice.

Ingredients for peach jelly filing: peach syrup and halved peaches from Del Monte Fresh Cut Peach Halves, water, sugar, agar agar powder, and gelatin powder.

Ingredients for decoration: peach slices from Del Monte’s canned peaches, raspberries, and mint leaves.

First, we will prepare the biscuit base of the cheesecake.

Put the digestive biscuits into a Ziplock bag and crush them into fine crumbs with a rolling pin.

Crushing biscuits

Be sure to crush the biscuits into fine crumbs for a smoother biscuit base

Pour the crumbs into a bowl and add the melted butter. Stir to combine them well.

Mixing biscuit base

Mix the biscuit crumbs with melted butter

Line a springform pan with parchment paper and press the biscuit mixture onto the base of the pan, spreading it evenly.

Pressing biscuit base

Evenly press the biscuit mixture in a cake pan to form the biscuit base

Place the pan in the freezer to chill for 30 minutes.

Meanwhile, we will prepare the cream cheese filling. Boil a pot of water and place a heatproof bowl over it.

Double boiling set up

Place a heatproof bowl over boiling water

Add the peach syrup from the Del Monte Fresh Cut Peach Halves can and the gelatin powder into the bowl and stir to combine.

Stirring

Stir to combine the peach syrup and gelatin powder with a small whisk

When the gelatin has dissolved, remove the bowl from the pot and set aside to cool. Prepare a food processor for the next step and add in all the cream cheese filling ingredients including the gelatin mixture after it has cooled down slightly. Blend until smooth.

Blending

Blend all the ingredients together for a smooth cheesecake filling

Pour half of the cream cheese filling into the springform pan and place it into the freezer to semi-set for 10-15 minutes. Keep the other half of the cream cheese filling for later.

Pouring first layer

Pour half of the cheesecake filling onto the biscuit base

First layer

Set cheesecake into the fridge to set for 10-15 minutes

While we let the first layer of cream cheese filling chill in the fridge, we will go on to prepare the peach jelly filling for the middle layer of the cake. Heat up a small saucepan and add the peach syrup, water, sugar, agar agar powder, and gelatin powder into the pot and bring it to a boil while stirring carefully. Ensure all the agar agar powder and gelatin powder are fully dissolved. Then remove from heat and leave it to cool for two minutes.

Stirring and boiling jelly filling

Bring the jelly filling ingredients to a boil and stir to mix well

Slice each peach half into four pieces and arrange the pieces neatly on the cheesecake.

Arranging peaches

Neatly arrange the peach slices on the cheesecake

Then, gently pour the slightly cooled jelly filling over the peach slices and return the springform pan to the freezer to set for about five minutes.

Pouring jelly layer

Pour the slightly cooled jelly filling over the peach slices

Once the jelly has set, pour the remaining half of the cream cheese filling over the jelly layer of the cheesecake and place the cheesecake back in the freezer to freeze for another 10-15 minutes.

Pouring final layer

Pour the remaining cheesecake filling over set jelly layer

Set cheesecake to chill

Put the cheesecake in the freezer to set for 10-15 minutes

For the last step, garnish the cheesecake with peach slices, raspberries, and mint leaves as desired for a simple but elegant finish.

Chilled cheesecake

Remove chilled cheesecake from springform pan

Garnished cheesecake

Decorate the cheesecake with peach slices, raspberry, and mint leaves

Lastly, chill the cheesecake in the fridge for 2 hours or overnight before serving.

Serve cheesecake

Serve and enjoy the delicious peach cheesecake

#Tip: remember not to place the cheesecake back into the freezer as it will become too hard to serve!

Et voila! There you have a simple yet stunning Peach Cheesecake that is sure to make anyone who tries it feel like royalty. You may also pair the cheesecake with a fragrant floral tea or coffee for a relaxing afternoon tea.

Share with us your creation and how beautifully you have garnished the cheesecake if you do give this fail-proof recipe a go!

Get the full recipe below!

No-Bake Peach Cheesecake

Servings 12 people

Prep Time 30 minutes

Cook Time 90 minutes

Ingredients

Biscuit base

  • 100g digestive biscuits
  • 70g melted butter

Cream cheese filling

  • 200ml peach syrup
  • 17g gelatin powder
  • 500g cream cheeseroom temperature
  • 60g icing sugarsifted
  • 150g plain yogurt
  • 1tbsp lemon juice
  • 3pcs halved peaches

Peach Jelly Filling

  • 200ml peach syrup
  • 100ml water
  • 1tbsp sugar
  • 1/2tsp agar agar powder
  • 3/4tsp gelatin powder
  • 1can halved peachessliced

Decoration

  • 2pcs halved peachessliced
  • 6pcs raspberries
  • mint leaves

Instructions

Prepare the biscuit base

  1. Crush digestive biscuits to fine crumbs.
  1. Combine biscuit crumbs with melted butter.
  2. Press the biscuit crumbs into the bottom of a parchment paper-lined cake pan.
  3. Place the cake pan in the freezer for later use.

Prepare the cream cheese filling

  1. Place a heatproof bowl over boiling water.
  2. Add the peach syrup and gelatin into the bowl. Stir until the gelatin dissolves.
  3. Place all the cream cheese filling ingredients together with the slightly cooled gelatin mixture in the food processor, and blend until smooth.
  4. Pour half of the cream cheese mixture into the prepared cake pan and place it in the freezer for about 10-15 minutes to semi-set.

Prepare the peach jelly filling

  1. Slice each peach into 4 and set aside.
  2. In a small pot, boil peach filling ingredients together for 1 minute and stir well and cool down for about 2 minutes.
  3. While waiting for the jelly liquid to cool, place peach slices on top of cheesecake.
  4. Gently pour jelly liquid over and return pan to freezer for about 5 minutes until the jelly is set.
  5. Then pour remaining cream cheese mixture over the peach jelly and freeze for 10-15 minutes.

Decorate

  1. Decorate the cheesecake with peach slices, raspberries and mint leaves.
  2. Chill the cheesecake for 2 hours or overnight to set.

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