Easy no bake cheesecake recipe (with sautéed peaches) (2024)

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

I know there are many simple no-bake cheesecake recipes out there, but I really think that this is one of the easiest you will find.

It is made with Philadelphia cream cheese spread and without condensed milk. Actually, the basic ingredients for this recipe are very few (cookie crumbs, butter, sugar, cream cheese and heavy cream) plus some lemon and vanilla extract as aromatics.

The topping can be fresh fruit, fruit preserves or the sautéed peaches you see in the photos. And if you’re a fan of no-bake desserts, then you should definitely try these no-bake white chocolate tarts with oreo crust.

Why this is the best easy no-bake cheesecake recipe

• It is made with simple ingredients like cookie crumbs, butter, sugar, cream cheese and heavy cream – yes it’s without condensed milk. Some lemon and vanilla is used for extra taste.
• It is quick. You will only need 20-25 minutes to make the cheesecake (and another 10 minutes if you decide to make the sautéed peaches)
• You will not bake the crust or the filling (perfect for summer when you don’t have to turn on your oven).
• You only need one bowl to make it (I mix the cookie crumbs with the melted butter in a large bowl, then I wipe it clean and make the cream cheese filling in the same bowl).
• You don’t have to wait for the cream cheese to come to room temperature. I use cream cheese spread which has about 21% fat content (it’s also lighter than a regular block of cream cheese). This produces a very creamy, light and tangy cheesecake with a perfect velvety texture and great taste. It's not very dense, but something in between a baked cheesecake and a mousse.
• Unlike many no-bake cheesecake recipes, you don’t have to beat the heavy cream separately and then fold it into the filling.
• Sometimes taste can be subjective, but anyone who has tried this cheesecake has asked for seconds!

How to make this easy no-bake cheesecake

The steps are very simple

1. Melt the butter (in a small pot or in the microwaves) and mix it with the cookie crumbs. Transfer to the pan and press it firmly to form the base.
2. Beat the cream cheese spread with the sugar and then add the heavy cream. Continue beating with your electric mixer until the mixture thickens and becomes fluffy.
3. Transfer the filling to the pan and chill in the fridge.

What to serve this no-bake cheesecake with:

You can serve this cheesecake plain or with fresh fruit (strawberries, raspberries, pineapple chunks or kiwi are great). One of my favorite and easiest ways is to open a jar of fruit preserves and spoon it over the top.

If you have juicy, ripe peaches, I highly recommend sautéing them with some butter and a bit of white sugar.

How to make sautéed peaches

• Peel and cut the peaches into slices.
• 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 has thickened (about 5-6 minutes).

I wanted to preserve as much of the fresh taste of the peaches as possible, so I kept the cooking time short and used white sugar and just a touch of brandy. If it's late fall or winter and you want to use apples instead, you can replace the white sugar with light brown sugar and add a stick of cinnamon to the pan.

The only downside of the sautéed peaches is that the sauce thickens and they lose their glossiness when refrigerated. So it is best to make them the day you plan to serve the cheesecake and keep them at room temperature. Refrigerate any leftovers.

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