A no-bake cheesecake is perfect for warm days when you just can’t imagine turning on your oven. Just chill this peachy dessert for 2-3 and you’ll have the perfect sweet treat for summer. Our version tops a sweat creamy base with a peach and white wine compote. Peaches bring in summery seasonality, and white wine adds just the right amount of complexity. Try this no-fuss recipe for any casual summer get together.
Peach Compote Ingredients
- 8 oz peeled, pitted and thinly sliced peaches (fresh or thawed frozen)
- ¼ cup granulated sugar
- ¼ cup white wine (such as riesling or moscato)
Cheesecake Ingredients
- 2 8-oz packages cream cheese
- ¼ cup sour cream
- 1 Tbsp lemon juice
- 1 ½ tsps vanilla extract
- ¾ cup powdered sugar
- 1 cup heavy cream
- 1 9 to 10-inch store bought graham cracker pie crust
Make the peach compote:
In a small pot, combine the sliced peaches, sugar, wine, and a pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring frequently so the peaches don’t stick to the bottom, 10 to 15 minutes, or until most of the liquid has cooked off and the peaches are tender enough to mash. Transfer to a bowl. Using a potato masher, mash until mostly smooth or to your desired consistency.* Cover the bowl and put in the freezer to cool, about 15 minutes.
Make the cheesecake filling:
In a large bowl, combine the cream cheese, sour cream, lemon juice, and vanilla. Beat on medium speed, 2 to 3 minutes, or until thoroughly combined and a thick paste has formed. Gradually add the powdered sugar and continue to beat, 2 to 4 minutes, or until fully incorporated, scraping down the sides of the bowl as needed. Add the heavy cream. Continue to beat, 2 to 4 minutes, or until stiff peaks form.
Assemble the no-bake cheesecake & serve your dish:
Transfer the filling to the graham cracker crust. Use a spatula to spread into an even layer (you may have extra depending on the size of your pie crust). Top with the cooled peach compote and spread into an even layer. Cover with plastic wrap and refrigerate for at least 2 to 3 hours. You can also make it a day ahead and chill overnight. Cut into slices and enjoy!
*Chef Tip: If you want the compote to be completely smooth, use a food processor or blender to achieve your desired consistency.