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This No Bake Caramel Peach Cheesecake is all about creamy, cheesecake piled high with juicy peaches and ribbons of caramel and whipped cream. It tastes like summer in a forkful and requires zero oven time. If you want a quick dessert that still feels special, this one delivers!

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Why You’ll Love This No Bake Peach Cheesecake with Caramel Sauce

It’s an easy no bake cheesecake with a peach topping, so the oven stays off and the kitchen stays cool.
Creamy cheesecake filling with swirls of caramel and real peaches for bright flavor. It’s one of our favorite recipes when it comes to peaches!
Classic graham cracker crust that sets up nicely and slices clean.
Make ahead friendly. Chill it overnight and you’re party ready.
Flexible ingredients. Fresh or frozen peaches both work here.

Ingredients You Need

Peach Filling

5–6 peaches, peeled and chopped (fresh or frozen)
2–3 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla extract

Graham Cracker Crust

1 3/4 cups graham cracker crumbs or digestive biscuits
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Pinch of salt

No Bake Vanilla Cheesecake

3 (8 oz) packages cream cheese, softened
2 cups whipped cream (or stabilized whipped topping)
1 cup powdered sugar (add 1/4 cup more for a sweeter cheesecake)
1/4 cup sour cream or Greek yogurt
1 tablespoon vanilla extract or vanilla bean paste

Extras

8 oz whipped cream for swirls on top
Cinnamon
Whole pecans
Caramel sauce or salted caramel sauce (Ghirardelli works great)

Instructions How to Make No Bake Caramel Peach Cheesecake

Peach Filling

Place chopped peaches, brown sugar, cornstarch, cinnamon, and vanilla in a saucepan. Cook over medium heat for 10–12 minutes, stirring often, until peaches soften, release juices, and the mixture thickens. Cool completely.

Graham Cracker Crust for Peach Cheesecake

Finely crush graham crackers in a food processor (or in a zip-top bag with a rolling pin).
Stir crumbs with sugar and salt. Add melted butter and mix until all crumbs are moistened.
Press firmly into the bottom and slightly up the sides of an 8 or 9 inch springform pan lined with parchment paper on the base. Chill while you make the filling.

No Bake Vanilla Cheesecake with Peaches and Caramel

Beat cream cheese and powdered sugar until smooth and creamy. Mix in vanilla and sour cream (or yogurt) until cream cheese mixture is combined.
Fold in whipped cream until the mixture is light and evenly blended.
Pour and spread half the cheesecake filling into the chilled crust. Spoon half the cooled peach filling in dollops over the layer and drizzle with caramel. Swirl lightly with a knife.
Spread the remaining cheesecake filling on top. Add the remaining peaches to the center and drizzle more caramel. Swirl gently.

Extras

Pipe whipped cream swirls, nestle a few pecans in the swirls, and dust with a pinch of cinnamon.
Refrigerate 4–6 hours, preferably overnight, so the no bake peach cheesecake slices cleanly.

How to Store No Bake Peach Cheesecake

Cover the springform pan and refrigerate for up to 4 days. For longer storage, freeze slices on a sheet pan until firm, then wrap and keep up to 2 months. Thaw in the fridge. Add fresh whipped cream just before serving for the best texture.

More Variations for Caramel Peach Cheesecake

Try a gingersnap crust instead of graham crackers for a spiced twist.
Swap caramelized peaches for nectarines or a peach-raspberry combo.
Stir a little lemon zest or lemon juice into the filling for extra brightness.

FAQs: Peach Cheesecake with Graham Cracker Crust

Can I use canned peaches?

Yes. Drain very well and pat dry so the cheesecake sets nicely.

How do I keep the crust from crumbling?

Press the crumbs firmly and chill the crust while you make the filling.

Can I make this caramel peach cheesecake recipe ahead?

Absolutely. Make this caramel peach cheesecake recipe a day in advance and keep chilled until serving.

In conclusion, this no bake caramel peach cheesecake brings creamy cheesecake, a buttery graham base, juicy peaches, and glossy caramel together in the easiest way. Chill, slice, and enjoy every bite.

Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.

More Peach Love!

No Bake Caramel Peach Cheesecake

Kim Lange

This no bake caramel peach cheesecake has layers of creamy vanilla cheesecake, fresh peach filling, a buttery graham cracker crust, and rich caramel drizzle. Easy to prepare and perfect for summer gatherings or any time you want a cool, decadent dessert without turning on the oven.

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Prep Time 30

Chill Time 4

Total Time 4 30

Course Dessert

Cuisine American

Servings slices

Calories 307 kcal

Ingredients

Peach Filling:

5-6 peaches peeled and chopped (fresh or frozen)
2-3 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon

Graham Cracker Crust:

2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter melted

No Bake Vanilla Cheesecake:

3 8 oz packages cream cheese, softened
2 cups whipped cream
1 cup powdered sugar plus 1/4 cup more if sweeter cheesecake desired
¼ cup sour cream or Greek yogurt
1 tablespoon vanilla extract or vanilla bean paste

Extras:

8 oz whipped cream for topping or swirls
Cinnamon for dusting
Whole pecans
Caramel sauce or salted caramel sauce Ghirardelli recommended

Instructions

Make the peach filling: In a large saucepan over medium heat, combine peaches, brown sugar, cornstarch, and cinnamon. Cook 10-12 minutes, stirring often, until peaches soften, release juices, and the mixture thickens. Set aside to cool.
Make the graham cracker crust: In a food processor or using a rolling pin and bag, crush graham crackers into fine crumbs. In a bowl, mix crumbs with sugar and melted butter until evenly moistened. Press mixture firmly into the bottom and slightly up the sides of an 8- or 9-inch springform pan lined with parchment. Chill while preparing cheesecake.
Make the cheesecake filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Mix in vanilla. Fold or beat in whipped cream on low until combined.
Assemble: Spread half the cheesecake mixture into the crust. Add half the peach filling and drizzle caramel over top, swirling lightly with a knife. Repeat with remaining cheesecake mixture, then top with remaining peach filling. Drizzle more caramel and swirl again.
Chill: Cover and refrigerate 4–6 hours (preferably overnight) until set.
Finish and serve: Pipe whipped cream on top, garnish with pecans, and dust with cinnamon if desired. Slice and enjoy.

Notes

For a sweeter peach filling, add up to 1 more tablespoon brown sugar.
Canned peaches can be used in a pinch, just drain well before cooking.
If using frozen peaches, thaw first and drain excess liquid before cooking down.
For clean slices, run a knife under hot water, dry, then cut.

Nutrition

Calories: 307kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 45mgSodium: 107mgPotassium: 157mgFiber: 2gSugar: 27gVitamin A: 672IUVitamin C: 3mgCalcium: 54mgIron: 1mg

Keyword caramel, cheesecake, no bake, peach

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