No-Bake Peach Cheesecake With Wheat Thins Crust
4.2
(5)
Active Time
40 minutes
Total Time
45 minutes, plus chilling and macerating times
Cheesecake is one of those perfectly dreamed up desserts: tangy-sweet filling, silky all the way through the slice, with a hit of crunch at the end from a buttery cookie crust. While there are a couple of methods to make the dessert, in the summer you’ve got to go no-bake. It’s simple to assemble, feeds a crowd, and a great way to show off the year’s best fruit. This no-bake peach cheesecake boasts a rich and subtly tart whipped cream, cream cheese, and sour cream filling, with peach jam folded in for a bit of added sweetness. Juicy macerated peaches are the ideal topper. But here’s the best part: Instead of a classic graham cracker crust, this one uses Wheat Thins. The extra-crunchy salty-sweet crackers hold up to the creamy filling as the cheesecake sets in the refrigerator.
Ingredients
8–10 servings
Crust
Filling and assembly
Crust
Step 1
Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
Step 2
Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes.
Do ahead: Crust can be made 2 days ahead. Keep frozen.
Filling and assembly
Step 3
Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
Step 4
Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small bowl until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
Step 5
Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
Step 6
Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30–40 minutes.
Step 7
Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture.
Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.
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Reviews (5)
Back to TopThe filling never fully set, but the flavors were good.
Anonymous
Los Angeles, CA
12/20/2022
To begin, I considered another reviewer comments and with a graham cracker crust I have used repeatedly; and I'm a fan of sweet/savory flavor profiles. Otherwise I made this recipe as written. The one star is due to the excellent topping of fresh peaches which, by itself, deserves 4-5 stars. As for the "cheesecake" neither the texture or the flavor reflects the finished product. The texture is essentially "pudding" even after overnight in the fridge. I did not expect classic baked cheesecake texture but neither did I expect pudding. The peach flavor very faint after using a high quality peach preserve. All that being said I am keeping the peach topping instructions for use with other desserts going forward. The topping rescued the "pudding pie".
Middle Earth
Joplin, MO
9/5/2022
The crust is a little too salty for my taste. The flavor of the cheesecake is really good but it never hardened, maybe omit a little of the whipping cream next time? Definitely has potential!
Anonymous
San Diego
8/8/2022
Wheat thins hint of salt crackers might work.
Anonymous
8/2/2022
Why oh why would you EVER use Wheat Thins for a cheesecake crust? Too much salt! Use a different firm cookie / biscuit if you must but never a salty cracker. Save the cracker for your cheese board.
Dot Wyckoff
Las Cruces, NM USA
8/1/2022