Peach Raspberry Cheesecake Recipe No Bake (2024)

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This deliciouspeach raspberry cheesecake recipe is so easy to make and perfect on hot days since it’s no bake! Soft and light, it makes a great summer dessert!

Peach Raspberry Cheesecake Recipe

Summer is my favorite season but not when it comes to baking. I just hate to turn the oven on as it’s so hot and we don’t use air con. Many desserts I love need to be baked and so I’ve put them on hold for a while. But not this tasty, summery peach raspberry cheesecake recipe!

Everyone loves a good cheesecake and I’m no different. This quick and easy cake is probably the most delicious version I’ve had so far!

This peach raspberry cheesecake recipe is fresh and light, with a smooth texture and just a touch of sourness from all the raspberry sauce. Simply delightful!

For my recipe I opted to make a raspberry sauce but you can also incorporate some fresh raspberries into the cheesecake cream. I also used canned peaches but fresh ones will probably do just fine. I added some chocolate flakes but feel free to skip if you’re not a fan.

Peach Raspberry Cheesecake Recipe

Ingredients:

• 1 stick = 100 g butter
• 8 oz = 200 g butter biscuits
• 7 tablespoons canned peach syrup
• 21 oz = 600g soft cheese
• 4 oz = 100 g powdered sugar
• 2 tsp vanilla extract
• 10 oz = 300 ml heavycream
• 4 oz cannedpeaches, diced into small/medium chunks

For the raspberry sauce:

• 16 oz = 450 g fresh raspberry
• 1 cup sugar
• 2 tablespoons canned peach syrup

For decor:

• 9 oz canned peaches, wedged
• white and milk chocolate, as desired – optional

You will also need:

• 8″ removable bottom cake pan
• baking paper
• food processor
• spatula

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Directions:

• Line the base and sides of aremovable bottom cake panwith baking paper
• Put the biscuits in a food processor (for finer crumbs) or a plastic food bag and crush to crumbs using a rolling pin
• In a small saucepan, melt the butter and mix with the peach syrup over medium heat then pour over the crushed/crumbled biscuits..
• Tip into the prepared cake pan and press down firmly with a tablespoon to create an even base. Chill while you prepare the filling.
• Put the soft cheese, powdered sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over the peach chunks. Using a spatula, fold in with just a few folds.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a tablespoon or spatula. Leave to set in the fridge for at least 3 hours or overnight.
• In a food processor, blitz raspberries, sieve, remove the seeds and addsugar. Add the canned peach juice and boil until the sauce gets the desired consistency.
• Bring the cheesecake out and remove the sides of the cake pan. Slip the cheesecake onto a serving plate, removing the lining paper and base. Arrange the peach wedges in circles over the cheesecake, dribble over some raspberry sauce and sprinkle chocolate flakes.
• Serve cold. Keep the cake in the fridge for up to 2 days.

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