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    Home » Desserts » Cake & Pie Recipes » Peach Cheesecake with Almond Crust

    Peach Cheesecake with Almond Crust

    Aug 7, 2023 · by Valentina · 12 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This peach cheesecake is made with fresh peaches, it's gluten-free with an easy-to-make almond crust, and you don't even have to turn on the oven! It's rich, creamy, dreamy and beautiful.

    One slice of peach cheesecake on a dark blue plate with sunflowers in the background.

    For this recipe it's important that you read through the instructions before you begin.

    This No-Bake Peach Cheesecake is perfect for a casual summer dinner party. It's made a day ahead of time, so all you have to do is slice when you're ready to serve.

    Both the gluten-free almond crust and the filling do not require the oven or a food processor, and it's made with just a handful of basic ingredients.

    And it's a show-stopper, to boot!

    The Ingredients

    Whole and halved peaches, sliced peaches and sliced almonds on a wood board.
    • fresh peaches - Choose peaches with a deep red-gold color without green. They should be firm with a little bit of give when pressed gently with your thumb. If they're too firm, let them sit on the counter at room temperature for a couple of days.
    • almond meal - You can use regular almond meal, or blanched almond meal, which is often referred to as almond flour. The difference is mostly color -- blanched means the skins have been removed, so the regular one is a bit darker and it's usually a bit coarser. Either will work well. Be sure they are not marked "super fine." The coarser the better for the peach cheesecake crust.
    • sliced almonds - The almonds are part of the crust and will be toasted.
    • granulated sugar
    • Kosher salt - I bake (and cook) with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
    • unsalted butter - - I always bake (and cook) with unsalted butter to better control exactly how much salt is in the recipe.
    • cream cheese - For this recipe, use full-fat blocks of cream cheese, like Philadelphia brand. Do not use whipped cream cheese. The firmer the better.
    • sweetened condensed milk - Sweetened condensed milk adds to the creamy texture of this cake.
    • lemon juice - The acidity in lemon juice helps the cheesecake set in the refrigerator, and the lemon flavor is not detectable.
    • almond extract
    • apricot jam - The apricot jam is to glaze the peach slices on top of the cake.

    (See recipe card below for quantities.)

    Substitutions and Variations

    If I don't list an ingredient with a substitution, it means I think it's best not to substitute it.

    • Fresh peaches. Since this is a peach cheesecake, and that's likely why you're here, you probably don't want to substitute the peaches. However, on the off chance you do, nectarines and apricots would be great as well.
    • Almond extract. If you want less almond flavor, use vanilla extract instead.
    • Apricot jam. This is for presentation only as it makes the cake "shine." Feel free to skip it, as it will still be quite pretty without it.
    • The almond crust. This is a gluten-free crust that's easy to make and like the filling, it requires no baking. If that's not your thing, peach cheesecake is also fantastic with this cookie crust, or a more traditional graham cracker crust.
    • Crustless version. If you want to skip the crust all together, and make this no-bake dessert even easier, spoon the filling into a dozen approximately 4-ounce ramekins and add peach slices to the top, or mix all of the peaches in. (You can make them as large or small as you like, depending on what dishes you use -- 4-ounce is just a suggestion, so the number of portions will vary.)
    Top view of a half of a cheesecake with a thin layer of peaches on top.

    Recipe Tips

    • Do not change the lemon juice measurement. Your cake will not taste lemony, but it's the acid in the juice that works with the other ingredients to help no-bake cheesecakes solidify in the refrigerator.
    • It's very important that the cream cheese be softened before you make the filling -- otherwise it will be lumpy. It's a good idea to set it out at room temperature a few hours before you're ready to make the recipe.
    • Toasting the almonds for the crust brings their oils to their surface and makes them more flavorful. It's preferable, but not crucial.
    • I like the completely smooth texture of a peeled peach for the filling, but if you want to leave the skin on, that's okay, too.
    • The thinner they are the easier it'll be to slice.
    • This no-bake peach cheesecake is on the softer side. To help you cut nice, clean slices, place the cake in the freezer for 30 minutes before slicing it.

    Can you use frozen or canned peaches?

    • Yes, when fresh peaches aren't in season, you can substitute with frozen or canned peaches.
    • Be sure to thaw frozen peaches and drain them completely. Canned peaches should also be very well drained.
    • For both, once drained, place the slices on a couple of layers of paper towels, and use another to gently press down on top of them. The peaches for the inside of the cheesecake should be as dry as possible -- it's not as important for those that will decorate the top.
    • Both canned and frozen slices will likely have to be sliced more thinly.

    How To Make it

    Thinly sliced peaches on a wood board - some with skin and some without.

    - Prepare all of the peaches. For the filling, peel and thinly slice them (about ⅛-inch). Place the slices on a couple of layers of paper towel, and use another to gently press down on top of them. We want them as dry as possible before mixing them into the filling.

    Thin slices of peeled peaches on a paper towel.

    - For the top of the cake, leave the skin on the peaches, and thinly slice them (about ⅛-inch).

    *The thinner the slices are the easier it'll be to slice. Store the slices for the top tightly wrapped in the refrigerator until after the cake has set, or even better, wait and slice it at that point.

    - Toast the almonds in a small sauté pan over medium-low heat. This should only take a few minutes. They'll be mostly golden and very aromatic when they're ready. Watch them carefully as they can go from golden to burnt quickly.

    Small saute pan with raw sliced almonds.
    Small saute pan with toasted, golden sliced almonds.

    - In a large mixing bowl, combine the almond meal, toasted sliced almonds, sugar, salt and melted butter. Stir until everything is evenly combined and all of the dry ingredients are held together by the butter. Pour this into a (9-inch) springform pan, and use your hands to gently press the mixture to evenly coat the bottom. Set aside.

    Almond meal, almonds and melted butter in a bowl with a wooden spoon.
    Bowl with wooden spoon and almond crust batter.
    Almond cake crust pressed into a springform pan.

    - Add the softened cream cheese, sweetened condensed milk, lemon juice and almond extract to a large bowl. Use an electric mixer or hand whisk to blend until it's very smooth, about 30 seconds or so. Fold in the peeled, thinly sliced peaches.

    - Pour the filling into the prepared crust in the springform pan, and smooth it out with a small off-set spatula.

    - Cover the pan with plastic wrap (not touching the filling), and place in the refrigerator for at least 8 hours (ideally overnight).

    - Arrange the peach slices on top of the filling.

    Cheesecake filling in a springform pan with thin peach slices showing through.
    Top view of a half of a cheesecake with a thin layer of peaches on top in a springform pan.
    Top view of a half of a cheesecake with a thin layer of peaches on top in a springform pan with a pastry brush on top.

    - In a small bowl, mix the apricot jam with the water and microwave it for a few seconds, just to thin it. Then use a pastry brush to glaze the peaches with it.

    Top view of a peach cheesecake with a thin layer of peaches arranged on top in a springform pan.

    - Use a butter knife to go along the edges of the cake, inside the pan. Then loosen the spring and place the cake on a serving platter.

    - Slice and serve. (Show your guests how pretty it is first!)

    More Desserts Made with Fresh Peaches

    • Peach Cobbler Pound Cake
    • Gluten-Free Blueberry-Peach Cobbler
    • Blue-Cheese Grilled Peaches with Honey-Balsamic Glaze
    Cross section of peach cheesecake with peach slices on top on a white platter.

    Making it Ahead and Storing it

    You can make this peach cheesecake ahead of time, and it's easy to store. It's best though, 1 to 2 days after it's made.

    • Unless you're storing leftovers, do not put the topping on until you're ready to serve!
    • Refrigerator. You can store a no-bake cheesecake in the refrigerator for about 5 days, though I as I said, I recommend serving it the day after it's made.
    • Without touching the top surface, it should be wrapped very tightly with plastic wrap if it's still in the pan. This is how I store it, to be sure it keeps its shape until I'm ready to serve.
    • Freezer. The cheesecake can be stored for up to about 2 months in the freezer if it's wrapped very well. Once frozen, thaw it at room temperature for a couple of hours, or place it in the refrigerator overnight. 

    I hope you find this peach cheesecake to be as dreamy as I do.

    One slice of peach cheesecake on a dark blue plate with sunflowers in the background.

    Peach Cheesecake Recipe

    Valentina K. Wein
    This peach cheesecake is made with fresh peaches, it's gluten-free with an easy-to-make almond crust, and you don't even have to turn on the oven! It's rich, creamy, dreamy and beautiful!
    5 from 1 vote
    Print
    Prep Time 35 minutes mins
    Refrigeration Time 8 hours hrs
    Total Time 8 hours hrs 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 413 kcal

    Equipment

    • 9-inch springform pan
    • electric mixer

    Ingredients
     
     

    For the crust

    • 2 cups almond meal
    • ½ cup sliced almonds, toasted
    • ¼ cup granulated sugar
    • ¼ teaspoon Kosher salt
    • ½ cup unsalted butter, melted

    For the filling

    • 3 (8-ounce) packages cream cheese, softened to room temperature
    • 1¾ cups sweetened condensed milk -- approx. 1½ (14-ounce) cans
    • ¼ cup plus 1½ tablespoons lemon juice
    • 1¼ teaspoons almond extract
    • 1¼ cup peeled, super thinly sliced peaches about 1 (½-pound) peach

    For the topping

    • 1 to 2 large (about ½-pound each) peaches, washed and thinly sliced
    • 2 tablespoons apricot jam
    • 1 tablespoon water

    Instructions
     

    • Prepare all of the peaches. For the filling, peel and thinly slice them (about ⅛-inch). Then place the slices on a couple of layers of paper towel, and use another to gently press down on top of them. We want them as dry as possible before mixing them into the filling. For the top of the cake, they don't need to be peeled, and should also be thinly sliced (about ⅛-inch).
      The thinner the slices are for both, easier it'll be to slice. Store these slices for the top of the cake tightly wrapped in the refrigerator until after the cake has set, or even better, wait and slice it at that point.

    For the crust

    • Toast the almonds in a small sauté pan over medium-low heat. This should only take a few minutes. They'll be mostly golden and very aromatic when they're ready. Watch them carefully as they can go from golden to burnt quickly.
    • In a large mixing bowl, combine the almond meal, toasted sliced almonds, sugar, salt and melted butter. Stir until everything is evenly combined and all of the dry ingredients are held together by the butter. Pour this into a (9-inch) springform pan. Use your hands to gently press the mixture to evenly coat the bottom. Set aside.

    For the filling

    • Add the softened cream cheese, sweetened condensed milk, lemon juice and almond extract to a large bowl. Use an electric mixer or hand whisk to blend until it's very smooth, about 30 seconds or so. Fold in the peeled, thinly sliced peaches.
    • Pour the mixture on top of the crust, cover the pan with plastic wrap (not touching the filling), and place in the refrigerator for at least 8 hours (ideally overnight.)
    • Arrange the peach slices on top of the filling. In a small bowl, mix the apricot jam with the water and microwave it for a few seconds, just to thin it. Then use a pastry brush to glaze the peaches with it.
    • Use a butter knife to go along the edges of the cake, inside the pan. Then loosen the spring and place the cake on a serving platter.
    • Slice and serve. (Show your guests how pretty it is first!)

    NOTES

    Nutritional information is only an estimate.

    NUTRITION

    Calories: 413kcal | Carbohydrates: 17g | Protein: 9g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 148mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
    Keywords dessert for summer party, summer fruit recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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      Peach Cobbler Pound Cake (With Fresh Peaches)
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    Reader Interactions

    Comments

    1. Marissa

      August 09, 2023 at 1:01 pm

      5 stars
      My goodness, Valentina! What a mouthwatering dessert this is, with one of my favorite summer fruits! Absolutely love that it's no bake and that almond cookie crust sounds so good.

      Reply
      • Valentina

        August 13, 2023 at 7:02 pm

        Thanks, Marissa. I love peaches, too. Most stone fruits actually -- such a summer treat. 🙂 ~Valentina

        Reply
    2. 2pots2cook

      August 10, 2023 at 1:44 am

      Absolutely must do this season Valentina! Perfect no bake dessert to enjoy while fresh fruits are available!

      Reply
      • Valentina

        August 13, 2023 at 7:03 pm

        Thanks so much. Hope you love it, Davorka. 🙂 ~Valentina

        Reply
    3. Healthy World Cuisine

      August 12, 2023 at 6:33 am

      This is one fabulous dessert! In season peaches are so sweet right now and with the creamy cheesecake and almond cookie crust - a winner sweet treat for sure.

      Reply
      • Valentina

        August 13, 2023 at 7:03 pm

        Thanks! Yes, I can't get enough of the stone fruits right now. 🙂 ~Valentina

        Reply
    4. Jeff the Chef @ Make It Like a Man!

      August 13, 2023 at 5:09 am

      I haven't had a no-bake cheesecake in ages, and I really love them, so that's a major problem! The local peaches are amazing this year, but I think they might be a bit soft for peeling and slicing. I'll have to rely on the sort you pick up from the grocery store that are a bit more firm.

      Reply
      • Valentina

        August 13, 2023 at 7:05 pm

        Hi Jeff, It's okay to leave the skin on. It's mostly a preference. Enjoy and thanks for checking it out.:-) ~Valentina

        Reply
    5. David Scott Allen

      August 17, 2023 at 7:29 am

      A) Mark dislikes most cheesecakes. B) He never lets me make them. C) I am making this anyway because I want it! D) I know he will like it because it’s no-bake which has such a nice texture and is so much lighter.

      Reply
      • Valentina

        August 23, 2023 at 3:19 pm

        A) This makes me happy and B), I really hope Mark likes it! 🙂 ~Valentina

        Reply
    6. Dawn

      August 18, 2023 at 5:55 am

      How heavenly does this cobbler cake look?? I mean, seriously. I want to reach through my screen and grab a slice (or three). If only, right? What a wonderful summer dessert, Valentina! 🙂

      Reply
      • Valentina

        August 23, 2023 at 3:20 pm

        Thanks so much, Dawn. Enjoy! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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