Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• ⅓ cup pecan halves or candied pecans, finely chopped
• ½ teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, room temperature
• 14 ounces sweetened condensed milk
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 8 ounces frozen whipped topping, thawed

For the Peach Compote:

• 1 pound fresh or frozen sliced peaches
• ½ cup packed light brown sugar
• 3 tablespoons water
• ¼ teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

For the Garnish:

• Whipped topping
• Candied pecans

Steps to Make No-Bake Peach Cheesecake with Candied Pecan Crust

Step 1: Prepare the Crust

1. Combine the Crust Ingredients: In a medium bowl, mix together the graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Stir until the mixture is fully combined and resembles wet sand.
2. Press the Crust into a Pan: Transfer the crust mixture into the bottom of a 9-inch springform pan or a regular round pie dish. Use the back of a spoon or your fingers to press the mixture down firmly and evenly. This will create a solid base for your cheesecake filling. Place the crust in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
2. Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk to the cream cheese and continue beating until fully combined and smooth.
3. Add Vanilla Extract: Stir in the vanilla extract or vanilla bean paste, mixing until just incorporated.
4. Fold in the Whipped Topping: Gently fold in the thawed whipped topping until the mixture is light and fluffy. Be careful not to overmix, as you want to maintain the airy texture.
5. Fill the Crust: Pour the cheesecake filling into the prepared graham cracker crust. Use a spatula to spread the filling evenly, smoothing the top. Refrigerate the cheesecake for at least 4 hours or until set.

Step 3: Make the Peach Compote

1. Cook the Peaches: In a medium saucepan, combine the sliced peaches, light brown sugar, water, vanilla extract, and cinnamon. Cook over medium heat, stirring occasionally, until the peaches soften and the mixture thickens, about 10-15 minutes.
2. Cool the Compote: Remove the saucepan from the heat and let the peach compote cool to room temperature. Once cooled, you can refrigerate it until you’re ready to serve the cheesecake.

Step 4: Assemble the Cheesecake

1. Top with Peach Compote: Once the cheesecake has set and the peach compote has cooled, spoon the peach compote over the cheesecake, spreading it evenly across the top.
2. Garnish: For a finishing touch, add a dollop of whipped topping to the center of the cheesecake, and sprinkle with additional candied pecans for extra flavor and texture.

Step 5: Chill and Serve

Allow the cheesecake to chill in the refrigerator for at least another hour after adding the peach compote and garnishing. When ready to serve, slice and enjoy! You can also serve with extra whipped topping and candied pecans on the side for an extra special touch.

Nutrition Facts (per serving, based on 12 servings)

• Calories: 380 kcal
• Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 35mg
• Sodium: 120mg
• Carbohydrates: 39g
• Fiber: 2g
• Sugar: 31g
• Protein: 4g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Q1: Can I make this cheesecake ahead of time?
Yes, absolutely! This no-bake peach cheesecake can be made up to 2 days in advance. Just make sure to keep it well-covered in the fridge to ensure it stays fresh. Wait to add the peach compote until just before serving, as this will help maintain the best texture and flavor.

Q2: Can I use canned peaches instead of fresh or frozen?
Yes, canned peaches can work in place of fresh or frozen peaches for the compote. If you’re using canned peaches, make sure to drain and drain them well, as they can be quite syrupy. You may also want to reduce the amount of brown sugar in the compote to adjust for sweetness.

Q3: Can I use a different nut in the crust?
While pecans are a great choice for this crust, you can also substitute them with walnuts, almonds, or hazelnuts. Just be sure to chop them finely for the best texture in the crust.

Q4: Is there a way to make this dessert dairy-free?
Yes, you can easily make this dessert dairy-free by using dairy-free cream cheese, coconut whipped topping, and a non-dairy sweetened condensed milk substitute. You may also want to check the ingredients in the pecans, as some brands add dairy or preservatives.

Tips for Making Perfect No-Bake Peach Cheesecake

1. Use Room Temperature Cream Cheese: For the smoothest cheesecake filling, be sure to bring the cream cheese to room temperature before mixing. This will help avoid lumps and ensure a creamy texture.
2. Chill the Crust: Pressing the graham cracker and pecan mixture into the pan and chilling it before adding the filling helps it set and hold its shape better.
3. Don’t Skip the Chilling Time: For the best results, make sure to refrigerate the cheesecake for several hours or overnight. This will give the cheesecake filling time to firm up and develop the best texture.
4. Adjust the Sweetness: If you like a sweeter cheesecake, feel free to add a little extra sweetened condensed milk or honey to the filling. You can always adjust the peach compote sweetness as well by adding more brown sugar if needed.

Storage Tips

• Refrigeration: This cheesecake should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.
• Freezing: If you need to store it for a longer period, you can freeze the cheesecake without the peach compote for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. To serve, thaw it overnight in the refrigerator and then add the peach compote just before serving.

Conclusion

This No-Bake Peach Cheesecake with Candied Pecan Crust is a perfect dessert for any occasion. It’s indulgent, creamy, and has the right balance of sweetness from the peach compote and crunch from the pecan crust. Whether you’re preparing it for a special event or just treating yourself, this cheesecake will satisfy your sweet tooth in a fun, easy way. It’s a showstopper that combines the freshness of summer peaches with the richness of a classic cheesecake, making it a treat your friends and family will rave about. Enjoy every bite!