Description
A velvety, creamy no-bake cheesecake featuring the natural sweetness of ripe peaches and floral honey, perfect for summer gatherings.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (113g) unsalted butter, melted
- 16 oz (450g) cream cheese, at room temperature
- 1/2 cup (120ml) honey
- 1 tsp vanilla extract
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 2–3 fresh peaches, sliced
- 1 packet (7g) gelatin (optional)
- 2 tbsp warm water (if using gelatin)
Instructions
- Combine 2 cups (200g) of graham cracker crumbs with 1/2 cup (113g) melted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Chill in the refrigerator for 15-20 minutes.
- In a large bowl, beat 16 oz (450g) of cream cheese with 1/2 cup (120ml) honey and 1 tsp vanilla extract until smooth. Set aside.
- In a separate bowl, whip 1 cup (240ml) of heavy cream with 1/4 cup (30g) powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled crust, smoothing the top with an offset spatula. Refrigerate for at least 4 hours, or until set.
- Slice 2-3 fresh peaches and arrange them on top of the cheesecake in a circular pattern. Drizzle with additional honey if desired.
- Carefully remove the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy!
Notes
Chill the cheesecake for at least 4 hours to ensure it sets properly. For a firmer texture, use gelatin. Use fresh, ripe peaches for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: no-bake cheesecake, peach dessert, summer recipe, honey cheesecake, easy cheesecake