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No Bake Southern Peach Cheesecake

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Southern Peach Cheesecake is a no-bake cheesecake that is easy to prepare. It is like the taste of summer in your mouth. The smoothness of the cream cheese combined with the sweet succulent taste of peaches… heaven.

This is a wonderful cheesecake for the entire family to enjoy. Perfect served during hot afternoons when you need something cool and refreshing.

No Bake Southern Peach Cheesecake Recipe



1 cup graham cracker crumbs

3 tablespoons butter melted

2 tablespoons castor sugar (or berry sugar)


1 envelope unflavoured gelatine

1/2 cup cold water

250g cream cheese, softened to room temperature

3 tablespoons sugar

1/8 teaspoon ground ginger

1/8 teaspoon ground cardamom

1 cup heavy whipping cream

1 398 ml. can sliced or halves peaches very well drained and finely chopped


1 - 2 398 ml. cans sliced or halves peaches very well drained and liquid reserved (depending on the pattern you wish to make on the top of the cheesecake)

2 tablespoons of cornstarch for each can of peaches used (more may be used if you desire a thicker glaze)

1/4 cup cold water



In a medium size mixing bowl, combine the graham crumbs, melted butter and castor sugar. Stir to completely combine. Press graham crumb mixture into the base of a 23cm (9in) spring form cake pan. Place in the refrigerator and chill for at least 30 minutes.


Pour the cold water into a small saucepan. Sprinkle gelatine over the top of the water. Place the saucepan on the stove over low heat, stir until continually gelatine has completely dissolved. Remove the saucepan from the heat and set aside to cool slightly.

In a small mixing bowl beat the heavy whipping cream until soft peaks form. Set aside until needed.

In a medium sized mixing bowl; using an electric mixer, beat cream cheese and sugar until smooth and creamy. Add the cardamom and ginger and mix well. Gradually pour in the gelatine mixture and mix well. Stir in the chopped peaches until blended.

Carefully fold in the whipped cream just until fully blended.

Pour the filling mixture over top of the graham crumb crust.

Place the cheesecake into the refrigerator and refrigerate for a minimum of 6 or overnight.


In a cup mix together the cold water and cornstarch until completely smooth.

Place a small saucepan over medium heat and add the reserved peach liquid. Stir in the cornstarch mixture and continue to stir until starting to thicken. Remove the saucepan from the heat.

Remove rim of spring form cake pan and place on a serving platter.

Arrange the peaches on the top of the Southern Peach Cheesecake. Then slowly pour the glaze onto the cheesecake starting in the center and working out.

Keep the cheesecake chilled until ready to serve. You may wish to place a dollop of fresh whipped cream on the top of each slice of cheese cake just prior to serving. Return any uneaten cheesecake to the refrigerator covered with plastic wrap.


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