A no-bake peach cheesecake that looks like you spent hours on it, but you can put together in 10 minutes. The freezer does the rest. Because this recipe asks exactly what a summer dessert should ask for: not too much fuss, but a gorgeous result.
Why you can pull this off in 10 minutes (even if you’re not a pastry chef)
No-bake cheesecakes have a big advantage over their baked siblings: you don’t have to worry about them collapsing, overcooking, or cracking. The freezer does the work. You do the toppings.
The base is made from oats, almonds, and Medjool dates. Quick blitz, press it in, and you’re done. The cheesecake filling is creamy thanks to the combination of cream cheese and Greek yogurt, lightly sweetened with powdered sugar. And the roasted peaches? They’re the finishing touch.
To roast the peaches, use the [Interne link: productpagina poweroven]—it gets them to that perfect point of soft and lightly caramelized in 12 to 15 minutes.
What you need for the No-Bake Peach Cheesecake
Base
- 90 g oats
- 140 g almonds
- 8 Medjool dates, pitted
- 5 ml vanilla extract
- 1 tsp cinnamon
- Pinch of sea salt
Cheesecake filling
- 125 g cream cheese
- 200 g Greek yogurt
- 40 g powdered sugar
- 5 ml vanilla extract
Peach topping
- 3 ripe peaches
- Juice of half a lemon
- A drizzle of maple syrup
- ½ tsp cinnamon
How to make the No-Bake Peach Cheesecake
Step 1: roast the peaches
Start with the peaches, because they need to cool completely before you use them. Cut them into cubes and mix with the lemon juice, maple syrup, and cinnamon. Set the poweroven to 200°C and roast the peaches for 12 to 15 minutes, until they’re soft and just starting to caramelize. Then spread them out on a flat plate or baking tray and let them cool completely.
Step 2: make the base
Grind the oats and almonds in our Safecourt blender, which is specially made for chunky pieces! Add the pitted dates, vanilla extract, cinnamon, and a pinch of sea salt, and blend until you have a sticky mixture that holds together. It should stay together when you press it between your fingers. Too dry? Add an extra date.
Press the mixture firmly into a Safecourt food storage container. Use the back of a spoon or your fingers to make it even and compact. Set aside.
Step 3: make the cheesecake filling
Whisk the cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth and fluffy. Have a quick taste! Want it a little sweeter? Add a bit more powdered sugar. Spread the filling evenly over the base.
Step 4: layer the peaches and freeze
Spread the fully cooled roasted peaches over the cheesecake layer. Cover the container and place in the freezer for at least 3 to 4 hours, or overnight if that’s easier.
Take the cheesecake out of the freezer 10 to 15 minutes before serving so it softens slightly. Cut into pieces and serve right away.
Tips for the best No-Bake Peach Cheesecake
- Use ripe peaches. The riper they are, the more flavor you’ll get—and the more beautifully they’ll caramelize in the oven.
- Let the peaches cool completely before placing them on the cheesecake. A warm topping melts the filling, and that’s not what you want.
- Use Medjool dates for the base—they’re softer and stickier than other varieties, which helps the base hold together.
- Make the cheesecake a day ahead. It’ll be at its best the next day.
Mindful enjoyment, without the hassle
This recipe fits perfectly with how we look at cooking: small steps, big wins. No complicated techniques, no long ingredient list. Just good products, the right tools, and a dessert that makes you happy.
And because our food storage containers and poweroven are made from food-safe, PFAS-free materials, you don’t have to think twice about anything with recipes like this.
Check out our reel on Instagram too and see how we make this 10-minute summer dessert!
