Peaches and Cream Cheesecake
Prep time
Total time
A light and cool ending for a summer meal or a not too sweet dessert for a gathering or a dessert bar, this no bake cheesecake is all Peaches and Cream!
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter, leted
  • ¼ cup sugar
  • 4 packages cream cheese, 8 ounces each softened
  • ¾ cup sugar
  • 1 package sugar free gelatin, peach OR lemon flavor
  • 1 29 ounce can light sliced peaches
  • 1 8 ounce container whipped topping, thawed
  1. Mix graham crumbs, melted butter and sugar and press onto bottom of 9 x 13 inch pan.
  2. Place in refrigerator until ready to use.
  1. Pour peaches into colander and set aside to continue draining.
  2. Beat softened cream cheese and sugar until blended and fluffy.
  3. Add dry gelation and mix well.
  4. If desired, set aside 12-16 slices for garnish.
  5. Fold peaches and whipped topping into cream cheese mixture.
  6. Pour over crust.
  7. Refrigerate until firm about four hours or overnight.
Nutrition Information
Serving size: 1 square
Recipe by A Pinch of Joy at