No Bake Cheesecake with Roasted Peach Jam – an easy to make vanilla no bake cheesecake, topped with incredibly flavourful roasted peach jam.
Sometimes you can’t beat an old fashioned favourite. I was reminded of this recently by my old friend Terry, when we were discussing desserts I was planning to make for his wife Rae’s birthday get-together. When I mentioned that I was baking a cheesecake, he asked for an old fashioned, no bake cheesecake as well; a favourite of his from childhood.
My mind immediately went back to Sunday dinner desserts from my childhood as well, when a cherry cheesecake, didn’t mean New York style baked cheesecake. It was a recipe that probably came off the side of a Dream Whip package, or can of cherry pie filling.
I remember my mother would make it directly in a square Tupperware container to bring along to dinner at my Aunt’s house. She’d cut the squares of cheesecake directly out of the container at the table. There was never enough of it for me; I always loved it.
I have been avoiding packaged mixes or things like prepared pie fillings in my baking for many, many years. I always prefer to do everything from scratch and avoid artificial colours, flavours and preservatives where possible. I always find the taste is far superior as well, especially when there’s great seasonal fruit available like summer peaches.
I used only real whipping cream in this recipe, forgoing the artificial substitutes often used, even commercially, these days. To flavour the cheesecake layer, I used some vanilla bean paste, which can also be used in the peach jam. Pure vanilla extract is fine too, I’d have no hesitation in using that instead.
One of my favourite things to to with summer peaches is to make Roasted Peach Jam. The oven roasting method is so easy and the process really intensifies the flavour of the peaches. I use it on fresh scones, as a filling for cakes, and even to swirl through homemade ice cream. It is just so incredibly delicious, it immediately came to mind to top this cheesecake, since we were in the height of summer peach season.
The resulting dessert blended the nostalgic with bright, fresh summer flavour and it was very well received by the guests at the birthday party. The base recipe can of course be used for many different versions, using whatever seasonal fruit or berry jam you have on hand at the time. Fresh summer fruits and berries are equally delicious as toppings too.
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- 6 cups peeled diced peaches
- 3/4 cup white sugar
- 2 tsp vanilla bean paste or pure vanilla extract
- 1 3/4 cups graham wafer crumbs
- 1/3 cup sugar
- 1/3 cup melted butter
- 1 pound of cream cheese 2 eight ounce packages
- 1 cup icing sugar powdered sugar
- 1 1/2 cups whipping cream
- 2 tsp vanilla bean paste or pure vanilla extract
Toss the peaches, sugar and vanilla extract together in a glass baking dish.
Roast in the oven at 350 degrees F stirring occasionally until the jam reduces and the juice almost completely boils off.
Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn.
Lightly grease a 9x9 baking pan and line it with parchment paper.
Mix together the graham crumbs, sugar and hot melted butter. Press evenly into the bottom of the pan.
Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured.
Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream. Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
Add about 1/2 cup of the whipped cream to the softened cream cheese mixture and beat again until smooth. (This step helps soften the cream cheese mixture a little more for the next step)
Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
Spread the filling evenly into the prepared crust and chill in the fridge.
When the peach topping has cooled to room temperature, spoon it evenly over the filling and chill for several hours before serving. If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
Cooking time for the jam will vary depending upon the water content of the peaches and the depth of the baking dish. Allow up to 90 minutes for the jam to cook fully.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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