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No Bake Cheesecake with Roasted Peach Jam

No Bake Cheesecake with Roasted Peach Jam

No Bake Cheesecake with Roasted Peach Jam - an easy to make vanilla no bake cheesecake, topped with incredibly flavourful roasted peach jam.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 384 kcal
Author Barry C. Parsons

Ingredients

For the Roasted Peach Jam

  • 6 cups peeled diced peaches
  • 3/4 cup white sugar
  • 2 tsp vanilla bean paste or pure vanilla extract

For the Graham Crumb Crust

  • 1 3/4 cups graham wafer crumbs
  • 1/3 cup sugar
  • 1/3 cup melted butter

For the Cream Cheese Filling

  • 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

Instructions

To prepare the Roasted Peach Jam

  1. Toss the peaches, sugar and vanilla extract together in a glass baking dish.
  2. Roast in the oven at 350 degrees F stirring occasionally until the jam reduces and the juice almost completely boils off.
  3. Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn.

For the crust

  1. Lightly grease a 9x9 baking pan and line it with parchment paper.
  2. Mix together the graham crumbs, sugar and hot melted butter. Press evenly into the bottom of the pan.

For the filling

  1. Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured.
  2. 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.
  3. 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.
  4. 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)
  5. Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
  6. Spread the filling evenly into the prepared crust and chill in the fridge.
  7. 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.

Recipe Notes

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.