This no bake peach cheesecake is a real showstopper, and you don’t need an oven. The whole cream is cooked in one pot: farmer’s cheese, mascarpone and eggs thickened with pudding powder set firmly without any gelatin. It tastes like it came from a fancy bakery.
Ladyfingers and juicy peaches add freshness to the rich cream. How do you make sure the cream is safe and perfectly smooth?
How do you make a no bake peach cheesecake?
The secret is cooking. Combine all the cream ingredients, including the raw eggs and the pudding powder, in a pot. Bring to a boil while stirring constantly and cook until thick. You then pour the hot cream over the ladyfingers and peaches. Slovak bakers have long made cooked cheese creams like this for cakes that are cut into squares.
At a Glance
- Prep time: 25 min (cooking the cream and layering)
- Cooking time: 10 min (stovetop only)
- Servings: 20 slices (8×12-inch / 20×30 cm pan)
- Difficulty: Medium
- Calories: about 310 kcal per slice
- Trend: No bake / Time saver
Ingredients
- 2 packages (about 12.7 oz / 360 g total) long ladyfingers (savoiardi)
- 1 can (30 oz / 850 g) peaches, drained
Cooked Cream
- 2.2 lb (1 kg) smooth, creamy farmer’s cheese, soft bucket-style tvaroh; or well-drained whole-milk ricotta
- 17.6 oz (500 g) mascarpone
- 1 cup (200 g) granulated sugar
- 2 packets (about 16 g) vanilla sugar, or 2 teaspoons vanilla extract
- 4 large eggs
- 3 packets (40 g each, 120 g total) vanilla pudding powder (cook-and-serve type), or about 1 cup / 120 g cornstarch plus 2 teaspoons vanilla extract
- 7 tablespoons (100 g) butter, softened
Chocolate Glaze
- 3.5 oz (100 g) milk chocolate
- scant 1/2 cup (100 ml) heavy cream (33%)
- 3 1/2 tablespoons (50 g) butter
Instructions
- In a large pot (at least 5 quarts / 5 liters), combine the farmer’s cheese, mascarpone, granulated sugar, vanilla sugar, whole eggs, butter and pudding powder.
- Whisk everything together well so the ingredients are combined before you apply any heat.
- Set the pot over medium heat. Whisking constantly (especially along the bottom), bring the cream to a boil.
- Key step: When the cream starts to bubble, switch from the whisk to a wooden spoon. Cook for 1–2 more minutes, until the cream visibly thickens like pudding. It has to come to a boil so the eggs are fully cooked.
- Line an 8×12-inch (20×30 cm) pan with parchment paper. Arrange a layer of ladyfingers on the bottom.
- Cut the drained peaches into small pieces. Scatter half of them over the ladyfingers.
- Pour half of the hot cream over the top and level it.
- Add a second layer of ladyfingers, scatter the remaining peaches over it and cover with the rest of the hot cream.
- Smooth the top and cover with plastic wrap (it should not touch the cream). Refrigerate for at least 3 hours, ideally overnight.
- Glaze: Heat the cream, butter and chocolate together in the microwave or over a pan of simmering water until melted. Stir until smooth.
- Pour the cooled glaze over the set cake. Return it to the refrigerator until the glaze firms up.
Video Recipe
Tips for Perfect No Bake Peach Cheesecake
- Keep stirring: Stir the cream constantly while it cooks. Otherwise the eggs can curdle and the pudding can scorch on the bottom of the pot.
- Use hot cream: The cream is poured over the ladyfingers while it is hot. That is what softens the ladyfingers and brings the whole cake together.
- Smooth cheese matters: Use a soft, creamy farmer’s cheese. If yours is crumbly, blend or press it through a sieve first so the cream turns out smooth.
Easy Variations
- Almond glaze: Use white chocolate instead of milk chocolate and sprinkle the top with sliced almonds.
- Other fruit: Drained mandarin oranges work well, and so do fresh raspberries (stir them into the cream once it has cooled slightly).
Frequently Asked Questions (FAQ)
Aren’t 4 raw eggs in the cream a risk? No. The whole cream is cooked until it bubbles, so the eggs are cooked just as they are in a pudding.
Can I use lumpy farmer’s cheese? We don’t recommend it, because the cream won’t be smooth. Use a soft, creamy farmer’s cheese or push drier cheese through a sieve first. Well-drained whole-milk ricotta can also be used.
Does it really need to chill overnight? Overnight is best. The cream needs time to set completely and the ladyfingers soak up the moisture. Three hours is the minimum.
Can I make it ahead for Christmas? Yes. Make the cake through the cream layers one day ahead and add the glaze the next day, or glaze it right away. Keep it covered in the refrigerator until serving.
Can I freeze it? We don’t recommend it. Starch-thickened cream can turn watery or grainy after thawing. Keep it refrigerated and serve within 3 days.
Can I use fresh peaches? Canned peaches are what the recipe was written for. Drain them well, because extra syrup would make the layers soggy.
Cut the cake with a hot knife for clean slices. Store it only in the refrigerator, where it stays fresh for 3 days.
The recipe is based on a version by Orchideli, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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