Name: No-Bake Peach Cheesecake With Wheat Thins Crust
Cook time: 40 minutes
Total time: 45 minutes, plus chilling and macerating times
Yield: 8–10 servings
Ingredients: 3 cups Wheat Thins (about 6½ oz.); 1 Tbsp. granulated sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ cup (1 stick) unsalted butter, melted, slightly cooled; 12 oz. cream cheese, room temperature; 6 Tbsp. sour cream or plain whole-milk Greek yogurt; 6 Tbsp. powdered sugar; 2 tsp. fresh lemon juice; 1½ tsp. vanilla bean paste or vanilla extract, divided; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided; 6 Tbsp. chilled heavy cream; ½ cup peach or apricot jam; 3 large peaches, thinly sliced; ¼ cup (packed) light brown sugar

A cheesecake with peach and cream cheese filling and a wheat thin crust on a serving plate with a bowl of sliced peaches.

Photo by Joseph De Leo, Food Styling by Susan Kim

Cheesecake is one of those perfectly dreamed up desserts: tangy-sweet filling, silky all the way through the slice, with a hit of crunch at the end from a buttery cookie crust. While there are a couple of methods to make the dessert, in the summer you’ve got to go no-bake. It’s simple to assemble, feeds a crowd, and a great way to show off the year’s best fruit. This no-bake peach cheesecake boasts a rich and subtly tart whipped cream, cream cheese, and sour cream filling, with peach jam folded in for a bit of added sweetness. Juicy macerated peaches are the ideal topper. But here’s the best part: Instead of a classic graham cracker crust, this one uses Wheat Thins. The extra-crunchy salty-sweet crackers hold up to the creamy filling as the cheesecake sets in the refrigerator.

Recipe information

Total Time
45 minutes, plus chilling and macerating times
Yield
8–10 servings

Ingredients

Crust

3 cups Wheat Thins (about 6½ oz.)

1 Tbsp. granulated sugar

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ cup (1 stick) unsalted butter, melted, slightly cooled

Filling and assembly

12 oz. cream cheese, room temperature

6 Tbsp. sour cream or plain whole-milk Greek yogurt

6 Tbsp. powdered sugar

2 tsp. fresh lemon juice

1½ tsp. vanilla bean paste or vanilla extract, divided

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided

6 Tbsp. chilled heavy cream

½ cup peach or apricot jam

3 large peaches, thinly sliced

¼ cup (packed) light brown sugar

Preparation

Crust
Step 1
Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
Step 2
Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes.
Do ahead: Crust can be made 2 days ahead. Keep frozen.
Filling and assembly
Step 3
Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
Step 4
Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small bowl until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
Step 5
Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
Step 6
Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30–40 minutes.
Step 7
Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture.
Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.