No Bake Peach Cheesecake

Cheesecake with homeade peach jam!

Before you think it’s gonna take a lot of time and effort to make this delicious, light dessert I have to reassure you that the whole thing takes less than 15′ minutes before you put it in the fridge. Yup that’s right, easy peasy!

                       ~Prep.time: 10′ / cooling: 2:40′ / Cost: 6€ / Easy /  8 Serves~ 


For the cream:

  • 2 pkg. cream cheese (Philadelphia)
  • 4 yogurts
  • lemon zest

For the base :

  • 1 pkg. digestive biscuits
  • 1 tablespoon butter
  • 1 teaspoon honey

For the jam:

  • 5 ripe peaches (in order to be as sweet as possible)
  • 4 tablespoons brown sugar
  • 1/2  small cup of water.




  1. Blend the peaches or cut them in small- tiny pieces. Put them in a small pot, add the sugar and mix for 1-2′.
  2. Add the water and let the jam boil for 4-5′, keeping an eye on it. (Half cover).
  3. Remove from the heat and place it  in a container. Let it cool for 30 minutes.
  4. Blend the biscuits and then in a bowl mix them with the butter. Now reate a layer of biscuits on the baking frame by  pressing the biscuits down firmly with the back of a spoon. Place it in the fridge for 20′.
  5. Mix the yogurt, cream cheese and  lemon zest in a bowl until combined.
  6. Put in the fridge for 10′.
  7. Pour the cream on the biscuit base and put in the fridge for 10′.
  8. Then pour the jam on the top  of the cheescake  and spoon the jam over it.
  9. Put the cheescake in the fridge for a couple of hours.

*Pro Tip: If you’d like to make your cream thicker you can add one more yogurt but you also have to increase the amount of cream cheese you add into your mixture. (half a pkg. cream cheese).

Bon Appétit.

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