Brown sugar cheesecake with a vanilla wafer shell and brown sugar peaches and cinnamon on top.


Let’s pretend I didn’t make pumpkin pastries this weekend, okay? I mean, one slice of pumpkin dessert and I’m ready to celebrate #allthingspumpkin. That is on hold for the time being since I have lots more summer dishes to share with you!

One of my favorite summer fruits is peaches. I usually purchase 5 or 6 at a time since they soften too quickly. I like firm peaches; if they are too soft and juicy, they are overripe in my opinion. I make this Brown Sugar Peach No-Bake Cheesecake whenever I have a bag of overripe peaches.

When my father was in town, he assisted me in making this dish. While I made the crust and filling, I set him to work peeling and frying peaches over the stove. The taste of the brown sugar in this cheesecake is delicious, and the drippings from the peaches complement the moderately sweetened filling and Nilla Wafer crust wonderfully.

Of course, you already know how much I like no-bake sweets. When I combine a no-bake dessert with anything cheesecake, it becomes an instant favorite of mine.

This dish is based on my most popular recipe, Apple Pie Lasagna. The stuffing is very delicious! While that recipe contains a brown sugar, caramel, and cinnamon cheesecake filling, I toned it down for my recipe so that the peaches were the main attraction.

I handle the peaches in the same way as I would an apple pie filling. They’re peeled and roasted on the stovetop with brown sugar, cinnamon, and a drizzle of maple syrup. They are cooked until softened and then allowed to cool fully before being added to the cheesecake.

I decided to build a lattice top crust on this cheesecake with whipped cream. I use a standard homemade whipped cream, but this would also be delicious with Cinnamon Maple Whipped Cream! If homemade whipped cream isnt your thing, you could always use Cool Whip. Finish this off with a sprinkle of cinnamon.

Here’s to extending summer as long as possible!

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Brown Sugar Peach No-Bake Cheesecake

  • Author:LEE
  • Prep Time:35 mins
  • Cook Time:15 mins
  • Total Time:50 minutes
  • Yield:8 slices


Brown sugar cheesecake with a vanilla wafer shell and brown sugar peaches and cinnamon on top.


  • For the crust:
  • 2 C Nilla wafers crumbs
  • C Light brown sugar
  • C Unsalted butter
  • For the filling
  • 3 pkg (8oz) Cream cheese, softened
  • C Light brown sugar
  • 2 tbsp Maple syrup
  • 8oz Cool Whip, thawed
  • 2 C Peach slices
  • C Light brown sugar
  • 1 tbsp Maple Syrup
  • 2 tsp Cinnamon
  • For the topping
  • 1 C Heavy whipping cream
  • C Powdered sugar


  1. Thaw Cool Whip.
  2. Using a food processor or blender, ground Nilla Wafers into a fine crumb for the crust. In a microwave-safe dish, combine wafer crumbs and light brown sugar. Microwave for 45-60 seconds, or until the butter is melted. Coat the crumbs with the mixture.
  3. Tin foil the bottom of a 9spring form pan. To construct the crust, press the crust into the bottom of the pan and gently press it against the sides. Refrigerate the filling until it is ready.
  4. For the filling:
  5. Cream cheese should be creamy and free of lumps after 2-3 minutes on medium-high speed. Scrape down the edges of the dish as needed.
  6. Beat in the brown sugar, maple syrup, and cinnamon until completely combined. Scrape down the edges of the dish as needed.
  7. Fill a mixing bowl halfway with Cool Whip and stir until combined.
  8. Refrigerate for 2-4 hours, or until firm, in the prepared pie shell.
  9. Peel and slice peaches to make the peach topping.
  10. Combine the sliced peaches, brown sugar, maple syrup, and cinnamon in a large mixing basin. Stir until the peaches are well covered.
  11. Cook, stirring periodically, over medium-high heat to keep the peaches from adhering to the pan. Cook for 10-15 minutes, or until the peaches soften. Allow to cool to room temperature before serving. Pour peaches on top of the chilled cheesecake.
  12. Chill the mixing bowl and wire whisk in the freezer for 15 minutes before topping the cheesecake with whipped cream. On medium-high, whip heavy cream until it begins to bubble. Slowly add powdered sugar and accelerate to high speed. Whip on high speed until soft peaks emerge. Pipe on top of the cheesecake. This must be kept cold.

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More recipes from you may like:

Apple Pie Lasagna:

Triple Berry No-Bake Cheesecake

Brown Sugar Peach Parfaits

Peach Maple Walnut Ice Cream

Crispy Peach Maple Walnut with Champagne Whipped Cream


Can I use brown sugar instead of white sugar in cheesecake?

In most baking recipes, brown sugar may be substituted for white sugar in a one-to-one ratio. So, instead of one cup white sugar, use one cup brown sugar. Although the sweetness level will remain the same, the brown sugar may alter the texture of your baked items.

Is no-bake cheesecake as good as baked cheesecake?

What Is the Distinction Between Baked and No-Bake Cheesecake? The primary distinction between baked and no-bake cheesecakes is their texture. Baked cheesecakes have a rich, fluffy, moist, and smooth texture that the no-bake cheesecake recipe does not have.

How do you thicken a no-bake cheesecake filling?

In most circumstances, adding gelatin to the cheesecake is the best approach to correct your recipe for a no-bake cheesecake (provided the recipe is not flawed). Gelatin is a natural thickening that may be used to thicken sauces, custards, and other meals.

Why did no-bake cheesecake not set?

The temperature of the components is to blame – sometimes it’s because the chocolate was too hot coming into a chilly cheesecake recipe, or part of the cheesecake mixture was too cold (for example, if your cream cheese wasn’t at room temperature).

Does brown sugar and white sugar make a difference in baking?

When combined with butter, white sugar aerates the dough, resulting in thick and voluminous cookies. Brown sugar, on the other hand, is thick and compacts quickly, resulting in fewer air pockets during creaming—less potential to entrap gas, resulting in cookies that rise less and spread more.

How do I substitute brown sugar for white sugar?

1 cup (198g) white granulated sugar and 2 teaspoons (14g) molasses for every cup of brown sugar called for in your recipe; or 1 cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown sugar.

What brand cream cheese is best for no-bake cheesecake?

Prairie Farms is the best for no-bake sweets.

If you like no-bake sweets, particularly no-bake cheesecakes, Prairie Farms cream cheese is a must-have. This cream cheese was the firmest of the bunch.

How many days will a no-bake cheesecake last?

How Long Will No-Bake Cheesecake Keep? Because it preserves so well, this cheesecake is ideal for making ahead of time. Any leftovers may be kept in the fridge for up to 5 days.

Which tastes better baked and unbaked cheesecake?

Unbaked cheesecakes have a lighter texture than baked cheesecakes and a smoother, creamier taste with a fluffy texture.

Can you over mix no-bake cheesecake?

Overmixing. While a hand mixer should be used to properly blend the cheesecake, over-mixing will result in an extremely soft cheesecake. To ensure your cheesecake hold its shape, never mix it for longer than the recipe calls for and avoid using appliances like a blender or food processor, which might cause it to set.

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