If you’re looking for a dessert that captures the essence of summer in every bite, this Peach Crumble Cheesecake is it. With layers of buttery biscuit crust, velvety cream cheese filling, juicy peaches, and a golden crumble topping, this treat delivers the perfect blend of creamy, fruity, and crunchy. It’s elegant enough for special occasions, yet simple enough to enjoy on a cozy afternoon with coffee. One slice, and you’ll fall in love with its irresistible charm.
🕒 Prep Time: 30 min | ❄️ Chill Time: 4–6 hours | 🍽 Servings: 8–10
Ingredients
For the crust:
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200g graham crackers or digestive biscuits (about 2 cups, crushed)
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100g melted butter (about 7 tbsp)
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2 tbsp brown sugar (optional)
cheesecake layer:
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300g cream cheese, softened (about 10.5 oz)
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200ml heavy cream (cold)
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1/3 cup powdered sugar
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1 tsp vanilla extract
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Zest of 1 lemon (optional)
peach layer:
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1½ cups peach slices (fresh or canned, drained)
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1 tbsp lemon juice
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1½ tbsp cornstarch
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2–3 tbsp sugar (adjust depending on sweetness of peaches)
For the crumble topping:
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1/2 cup flour
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1/4 cup oats (optional)
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3 tbsp cold butter
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3 tbsp brown sugar
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Pinch of cinnamon
For garnish:
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Peach balls or slices
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Fresh mint leaves
Instructions
1. Prepare the crust
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Combine crushed biscuits, melted butter, and brown sugar. Press firmly into the bottom of a springform pan (20–22cm).
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Place in the fridge to set while preparing the filling.
2. Make the cheesecake layer
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In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
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In a separate bowl, whip the cold cream until stiff peaks form.
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Fold whipped cream gently into the cream cheese mixture.
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Spread evenly over the crust. Chill while making the peach layer.
3. Prepare the peach layer
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In a saucepan, combine peaches, lemon juice, sugar, and cornstarch.
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Cook over medium heat until thickened (5–7 minutes). Let cool completely.
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Spread the peach layer gently over the cheesecake mixture.
4. Make the crumble topping
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Mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until crumbly.
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Bake on a tray at 180°C (350°F) for 10–12 minutes until golden, or toast in a dry pan. Let it cool.
5. Assemble
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Sprinkle the cooled crumble over the peach layer.
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Decorate with peach balls/slices and fresh mint.
6. Chill
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Refrigerate the whole cake for at least 4–6 hours (or overnight) before slicing and serving.
Tips for Success
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For a firmer filling, add 1 tsp gelatin (bloomed in warm water) to the cheesecake layer.
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You can substitute peaches with apricots or mango for variety.
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Always chill before slicing to get clean cuts.
Nutritional Info (approx. per slice):
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Calories: 370
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Carbs: 28g
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Fats: 26g
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Protein: 5g
Conclusion
This Peach Crumble Cheesecake is more than just a dessert—it’s a celebration of texture and flavor. From the smooth, tangy cheesecake to the sweet peaches and buttery crumble, every layer brings something special to the table. Whether you’re hosting a summer brunch, celebrating a special occasion, or simply treating yourself, this no-bake delight is sure to impress. Don’t wait—gather your ingredients and create a slice of sunshine today!