Peach Crumble Cheesecake

Peach Crumble Cheesecake

By | | Desserts

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:

  • 200g graham crackers or digestive biscuits (about 2 cups, crushed)

  • 100g melted butter (about 7 tbsp)

  • 2 tbsp brown sugar (optional)

cheesecake layer:

  • 300g cream cheese, softened (about 10.5 oz)

  • 200ml heavy cream (cold)

  • 1/3 cup powdered sugar

  • 1 tsp vanilla extract

  • Zest of 1 lemon (optional)

 peach layer:

  • 1½ cups peach slices (fresh or canned, drained)

  • 1 tbsp lemon juice

  • 1½ tbsp cornstarch

  • 2–3 tbsp sugar (adjust depending on sweetness of peaches)

 For the crumble topping:

  • 1/2 cup flour

  • 1/4 cup oats (optional)

  • 3 tbsp cold butter

  • 3 tbsp brown sugar

  • Pinch of cinnamon

 For garnish:

  • Peach balls or slices

  • Fresh mint leaves

Instructions

1. Prepare the crust

  • Combine crushed biscuits, melted butter, and brown sugar. Press firmly into the bottom of a springform pan (20–22cm).

  • Place in the fridge to set while preparing the filling.

2. Make the cheesecake layer

  • In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth.

  • In a separate bowl, whip the cold cream until stiff peaks form.

  • Fold whipped cream gently into the cream cheese mixture.

  • Spread evenly over the crust. Chill while making the peach layer.

3. Prepare the peach layer

  • In a saucepan, combine peaches, lemon juice, sugar, and cornstarch.

  • Cook over medium heat until thickened (5–7 minutes). Let cool completely.

  • Spread the peach layer gently over the cheesecake mixture.

4. Make the crumble topping

  • Mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until crumbly.

  • 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

  • Sprinkle the cooled crumble over the peach layer.

  • Decorate with peach balls/slices and fresh mint.

6. Chill

  • Refrigerate the whole cake for at least 4–6 hours (or overnight) before slicing and serving.

 Tips for Success

  • For a firmer filling, add 1 tsp gelatin (bloomed in warm water) to the cheesecake layer.

  • You can substitute peaches with apricots or mango for variety.

  • Always chill before slicing to get clean cuts.

Nutritional Info (approx. per slice):

  • Calories: 370

  • Carbs: 28g

  • Fats: 26g

  • 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!

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