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Peaches and Cream No Bake Cheesecake


At first, I didn't think the graham cracker mixture would cover the 13 X 9-inch pan, but I kept pressing the mixture down and pushing out to the edges. It covers the dish nicely without having too thick of a crust.

To make a lower calorie version of this dish, use the Philadelphia Neufchatel Cheese and Cool Whip Lite.

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Rate this recipe 4.6/5 (97 Votes)


  • 2 cups graham cracker crumbs
  • 6 Tbsp margarine, melted
  • 1 cup sugar, divided
  • 4 pkg (8 oz each) cream cheese, softened
  • 1 pkg (3 oz) peach jello
  • 1 can (15 oz) sliced peaches, drained and chopped OR 2 chopped fresh peaches
  • 1 tub (8 oz) Cool Whip


Servings 16


Step 1

Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13 X 9-inch pan. Refrigerate while preparing filling.

Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add jello; mix well. Stir in peaches and Cool Whip. Spoon over crust; cover.

Refrigerate 4 hours or until firm.


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