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Peaches and Cream No Bake Cheesecake


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July 12, 2012

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Rate this recipe 4.3/5 (23 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 (dry mix)
  • 1 can (15 oz) sliced peaches, drained and chopped OR 2 chopped fresh peaches
  • 1 tub (8 oz) Cool Whip


Servings 16
Adapted from


Step 1


Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

Beat cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Store leftovers in refrigerator.


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