Brown Sugar Peach No-Bake Cheesecake

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


A brown sugar cheesecake in a vanilla wafer crust topped with brown sugar peaches and cinnamon.


  • For the crust:
  • 2 ¼ C Nilla wafers crumbs
  • ¼ C Light brown sugar
  • ¼ C Unsalted butter
  • For the filling
  • 3 pkg (8oz) Cream cheese, softened
  • ¾ C Light brown sugar
  • 2 tbsp Maple syrup
  • 8oz Cool Whip, thawed
  • 2 ½ C Peach slices
  • ¼ C Light brown sugar
  • 1 tbsp Maple Syrup
  • 2 tsp Cinnamon
  • For the topping
  • 1 C Heavy whipping cream
  • ¾ C Powdered sugar


  1. Thaw Cool Whip.
  2. For the crust, grind Nilla Wafers into a fine crumb using a food processor or blender. Put wafer crumbs and light brown sugar in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat crumbs.
  3. Line the bottom of a 9”spring form pan with tin foil. Press crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.
  4. For the filling:
  5. Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  6. Add brown sugar, maple syrup and cinnamon and beat until well incorporated. Scrape down the sides of the bowl occasionally.
  7. Empty one container of Cool Whip into mixing bowl and mix until incorporated.
  8. Pour into prepared pie crust and refrigerate for 2-4 hours until firm.
  9. To prepare the peach topping, peel and slice peaches.
  10. In a large bowl, combine sliced peaches, brown sugar, maple syrup and cinnamon. Stir until peaches are well coated.
  11. Cook over medium-high heat, stirring occasionally to prevent peaches from sticking to the pan. Cook for 10-15 minutes until peaches are softened. Allow to cool to room temperature. Pour peaches over the top of refrigerated cheesecake.
  12. To top this cheesecake with whipped cream, chill mixing bowl and wire whisk in the freezer for 15 minutes. Beat heavy cream on medium-high until it starts to bubble. Slowly add powdered sugar and increase speed to high. Whip on high until soft peaks start to form. Pipe overtop of cheesecake. This must stay refrigerated.