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Peach Cheesecake with Almond Crust and Apricot Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 22 reviews

  • Author: Ava
  • Total Time: 8 hours 40 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Peach Cheesecake is a no-bake, creamy dessert featuring a crunchy almond crust, a luscious cream cheese and sweetened condensed milk filling mixed with tender, peeled peach slices, and topped with glossy fresh peaches glazed with apricot jam. Perfectly chilled overnight, this refreshing cheesecake combines nutty crust texture with sweet, fruity freshness, making it an elegant and delightful treat for any occasion.

Ingredients

Crust

  • 2 cups almond meal
  • ½ cup sliced almonds, toasted
  • ¼ cup granulated sugar
  • ¼ teaspoon Kosher salt
  • ½ cup unsalted butter, melted

Filling

  • 3 (8-ounce) packages cream cheese, softened to room temperature
  • 1¾ cups sweetened condensed milk (approx. 1½ (14-ounce) cans)
  • ¼ cup plus 1½ tablespoons lemon juice
  • 1¼ teaspoons almond extract
  • 1¼ cups peeled, super thinly sliced peaches (about 1 (½-pound) peach)

Topping

  • 1 to 2 large peaches (about ½-pound each), washed and thinly sliced (unpeeled)
  • 2 tablespoons apricot jam
  • 1 tablespoon water

Instructions

  1. Prepare the peaches: Peel and thinly slice about 1½ peaches (¼ inch thick) for the filling. Place the slices between layers of paper towels and gently press to remove excess moisture. Thinly slice 1 to 2 additional peaches (unpeeled) for the topping, about ⅛-inch thick, and store these slices tightly wrapped in the refrigerator.
  2. Toast the sliced almonds: In a small sauté pan over medium-low heat, toast the sliced almonds for a few minutes until they become golden and aromatic. Watch carefully to avoid burning. Remove from heat and set aside.
  3. Make the crust: In a large mixing bowl, combine almond meal, toasted sliced almonds, sugar, salt, and melted butter. Stir until all dry ingredients are evenly coated and the mixture holds together. Pour into a 9-inch springform pan and gently press with your hands to evenly cover the bottom. Set aside.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese, sweetened condensed milk, lemon juice, and almond extract with an electric mixer or whisk until very smooth, about 30 seconds. Fold in the peeled, thinly sliced peaches carefully.
  5. Assemble and chill: Pour the filling over the crust in the springform pan. Cover loosely with plastic wrap, making sure it doesn’t touch the filling, and refrigerate for at least 8 hours or overnight to set properly.
  6. Glaze and decorate: Arrange the unpeeled, thin peach slices on top of the chilled cheesecake filling. In a small bowl, combine apricot jam and water, microwave for a few seconds to thin, then brush the mixture over the peaches to glaze and add shine.
  7. Serve: Run a butter knife along the edges inside the springform pan to loosen the cheesecake. Remove the spring and transfer the cake to a serving platter. Slice and serve, showing off the beautiful peach topping.

Notes

  • For best texture and sliceability, ensure the peach slices for the filling are as dry as possible before folding in.
  • Storing the top peach slices wrapped in the fridge prevents browning before assembly.
  • You can substitute apricot jam with peach preserves if desired.
  • This cheesecake is best served chilled and eaten within 2-3 days for freshness.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peach-cheesecake-with-almond-crust-and-apricot-glaze-recipe/