No Bake Peach Apple Cheesecake

You’d think by now (the whole culinary school & using social media thing) I’d be really good at taking food pics now ANDDDDDD I’m not.

This recipe was put together as an entry for Sally’s Baking Addiction July Challenge. I just couldn’t get that wonderful shot of cheery cheesecake jars like in her cover photo BUT what I did do was make one tasty no bake dessert.

The hardest part in this recipe was crushing the ginger snaps. Those things are HARD to crush. I pretty much used half a bag to get a decent amount. You may want to stick with using graham crackers lol but it does add bit more flavor and crunch. I enjoyed this so much, I ate 16 oz of it to myself.

AND!!!! To make it even easier, I used a can of fried apples and fried peaches I had. Draining the liquid from the cans, I mixed them together in a bowl, chopped them up and voila! I know people like to emphasize “homemade” but honestly, canned fried apples & peaches make AWESOME quick/semi home made desserts.

So all the Golden Girls because that was the only thing missing from this cheesecake!!

No Bake Peach Apple Cheesecake

The deliciousness of cheesecake without all the work! This is my version of the “No Bake Cheesecake” from Sally’s Baking Addiction!
Total Time30 mins
Course: Dessert
Keyword: Easy Desserts
Servings: 4 people
Author: kiacreates


  • 2 tbsp Unsalted Butter melted
  • 1 cup Ginger Snap Crumbs
  • 1 cup Heavy Whipping Cream cold
  • 8 oz Cream Cheese 1 box, softened
  • 1/2 cup Sugar
  • 2 tbsp Sour Cream
  • 1 tsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 can Fried Cinnamon Apples
  • 1 can Fried Peaches


  • Prep your glasses/jar first.
  • Stir melted butter into ginger snap crumbs until it looks like wet sand (similar to the texture of using graham crackers). Then spoon a decent amount into the bottom of your glasses.
  • Open both cans of apples and peaches, draining the liquid, then combine. Once combine season to taste by adding more cinnamon & sugar if the flavor isn’t quite there for you. Using a potato masher or a food chopper, chop the mixture into your desired size. Set aside.
  • Using a stand mixer fitted with a whisk attachment (or a hand mixer if you don’t have a stand), whip the heavy cream into stiff peaks on medium-high speed about 4-5 minutes. Set aside.
  • Next beat cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure all the lumps are out, you don’t want chunky cheesecake lol.
  • Take the reserved whipped cream with a spatula and slowly fold it into the cheesecake mixture. (Don’t over mix or the air will deflate from your whipped cream).
  • Layer a spoonful of the fruit mixture over the ginger snap crust. Then about 1/3 cup of the cream cheese mixture. Finishing with healthy spoonfuls of the fruit mixture to top it off.
  • Refrigerate at least 30 minutes before serving.


  • Since I am the only one who really eats cheesecake in my house, I used 2 16 oz cups. I use only half of the fruit mixture. However if you portion accurately you can stretch this recipe anywhere between 4/6 – 8 oz jars.
  • My ginger snap crumbs are a mix between fine and little cookie chunks. I like the extra crunch.
  • I used bigger pieces of the ginger snaps as a topping.

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