Active Time

　　40 minutes

　　Total Time

　　45 minutes, plus chilling and macerating times

　　Cheesecake is one of those perfectly dreamed up desserts: tangy-sweet filling, silky all the way through the slice, with a hit of crunch at the end from a buttery cookie crust. While there are a couple of methods to make the dessert, in the summer you’ve got to go no-bake. It’s simple to assemble, feeds a crowd, and a great way to show off the year’s best fruit. This no-bake peach cheesecake boasts a rich and subtly tart whipped cream, cream cheese, and sour cream filling, with peach jam folded in for a bit of added sweetness. Juicy macerated peaches are the ideal topper. But here’s the best part: Instead of a classic graham cracker crust, this one uses Wheat Thins. The extra-crunchy salty-sweet crackers hold up to the creamy filling as the cheesecake sets in the refrigerator.

　　

Ingredients

8–10 servings

　　

Crust

3 cups Wheat Thins (about 6½ oz.)

　　1 Tbsp. granulated sugar

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　½ cup (1 stick) unsalted butter, melted, slightly cooled

　　

Filling and assembly

12 oz. cream cheese, room temperature

　　6 Tbsp. sour cream or plain whole-milk Greek yogurt

　　6 Tbsp. powdered sugar

　　2 tsp. fresh lemon juice

　　1½ tsp. vanilla bean paste or vanilla extract, divided

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided

　　6 Tbsp. chilled heavy cream

　　½ cup peach or apricot jam

　　3 large peaches, thinly sliced

　　¼ cup (packed) light brown sugar

　　

Crust

Step 1

Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)

　　

Step 2

Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes.

　　Do ahead: Crust can be made 2 days ahead. Keep frozen.

　　

Filling and assembly

Step 3

Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated. 

　　

Step 4

Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small bowl until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.

　　

Step 5

Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).

　　

Step 6

Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30–40 minutes.

　　

Step 7

Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture.

　　Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.