Name: No-Bake Peach Cheesecake With Wheat Thins Crust
Cook time: 40 minutes
Total time: 45 minutes, plus chilling and macerating times
Yield: 8–10 servings
Ingredients: 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; 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

A cheesecake with peach and cream cheese filling and a wheat thin crust on a serving plate with a bowl of sliced peaches.

Photo by Joseph De Leo, Food Styling by Susan Kim

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.