Description
Indulge in this creamy white chocolate peach cheesecake delight—a dreamy summer dessert perfect for parties, picnics, or a sweet family treat!
Ingredients
Scale
For the Crust
- 1 package vanilla wafer cookies
- 1/4 cup melted butter
For the Cheesecake Layer
- 1 container no-bake cheesecake filling (store-bought, near the cream cheese section)
- 1/2 cup melted white chocolate chips, cooled
For the Pudding Layer
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
For the Fruit and Topping
- 1 (21 oz) can peach pie filling
- 1 container Cool Whip or homemade whipped cream
- Fresh peach slices, for garnish
- Crushed vanilla wafer cookies, for garnish
Instructions
- Prepare the Crust: Crush the vanilla wafer cookies in a food processor (or by hand in a zip-top bag with a rolling pin) until they are finely ground. Mix the crumbs with melted butter until fully combined. Press this mixture evenly into the bottom of a 13×9-inch dish and refrigerate for about 10 minutes to set.
- Make the Cheesecake Layer: In a medium bowl, stir the cooled, melted white chocolate into the no-bake cheesecake filling. Mix until the mixture is completely smooth and well incorporated. Spread this over the chilled crust in the baking dish, smoothing the top with a spatula.
- Prepare the Pudding Layer: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken (about 2–3 minutes). Spread this pudding evenly over the cheesecake layer.
- Add the Peach Layer: Spoon the peach pie filling evenly over the pudding layer, making sure to cover the surface as much as possible.
- Add the Whipped Topping: Top the dessert with a layer of Cool Whip or whipped cream, spreading it out gently with a spatula for a smooth finish.
- Chill: Refrigerate the entire dessert for at least 1 hour, or until set and thoroughly chilled. This helps all the layers meld and makes for easy slicing.
- Garnish and Serve: Just before serving, decorate the top with fresh peach slices and additional crushed vanilla wafer cookies for a burst of color and a little extra crunch. Slice and enjoy!
Notes
- Use homemade whipped cream instead of Cool Whip if preferred for a richer, less sweet finish.
- Ensure the white chocolate is cooled before mixing into the cheesecake filling to prevent curdling.
- Chill each layer briefly, if desired, to keep lines clean and defined.
- Fresh peaches can substitute for pie filling in season—toss sliced peaches with a little sugar and lemon juice.
- This dessert is best eaten the same day but can be covered and stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/12 of dish
- Calories: 385
- Sugar: 34g
- Sodium: 285mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 32mg