No-Bake Peach Cheesecake (Polish Sernik na Zimno)

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Learn how to make a refreshing no-bake peach cheesecake or Polish sernik na zimno, a traditional Polish dessert perfect for hot summer days. Easy, delicious, and bursting with fresh peach flavor!

Prep Time30

Cook Time6

Total Time6 30

Course: Dessert

Cuisine: Eastern European, European, Polish

Keyword: cheesecake, No bake Cheesecake, Sernik na zimno

Servings:

Calories: 295kcal

Ingredients

15 oz Ricotta cheese
32 oz Farmers cheese
8 oz Mascarpone
1/2 cup Heavy cream
2/3 cup Monk fruit with erythritol sweetener From Truvia, or sweetener of your choice
2 tbsp Vanilla extract
3 1/2 tbsp Gelatin Grass fed
1 cup Water
1 tbsp Lemon juice Freshly squeezed
2 Peach jello powder I used the no-sugar one from Simply Delish, but you can use the one that is available.

Instructions

Cheesecake Filling: Start by mixing the cheese with sugar or a sweetener of your choice, lemon juice, and vanilla until smooth. The consistency should be creamy, resembling yogurt. Dissolve the gelatin in cold water and let it swell, then add hot water and stir it. Let it cool for 10 minutes, then add it to the blender and blend it together.
Layering: Pour the mixture into a pan lined with parchment paper (if you do not have one, pour it into the form like I did), creating the base of the cheesecake. Put it in the fridge to settle for 4 hours.
Gelatin or Jello: Dissolve peach jello (I choose one that has no sugar—peach compote is sweet enough, or you can also use gelatin if you want to have a clear jello top) in, allowing it to cool to room temperature before pouring it on the cheese mixture.
Layering part two: Arrange fresh peaches or any other fresh fruit of your choice, creating a bursting flavor and color. I also added a peach compote I made in the middle of the no-baked cheesecake. It is like having a fruit sauce inside instead of on the top. When you slice the cheesecake, the sauce will ooze from the top with additional peach flavor. Pour your peach jello and put it in the fridge for another 3 hours, or overnight if you have the patience. The wait is worth it—what emerges is a cold cheesecake that's perfect for any hot summer day.
Whipped cream: For an extra touch of indulgence, add a layer of whipped cream on top of the fruit. It gives the cake a light, airy finish that complements the rich cheesecake filling. I decorated it with basil flowers, which add a delicious accent and complement the cheesecake. My friend gifted me some marigold flowers, which I added to the cake. Marigold has a zesty and citrusy flavor that reminds me of orange soda and bright tangerine. Yum!

Nutrition