No-Bake Eggless Peach Cheesecake - Easy to make Cheesecake in a Mug
Prep time
Total time
Recipe type: Dessert
Cuisine: Italian
Serves: 4 People
For making peach pulp
  • Peaches, ripe- 3
  • Water- ⅛ to ¼ cup
For making the crumbs
  • Digestive biscuits- 12
  • Melted butter, unsalted- 3 tbsp
For making cheese mix
  • Mascarpone cheese- 400 gms or 1½ cups
  • Condensed milk- ¼ cup
  1. In a blender, puree the ripe peaches along with water to a smooth pulp constituency without any lumps. Make sure the peaches are ripe.
  2. If using digestive biscuits, coarsely grind it in a food processor. You will have 1 cup of crumbs.
  3. In a bowl, combine the ground biscuit crumbs and butter using a fork.
  4. In a stand mixer or using an electric hand mixer, beat the mascarpone cheese and condensed milk till smooth.
  5. Don't over beat the cheese as it will curdle. When the cheese turns smooth and soft, stop beating.
  6. Add the peach pulp and beat again for a couple of minutes till well incorporated.
  7. In a short glass, spread the ground biscuit crumbs as the bottom layer, use around 3 to 4 tbsp.
  8. On top of that add the cheese mix.
  9. If you want you could repeat the layers, add one more layer of ground biscuits and again top with cheese mix.
  10. Top the cheese mix with chopped peaches.
  11. Cover the glasses using a plastic wrap and refrigerate for 3 to 4 hours or overnight.
  12. The cheese mixture will be more like a thick pudding, since we didn't add gelatin or agar-agar it won't set like the traditional cheesecake.
  13. You could add mango pulp, strawberry pulp or a combination of fruit pulps.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at