Peaches and Cream Cheesecake – Easy Olive Garden Copycat

This Peaches and Cream Cheesecake is a light, chilled dessert with a sponge cake base, creamy peach filling, and whipped topping. It’s cozy, soft, and not hard to pull off — especially good for make-ahead weekends or when you’re just craving something cool and sweet. Works with canned peaches too, so no fancy shopping needed.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hr 30 mins
• Flavor: peachy, creamy, light vanilla
• Great for: summer dinners, soft resets, fridge desserts

Why I Like This Recipe

Didn’t plan to make anything. Just saw the peaches and kinda went with it. The result? Real nice. Soft cake, silky filling, and the whipped topping basically feels like a good nap.

Ingredients

Sponge Cake Base:

• 1 large egg
• 1/3 cup sugar
• 1/4 tsp vanilla
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1 pinch salt
• 2 tbsp water

Cheesecake Filling:

• 32 oz cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1 tsp flour
• 1 tsp vanilla
• 1 cup sour cream
• 1/4 cup peach liqueur or peach juice
• 2 cups sliced canned or firm peaches, well-drained

Whipped Topping:

• 1 pint heavy whipping cream (or a sub if needed)

How To Make Peaches and Cream Cheesecake 

1. Make the cake base: Preheat oven to 375°F. Grease your springform pan.
   Beat the egg on high for 4 minutes. Add sugar. Then mix in vanilla, flour, baking powder, salt, and water.
   Pour into pan, bake 16–18 mins. Cool it all the way.
2. Prep the filling: Drop oven temp to 325°F.
   Mix cream cheese, sugar, eggs, and flour until smooth.
   Add vanilla, sour cream, and peach juice or liqueur. Mix.
   Gently fold in sliced peaches. Pour on top of cooled base.
3. Bake the cheesecake: Bake for 70 minutes.
   Then turn the oven off, crack the door, and let it sit inside for another 40 mins.
   Cool on the counter. Then chill completely in the fridge (overnight is ideal).
4. Add whipped cream: Whip cream into soft peaks. Dollop or spread over cheesecake before serving.

Tips for Success

• Drain peaches well or you’ll get a soggy mess.
• Use full-fat cream cheese and sour cream — the texture depends on it.
• Let it chill at least 6 hours, overnight’s even better.
• Whipped cream = optional but strongly encouraged.

Storage and Reheating

• Fridge: Covered, it’ll keep for about 2 days. Maybe a little longer but softer.
• Freezer: Not ideal with the sponge base, but doable. Wrap slices tightly and thaw overnight in the fridge.
• Reheat: Nah. Cold is the move here. Creamy and refreshing.

Frequently Asked Questions

• Can I use fresh peaches?
  Yep — just make sure they’re firm and not too juicy. Peel them if the texture bugs you.
• What if I don’t have peach liqueur?
  Juice from the canned peaches works just fine. No stress.
• Can I skip the sponge base?
  You can, but it’s part of what makes this version different from a regular cheesecake.
• How long does it need to chill?
  Minimum 6 hours, but overnight gives it the best set and flavor.
• Do I have to use a springform pan?
  Kinda, yeah. Makes your life easier when it’s time to serve.

Common Mistakes and How to Dodge Them

• Not beating the egg long enough for the base: Set a timer. It really changes the texture — light and spongy vs. flat and dense.
• Filling too warm when folding in peaches: Hot mix + soft fruit = weird texture. Let things cool a bit if needed.
• Overbaking: Don’t wait for the whole thing to look “set” — the center should still jiggle. It firms up in the fridge.
• Using too much liquid from canned peaches: Drain them well. Like, press them with paper towels if needed.
• Skipping the chill time: This one’s non-negotiable. The texture only comes together after resting.

Nutrition Facts (Per Serving)

• Calories: 435 kcal
• Total Fat: 33g
• Saturated Fat: 19g
• Cholesterol: 140mg
• Sodium: 160mg
• Potassium: 150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 6g

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