Peach cheesecake

Peach cheesecake
Print Recipe
This easy no bake peach cheesecake recipe is so rich and creamy. Made with simple ingredients. Perfect peaches and cream dessert!
Servings Prep Time
10 people 20 minutes
Passive Time
12 hours
Servings Prep Time
10 people 20 minutes
Passive Time
12 hours
Peach cheesecake
Print Recipe
This easy no bake peach cheesecake recipe is so rich and creamy. Made with simple ingredients. Perfect peaches and cream dessert!
Servings Prep Time
10 people 20 minutes
Passive Time
12 hours
Servings Prep Time
10 people 20 minutes
Passive Time
12 hours
Ingredients
BOTTOM CRUST
  • 1.5 cups graham crackers / digestive biscuits crushed
  • 1/4 cup brown sugar
  • 7 tbsp melted butter
CHEESECAKE
  • 8 ounces cream cheese
  • 3 cups whipping cream (eg. cool whip)
  • 1 cup powdered sugar
  • 1/3 cup white chocolate (melted)
  • 1/3 cup diced peaches
TOPPING
  • 29 ounces canned peaches (save the liquid from the can, about 1/2 cup)
  • 1/2 cup water (optional)
  • 4 sheets gelatin (optional)
Servings: people
Instructions
  1. THE BOTTOM/CRUST: In a mixing bowl, add the graham cracker/ digestive crumbs and brown sugar and mix everything roughly with a fork. Add melted butter and mix everything until your have a coarse mixture. Dump the cookie mixture into a 6 or 8 inch spring form pan. Press it down tightly, using the flat base of a drinking glass. Chill the crust in the fridge for 1 hour or until it becomes hard.
  2. PEACH CHEESECAKE: In a mixing bowl, add cream cheese and whipped cream and mix until thoroughly combined. Add powdered sugar and mix again. Add melted white chocolate and mix until you have a smooth and creamy mixture. Gently stir in the 1/3 cup of small peach pieces. Spoon this mixture on top of the graham cracker crust. Refrigerate this cake overnight or at least 12 hours (until the cheesecake layer sets).
  3. PEACH TOPPING: *After the cake has been in the fridge for about 12 hours* Slice the 29 ounces of peaches thinly (about 5 mm) and spread them in a pattern on top of the cheesecake.
  4. This is optional, if you do not want to put gelatin on top leave this last step out! Soak the gelatin sheets for 5 minutes in cold water, then take them out, squeeze ut the water from them. Put water, peach liquid from can and gelatin in a saucepan and heat up gently until the gelatin has dissolved. Let it cool a little bit and keep stirring, then pour it over the sliced peaches so they are covered. Then put in the fridge for about 30-60 minutes until it has set. It is then ready to be served!

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