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Indulge your taste buds with this heavenly 7-Ingredient No-Bake Peach Cheesecake, a dessert that’s as delightful to make as it is to eat! Imagine the sweet, luscious peaches melding seamlessly with the creamy, tangy layers of cheesecake, all resting atop a buttery, crumbly biscuit base. This cheesecake is not just a treat; it’s a blissful escape into a world of flavor.
The best part? No oven needed! Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is foolproof and sure to impress. So, gather these simple ingredients and get ready to whip up a dessert that will have everyone asking for seconds!
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Recipe
PRE TIME: 30 min
COOKING TIME: 0
TOTAL TIME: 30 min
4 SERVING
Ingredients:
- 1 Can Peaches in syrup
- 6.3 oz. Biscuits
- 2.4 oz. Butter
- 7 oz. Cream cheese
- 1 oz. Gelatin
- 17.6 oz. Peach yogurt
- 0.35 cup Cream
Directions:
1
Prepare the Crust: Begin by finely crushing the biscuits until you achieve a fine powder. A food processor works best, but you can also place the biscuits in a ziplock bag and crush them with a rolling pin.
2
Melt the butter and mix it thoroughly with the crushed biscuits.
3
Press this mixture into the bottom of a cake mold, using a glass to firmly and evenly compact the crust. Set aside.
4
Prepare the Filling:In a small bowl, prepare the gelatin as per package instructions (usually mixed with cold water). Set aside two portions of the gelatin.
5
In a separate bowl, use a hand mixer to blend the cream cheese with the whipping cream until smooth and creamy.
6
Add the peach yogurt to the cream cheese mixture and blend again until well combined.
7
Gently heat one portion of the prepared gelatin until it melts, then blend it into the cream cheese mixture.
8
Assemble the Cheesecake:Pour the cream cheese mixture over the biscuit crust. Spread it evenly, then allow it to chill in the refrigerator for a few minutes.
9
Meanwhile, drain the syrup from the canned peaches.
10
Slice the peach halves into thin pieces.
11
Arrange the peach slices on top of the cream cheese layer.
12
Final Touch: Heat the reserved peach syrup to 176°F (80°C). Dissolve the remaining portion of gelatin in the hot syrup and then let it cool to about 104°F (40°C).
13
Once cooled, pour this syrup mixture gently over the top of the cheesecake. Refrigerate the cheesecake for at least 1 hour to set properly.
14
Once the cheesecake is set, it's ready to be served. Slice and enjoy the lush, creamy delight of your No-Bake Peach Cheesecake!
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