No Bake Peach Cheesecake Recipes

NO BAKE PEACH CHEESECAKE

Steps:

• In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
• Add melted butter and mix everything until your have a coarse mixture.
• Dump this cookie mixture into a 6 inch springform pan.
• Press it down tightly, using the flat base of a drinking glass or measuring cup.
• Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.
• 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.
• Stir in the small peach pieces.
• Spoon this mixture on top of the graham cracker crust.
• Refrigerate this cake overnight or at least 6 hours (or until the cheesecake layer sets).
• Place a small saucepan on medium heat and add jam and water.
• Stir continuously until the jam melts into a smooth and thick syrup.
• Allow this syrup to cool down.
• While that's cooling, remove your cheesecake from the springform pan.
• Arrange peach slices on top of the cake.
• Pour the peach syrup on top of the cake and enjoy!

PHILADELPHIA NO-BAKE PEACH CHEESECAKE

Steps:

• Combine graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP and peaches. Pour over crust.
• Refrigerate 4 hours or until firm.

NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS

Steps:

• For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
• For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
• To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
• Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
• For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
• Before serving, top each cheesecake cup with peach salsa and garnish with mint.

NO BAKE PEACH CHEESECAKE

Steps:

• Crust:.
• Combine crumbs and margarine pressing all but 1/3 cup in bottom of 9x13-inch pan.
• 2nd layer:.
• Mix cream cheese and sugar together and fold in Cool Whip.
• Spread over crust and chill.
• 3rd layer:.
• Put water, cornstarch, and sugar in sauce pan boil until thick.
• Add Jello; chill. Cut up peeled peaches, add to Jello mixture. Pour over cream cheese mixture and sprinkle remaining crumbs over top.
• Refrigerate until served.

NO-BAKE PEACH CHEESECAKE

Steps:

• Combine margarine, crumbs and sugar. Reserving 2 tablespoons crumbs for garnish, press remainder firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
• In small saucepan, sprinkle gelatine over 1/2 cup reserved syrup; let stand 1 minute. Over low heat, stir until gelatine dissolves. Slice 2 peach halves for garnish; reserve. In blender container, blend remaining peach until smooth; combine with gelatine mixture. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in Rea Lemon and peach mixture. Fold in whipped topping; pour into prepared pan.
• Chill 3 hours or until set. Garnish with reserved peach slices. Refrigerate leftovers.