Introduction
Refreshingly Sweet and Creamy
If you’re craving a delicious and refreshing dessert without turning on the oven, this No-Bake Peach Cheesecake is perfect! With sweet peaches, a crunchy pecan crust, and a creamy cheesecake filling, it’s a summertime treat that comes together quickly and easily.
Detailed Ingredients with Measures
Crust
1 cup graham cracker crumbs
1 cup pecan halves or candied pecans, finely chopped
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
Cheesecake Filling
16 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
8 ounces frozen whipped topping, thawed
Peach Compote
1 pound fresh or frozen sliced peaches
1 cup packed light brown sugar
3 tablespoons water
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Garnish
Whipped topping
Candied pecans
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes (plus chilling)
Yield: 8 individual servings
Instructions
1 Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Stir until the mixture resembles wet sand. Evenly distribute the mixture among 8 individual serving dishes. Press the crumbs into the bottom of each dish and refrigerate to set.
2 Make the Cheesecake Filling:
In the bowl of a stand mixer or using a large bowl with an electric mixer, beat the cream cheese until smooth and creamy, about 3 minutes. Gradually add the sweetened condensed milk while mixing on low speed. Stir in vanilla extract. Scrape down the sides of the bowl and mix for another 1-2 minutes. Gently fold in the thawed whipped topping.
3 Assemble the Cheesecakes:
Spoon or pipe the cheesecake filling over the chilled crusts in the serving dishes. Return to the refrigerator and let chill while preparing the peach compote.
4 Prepare the Peach Compote:
In a medium saucepan over low-medium heat, combine sliced peaches, brown sugar, water, vanilla extract, and ground cinnamon. Cook, stirring occasionally, until the mixture thickens and the liquid reduces, about 15-20 minutes. Allow the compote to cool completely, then transfer to a lidded container and refrigerate.
5 Serve the Cheesecakes:
Before serving, top each cheesecake with a spoonful of peach compote, a dollop of whipped topping, and candied pecans. Serve chilled and enjoy!
6 Storage:
Refrigerate any leftover cheesecake for up to 3 days.
Enjoy your refreshing and creamy No-Bake Peach Cheesecake!
Tags: #NoBakeCheesecake #PeachDessert #SummerTreats #EasyRecipes #NoBakeDesserts #SweetPeachCompote #DessertRecipes #CreamyCheesecake
Detailed Directions and Instructions
Prepare the Crust
In a medium bowl, combine 1 cup of graham cracker crumbs, chopped pecans (¼ cup), ground cinnamon (1 teaspoon), and melted unsalted butter (4 tablespoons). Stir until the mixture resembles wet sand. Evenly distribute the mixture among 8 individual serving dishes. Press the crumbs into the bottom of each dish and refrigerate to set.
Make the Cheesecake Filling
In the bowl of a stand mixer or using a large bowl with an electric mixer, beat 16 ounces of cream cheese until smooth and creamy, about 3 minutes. Gradually add 14 ounces of sweetened condensed milk while mixing on low speed. Stir in 2 teaspoons of pure vanilla extract. Scrape down the sides of the bowl and mix for another 1-2 minutes. Gently fold in 8 ounces of thawed whipped topping.
Assemble the Cheesecakes
Spoon or pipe the cheesecake filling over the chilled crusts in the serving dishes. Return to the refrigerator and let chill while preparing the peach compote.
Prepare the Peach Compote
In a medium saucepan over low-medium heat, combine 1 pound of sliced peaches, ½ cup of packed light brown sugar, 3 tablespoons of water, 1 teaspoon of pure vanilla extract, and 1 teaspoon of ground cinnamon. Cook, stirring occasionally, until the mixture thickens and the liquid reduces, about 15-20 minutes. Allow the compote to cool completely, then transfer to a lidded container and refrigerate.
Serve the Cheesecakes
Before serving, top each cheesecake with a spoonful of peach compote, a dollop of whipped topping, and candied pecans. Serve chilled and enjoy!
Storage
Refrigerate any leftover cheesecake for up to 3 days.
