No-Bake Peach Cheesecake | Fruit Cakes EP 4 | The PERFECT Summer Dessert! ☀️😎

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with lower fat content

Add cookies to a zip lock bag and crush them using a rolling pin until fine, or use a food processor or blender.

Transfer the crushed cookies to a small bowl and mix in melted butter until the mixture resembles wet sand. If too dry, add 1 to 2 teaspoons more butter.

Press the cookie mixture into the bottom of a 6-inch cake ring lined with parchment paper, using a spatula or the bottom of a glass to compact it.

Place the crust in the fridge while preparing the cheesecake filling.

In a small bowl, combine cold water and sprinkle gelatin, setting it aside to bloom.

In a large bowl, mix softened cream cheese until smooth. Ensure the cream cheese is at room temperature for easier mixing.

Add peach puree to the cream cheese and mix until fully incorporated.

In a separate medium bowl, combine cold heavy whipping cream and powdered sugar, then beat with an electric mixer on medium-high speed until soft peaks form (about 4 to 5 minutes).

Fold the whipped cream into the cheesecake mixture until fully combined.

Microwave the bloomed gelatin for 15 to 20 seconds to melt, then let it cool for 2 minutes.

Add about 2 tablespoons of the cheesecake mixture to the melted gelatin and whisk to eliminate lumps, then pour this back into the cheesecake mixture and fold until combined.

Add the cheesecake filling onto the prepared crust and smooth it out. Optionally, add chunks of peaches into the filling for texture.

Chill the cheesecake for 1 hour.

Prepare the peach jelly by combining cold water and gelatin in a bowl and letting it sit for 5 minutes.

Microwave the gelatin mixture for 15 to 20 seconds to melt, then let it cool for 1 to 2 minutes.

In a separate bowl, combine peach puree, lemon juice, powdered sugar, and the cooled gelatin mixture, mixing until smooth with no lumps.

Optionally, add 1 to 2 drops of orange food coloring to the jelly mixture.

Carefully pour the peach jelly mixture over the chilled cheesecake, using a spatula to smooth it out and remove air bubbles.

Chill the cheesecake for at least 5 more hours or overnight.

Remove the cake ring from the cheesecake and decorate as desired, such as with whipped cream or fresh peaches.

Slice and serve, wiping the knife after each cut for clean slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens