No-Bake Peach Cheesecake
Description
This no-bake peach cheesecake is easy to make, rich and delicious, but it should be made a day in advance because of the chilling time needed. It is the perfect dessert to serve to guests.
Ingredients
Graham cracker crust:
1½ c. graham cracker crumbs
2 T. finely shredded coconut
¼ c. brown sugar
7 T. melted butter
Cheesecake:
8 oz. package cream cheese
3 c. whipped cream
1 c. powdered sugar
⅓ c. melted white chocolate
⅓ c. small peach slices
Topping:
1 can sliced peaches
1½ c. peach jam
¼ c. water
Directions
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Graham cracker crust:
In a mixing bowl, add graham cracker crumbs, coconut, and brown sugar; mix roughly with a fork. Add melted butter; mix until it is a coarse mixture. Dump into a 6 or 8 inch springform pan, pressing it down tightly, using the flat bottom of a drinking glass or measuring cup. Chill crust in the refrigerator for 1 hour or until it becomes hard.
Peach cheesecake:
In a mixing bowl, add cream cheese and whipped cream; use mixer to thoroughly combine. Add powdered sugar; mix. Add melted white chocolate; mix until smooth and creamy. Stir in peach slices.
Spoon peach mixture on top of the graham cracker crust. Refrigerate overnight or at least 12 hours, until the cheesecake layer sets.
Topping:
Place a small saucepan on medium heat; add peach jam and water; stir continuously until jam melts into a smooth and thick syrup. Allow syrup to cool down.
While syrup is cooling, remove cheesecake from the springform pan and place on a cake plate. Arrange peach slices on top of the cake. Pour the peach syrup on top of the cake.
Serves 8.