Description
A creamy no-bake cheesecake with fresh peaches, perfect for warm occasions.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/3 cup pecan halves or candied pecans, finely chopped
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, room temperature
- 14 oz sweetened condensed milk
- 2 tsp pure vanilla extract or vanilla bean paste
- 8 oz frozen whipped topping, thawed
- 1 lb fresh or frozen sliced peaches
- 1/2 cup packed light brown sugar
- 3 tbsp water
- 1/4 tsp pure vanilla extract
- 1 tsp ground cinnamon
- Whipped topping for garnish
- Candied pecans for garnish
Instructions
- Prepare the Crust: In a medium bowl, stir together the graham cracker crumbs, chopped pecans, and cinnamon. Mix in the melted butter until evenly coated. Divide among 8 serving dishes and refrigerate.
- Make the Cheesecake Filling: Beat the cream cheese until smooth, then slowly add the sweetened condensed milk and vanilla extract. Fold in the whipped topping until well combined.
- Assemble the Cheesecake: Spoon the cheesecake filling over the chilled crusts and refrigerate to set.
- Make the Peach Compote: In a saucepan, combine the sliced peaches, brown sugar, water, vanilla extract, and cinnamon. Cook until thickened, then refrigerate to cool.
- Serve: Top each cheesecake with the peach compote and garnish with whipped topping and candied pecans. Store any leftovers in the refrigerator.
Notes
Ensure cream cheese is at room temperature and adjust brown sugar for sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: no-bake cheesecake, peach dessert, summer dessert, creamy cheesecake