Description
A refreshing no-bake dessert combining creamy cheesecake with juicy peaches, perfect for warm days and special occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar
- 1 stick unsalted butter, melted
- 1 package unflavored gelatin (4 envelopes, 7 grams each)
- 2/3 cup cold water
- 4 cups peach chunks (canned or fresh)
- 24 oz cream cheese, room temperature
- 8 oz mascarpone cheese, room temperature
- 1 1/2 cups white granulated sugar
- 1/2 cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 3 tablespoons white granulated sugar
Instructions
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a springform pan and refrigerate.
- Sprinkle gelatin over 1 cup of cold water, let it bloom, then microwave for 30 seconds and whisk.
- Blend 2 cups of peach chunks until smooth, set aside.
- Beat cream cheese, mascarpone, and 1 cup of sugar until smooth in a large bowl.
- Whip heavy cream with remaining sugar and vanilla until stiff peaks form. Fold into the cream cheese mixture.
- Combine peach puree with the gelatin mixture and fold into the cheesecake batter. Add remaining peach chunks and mix gently.
- Spread the cheesecake mixture over the prepared crust and refrigerate for 5-6 hours.
- Whip remaining heavy cream with sugar until stiff peaks form and pipe on top of cheesecake.
- Garnish with fresh peach chunks and refrigerate until ready to serve.
Notes
For best results, use room temperature cream cheese and mascarpone. Chill mixing bowl for whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: peach cheesecake, no-bake dessert, summer dessert, easy cheesecake