Description
A smooth and fruity dessert that’s creamy and refreshing, perfect for hot summer days and gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/3 cup pecan halves or candied pecans, finely chopped
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 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
- 1 pound fresh or frozen sliced peaches
- 1/2 cup packed light brown sugar
- 3 tablespoons water
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Whipped topping for garnish
- Candied pecans for garnish
Instructions
- Prepare the crust by combining graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Press into 8 individual serving dishes and refrigerate.
- Make the cheesecake filling by beating cream cheese until smooth, gradually adding sweetened condensed milk, and stirring in vanilla extract before folding in thawed whipped topping.
- Spoon the cheesecake filling over the chilled crusts and refrigerate.
- Prepare the peach compote by cooking sliced peaches, brown sugar, water, vanilla extract, and ground cinnamon in a saucepan over low-medium heat until thickened.
- Top the cheesecakes with the peach compote, add whipped topping, and sprinkle with candied pecans. Serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure cream cheese is at room temperature for a smooth filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: no-bake, cheesecake, dessert, peaches