It’s a given that the best cheesecake is a baked cheesecake. But a no bake cheesecake is quick and easy to make.
How so? Well, if you don’t have the time needed for the delicate attention of making a baked cheesecake, than a no bake is the next best thing.
This no bake cheesecake recipe is a combination of heavy cream, sour cream, mascarpone, cream cheese, and goat cheese, making the filling ultra rich and creamy.
And the crust is not your ordinary gram cracker crust. It’s short bread cookies with pecans, finely ground mixed with sugar, butter and cinnamon.
This sweet treat is a refreshing dessert to take to a potluck, family gathering or any occasion for that matter.
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No-Bake Peaches & Cream Cheesecake
FOR THE CRUST
Vegetable oil cooking spray, for pan
1 1/3 cups (6 ounces) shortbread cookies with pecans, finely ground
2 tablespoons butter, unsalted, melted
2 tablespoons sugar
1/8 teaspoon ground cinnamon
FOR THE FILLING
1 cup peaches, chopped
1/3 cup sugar
1/3 cup peach gelatin
1 cup heavy cream
1 cup sour cream, room temperature
4 ounces (1/2 cup) mascarpone cheese, room temperature
4 ounces cream cheese (1/2 cup), room temperature
2 ounces (1/4 cup) soft fresh goat cheese, room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest
Coat a 9-inch springform pan with cooking spray. Line bottom with a round of parchment.
Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt. Press evenly into bottom of pan. Refrigerate while making filling.
Beat sour cream, 1/3 cup sugar, the cheeses, vanilla pextract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes.
Whisk heavy cream and 1/3 cup peach gelatin until medium peaks form. Fold into filling mixture. Next add chopped peach’s and mix in.
Spread mixture evenly over crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
Run a knife around edge of cake. Release sides to remove from pan, and transfer cake to a serving platter.
Plate and serve with a peach sauce, if desired.
Cheesecake can be frozen or refrigerated for up to 2 days.
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