No-Bake Peaches & Cream Cheesecake

No-Bake Peaches & Cream Cheesecake

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.

No-Bake Peaches & Cream Cheesecake

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

No-Bake Peaches & Cream Cheesecake

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



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.

No-Bake Peaches & Cream Cheesecake

Plate and serve with a peach sauce, if desired.

Cheesecake can be frozen or refrigerated for up to 2 days.

Try these baked cheesecake recipes your sure to love.

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Raspberry Tiramisu

Raspberry Tiramisu

Probably the most famous of all Italian desserts, is the Tiramisu.

Tiramisu in the Italian language, means “pick me up” or “cheer me up.”

It is a coffee-flavoured Italian dessert. It is made of ladyfingers (sponge cake) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and flavored with cocoa.

Most accounts of the desserts origin date its invention to the 1960s in the region of Veneto, Italy, at restaurant named “Le Beccherie” in Treviso.

Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of “Le Beccherie.”

Some debate remains, however. As others say the dessert may have been made as far back as the Renaissance area.

Italian cookbooks did not include recipes for Tiramisu until the 1980s, when it literally became one of the most popular desserts in Europe and the United States.

Since then, others have gotten away from the traditional cake by making a Chocolate-Raspberry Tiramisu, and a Mango Tiramisu with Raspberry Sauce.

Raspberry Tiramisu

2 lemons

Raspberry Tiramisu - in cake dish1/3 cup granulated sugar

3 tbsp. granulated sugar

3 sprigs fresh mint

3/4 cup filtered water

8 oz. mascarpone

8 oz. whole-milk ricotta

1 1/2 cup heavy cream

4 cups raspberries, fresh or frozen (thawed)

2 packages lady fingers (each package contains 20 cookies)

lemon peel mint sugur waterWith a vegetable peeler, remove rind of one lemon in strips and place into a medium sauce pan. With the other peeled lemonlemon finely grate the zest and place aside.

Next add 1/4 cup of lemon juice, sugar, mint, and water into the sauce pan with the lemon rind. Bring pan to a boil, lower heat, simmer for 1 minute.

Set pan aside to let cool completely, then discard the lemon zest and mint. You should have 1 cup (8 ounces) of prepared lemon syrup.

mixing dairy products, zest and sugar - folding in raspberries for Raspberry TiramisuAdd mascarpone, ricotta, reserved zest and remaining 3 tablespoons sugar to a large bowl, and mix together with an electric beater on medium speed until smooth.

Reduce the mixer speed to low and gradually add the heavy cream, mixing to incorporate. Increase the mixer speed to high and beat until stiff peaks form.

Fold in the raspberries with a large mixing spoon or spatula, gently mashing them against the sides of the bowl.

building the Raspberry TiramisuUsing a baking dish that will allow for a two layer cake, line a 9 X 9-inch baking dish with lady fingers, as shown in illustration.

Drizzle half the lemon syrup over the lady fingers, then top with half the cream mixture (about 4 cups).

Repeat with the remaining fingers, syrup and raspberry cream. Refrigerate for 1 hour or up to 24 hours.

After one hour of refrigeration, cover the dish so cream doesn’t give you a dried out look.

Raspberry Tiramisu -LgPlate and serve. If you wish top each plated serving with mint and fresh raspberries.

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