No Bake Peach Cheesecake Mousse Recipes

NO BAKE PEACH CHEESECAKE

Steps:

• In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
• Add melted butter and mix everything until your have a coarse mixture.
• Dump this cookie mixture into a 6 inch springform pan.
• Press it down tightly, using the flat base of a drinking glass or measuring cup.
• Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.
• In a mixing bowl, add cream cheese and whipped cream and mix until thoroughly combined.
• Add powdered sugar and mix again.
• Add melted white chocolate and mix until you have a smooth and creamy mixture.
• Stir in the small peach pieces.
• Spoon this mixture on top of the graham cracker crust.
• Refrigerate this cake overnight or at least 6 hours (or until the cheesecake layer sets).
• Place a small saucepan on medium heat and add jam and water.
• Stir continuously until the jam melts into a smooth and thick syrup.
• Allow this syrup to cool down.
• While that's cooling, remove your cheesecake from the springform pan.
• Arrange peach slices on top of the cake.
• Pour the peach syrup on top of the cake and enjoy!

NO-BAKE PEACH CHEESECAKE MOUSSE

Steps:

• Mix the crushed graham crackers, melted butter and both sugars until combined. This will be used as the base.
• Remove ½ cup of this mix and mix with chopped pecans. This will be used as a topping; set aside for later.
• Press the graham cracker base into the serving cups or glasses. Depending on the size, you may yield eight or ten. Refrigerate these while you work on the filling.
• In the bowl of a stand mixer with a paddle attachment, beat cream cheese until light and creamy.
• Cut four peaches in half and remove stone and stem. Save last peach for garnish.
• Place the peaches in a food processor and pulse until pureed but still have small peach pieces.
• Add the pureed peaches to the whipped cream cheese along with the optional peach schnapps, vanilla extract, cinnamon, cloves, ginger, nutmeg, mace and pudding mix. Mix to combine.
• Scrape bowl then add condensed milk and mix again. Mix again and the fold in whipped topping.
• Cover bowl and refrigerate for about an hour to firm up the filling.
• While the filling is setting up, prepare a large pastry bag with a large star tip and set aside.
• Cut the last peach into wedges.
• Either in a small pan or in the microwave, melt butter and stir in brown sugar. Add pecans halves and peach wedges and toss to coat.
• Once the filling is set, spoon into the star tipped pastry bag.
• Remove glasses or dishes from the refrigerator and divide the peach preserves between each one, topping the crust.
• Next pipe the filling into each serving dish dividing the filling equally.
• Finally top each one with the chopped nut and graham mixture then place a peach wedge and three pecan halves on top of each serving.
• Serve immediately.

NO-BAKE PEACH CHEESECAKE

Steps:

• Combine margarine, crumbs and sugar. Reserving 2 tablespoons crumbs for garnish, press remainder firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
• In small saucepan, sprinkle gelatine over 1/2 cup reserved syrup; let stand 1 minute. Over low heat, stir until gelatine dissolves. Slice 2 peach halves for garnish; reserve. In blender container, blend remaining peach until smooth; combine with gelatine mixture. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in Rea Lemon and peach mixture. Fold in whipped topping; pour into prepared pan.
• Chill 3 hours or until set. Garnish with reserved peach slices. Refrigerate leftovers.