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!

PHILADELPHIA NO-BAKE PEACH CHEESECAKE

Steps:

• Combine graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP and peaches. Pour over crust.
• Refrigerate 4 hours or until firm.

NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS

Steps:

• For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
• For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
• To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
• Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
• For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
• Before serving, top each cheesecake cup with peach salsa and garnish with mint.