NO BAKE PEACH CHEESECAKE
This easy no bake peach cheesecake recipe is so rich and creamy. Made with simple ingredients already in your pantry. Perfect peaches and cream dessert!
Provided by CakeWhiz
Categories Dessert
Time 6h10m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 425 kcal, Carbohydrate 59 g, Protein 4 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 240 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving
PHILADELPHIA NO-BAKE PEACH CHEESECAKE
Prep our PHILADELPHIA No-Bake Peach Cheesecake recipe in 15 minutes. This peach cheesecake is a creamy fruit dessert that tastes as good as it looks.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 6 g
MINI GEORGIA PEACH CHEESECAKES
Steps:
- Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
- To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
- To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
- Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.
PHILADELPHIA-OREO NO-BAKE CHEESECAKE
On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 16
Number Of Ingredients 6
Steps:
- Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
- Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g
MINI CHEESECAKES FROM PHILADELPHIA®
Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g
PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE
Make and share this Philadelphia No-Bake Peaches 'n' Cream Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
- Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
- Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
- SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.
Nutrition Facts : Calories 334.4, Fat 20.5, SaturatedFat 10.9, Cholesterol 43.4, Sodium 374.6, Carbohydrate 31.6, Fiber 0.5, Sugar 24.7, Protein 7.4
PHILADELPHIA NO-BAKE CHEESECAKE
Try this PHILADELPHIA No-Bake Cheesecake with sweet graham cracker crust, creamy filling and fresh fruit on top. Whip up this no-bake cheesecake today!
Provided by My Food and Family
Categories Cheese
Time 3h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Combine graham crumbs, 2 Tbsp. granulated sweetener and margarine; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
- Mix Neufchatel and remaining granulated sweetener in medium bowl until blended. Gently stir in COOL WHIP; spoon into crust. Refrigerate 3 hours.
- Top with fruit before serving.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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