No Bake Peach Cheesecake
Ingredients
Crust
-
1 ¼
cups
graham cracker crumbs
-
½
cup
butter, melted and cooled
-
1
tablespoon
sugar
-
1
teaspoon
cinnamon
Filling
-
¾
cup
peach puree
-
5
teaspoons
gelatin
-
½
cup
cold water
-
14
ounces
cream cheese
-
⅓
cup
sour cream
-
1
teaspoon
vanilla extract
-
1 ½
cups
heavy cream
-
¼
cup
sugar
Peach Jelly
-
2 ¼
teaspoons
gelatin
-
¼
cup
water
-
½
cup
peach puree
-
1 ½
teaspoons
lemon juice
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, sugar, and cinnamon until sandy, then press into a springform pan.
- Bloom gelatin in cold water for 5 minutes, then beat cream cheese, sour cream, sugar, and vanilla until smooth.
- Melt the bloomed gelatin and mix it into the cream cheese mixture along with the peach puree.
- Whip heavy cream to stiff peaks and fold it into the cream cheese mixture, then pour it into the crust and refrigerate for an hour.
- Prepare the peach jelly by blooming gelatin in water, then melting it and combining it with peach puree, lemon juice, and sugar.
- Pour the jelly over the cheesecake and chill for 3-4 hours until set.
Nutrition Facts (estimated)
Servings
12 servings
Calories
314
Total fat
26g
Total carbohydrates
16g
Total protein
6g
Sodium
253mg
Cholesterol
0mg
You might also like