By Shicocooks
No-Bake Peach Cheesecake
15 steps
Prep:29minCook:1min
Indulge in the delightful flavours of summer with our luscious "No-Bake Peach Cheesecake." This easy peasy dessert features a buttery biscuit base topped with a velvety cream cheese filling infused with the essence of fresh peaches and a hint of zesty lemon. Best of all, there's no need to turn on the oven! Simply slice and decorate with juicy peach slices and a sprig of mint for an elegant finish. A perfect treat for any occasion, this no-bake cheesecake is a refreshing and delightful way to savour the sweetness of ripe peaches all year round.
Updated at: Thu, 17 Aug 2023 03:43:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories580.3 kcal (29%)
Total Fat44.9 g (64%)
Carbs36.5 g (14%)
Sugars21.9 g (24%)
Protein7.7 g (15%)
Sodium398.4 mg (20%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
* Crush the all-butter biscuits, either by hand or using a food processor until they turn into fine crumbs.
Step 2
* Add the melted butter to the biscuit crumbs and mix until thoroughly combined.
Step 3
* Line the bottom of a cake tin with cling film and cover the sides with a cake collar.
Step 4
* Place the biscuit mixture into the cake tin and press firmly using the back of a spoon or the bottom of a glass. Ensure an even layer covers the base. Place the cake base in the fridge for 10-15 minutes to set.
Step 5
* In a microwave-safe glass, soak the gelatine in ice-cold water and set it aside until the gelatine becomes spongy.
Step 6
* In a bowl, combine the icing sugar, double cream, cream cheese, and vanilla powder. Use a hand mixer to whisk the ingredients together until a firm cream forms. This should take a few minutes.
Step 7
* Add the lemon zest to the cream cheese mixture.
Step 8
* Microwave the gelatine in 10-second pulses until it fully dissolves and becomes a liquid.
Step 9
* Pour the liquid gelatine into the cream cheese mixture and whisk until well combined. Be cautious not to over-whisk, as the mixture will thicken rapidly.
Step 10
* Cut two peaches into small cubes and gently fold them into the cream cheese mixture using a spatula until evenly distributed.
Step 11
* Thinly slice half of a peach. Take the cake base out of the fridge and place the peach slices around the edges of the tin, pressing them firmly against the cake collar.
Step 12
* Pour the cream cheese mixture onto the cake base and use a spoon to smooth the top.
Step 13
* Cover the cake with cling film and refrigerate to firm for a minimum of 4 hours (ideally, overnight) to set properly.
Step 14
* Slice the remaining peaches and use them to decorate the top of the cheesecake along with fresh mint leaves. Remove the cake from the tin and take off the cake collar.
Step 15
* Your delightful "No-Bake Peach Cheesecake" is now ready to be enjoyed!
