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!
I am back with another easy NO BAKE peach cheesecake recipe, which means I am clearly on a cheesecake kick. This one is perfect for Summer and peach season.
INGREDIENTS
FOR THE SUGAR SYRUP
- 1/2 cup water boiled dissolved
- 1/2 cup sugar
FOR THE CRUST
- 80 g unsalted butter melted
- 250 g butternut snap biscuits
FOR THE CHEESECAKE
- 2 peaches sliced (to decorate, extra)
- 1 dollop whipped cream (to serve)
- 1 sprinkle white chocolate curls (to serve)
- 4 yellow peaches cored cored peeled
- 250 ml thickened cream whipped
- 1 tsp vanilla bean paste
- 1/2 cup sugar
- 500 g cream cheese
- 3 tsp gelatin powder
INSTRUCTIONS
FOR THE CRUST
- Grease and line a 20cm spring form cake tin.
- In a food processor, place biscuits and pulse until fine crumbs.
- Add butter and pulse again to combine.
- Tip into prepared tin and press firmly into the base. Chill in the fridge until needed.
FOR THE CHEESECAKE
STEP 1:
- Place a small heat proof jug in a small saucepan of lightly simmering water.
STEP 2:
- Add 2 tablespoons of water, then sprinkle the gelatin into the jug.
- Stir to dissolve set aside to cool 5 mins.
STEP 3:
- Meanwhile, place cream cheese, vanilla and sugar into a stand mixer.
- Beat until smooth.
- Add the cooled gelatin mix and beat to combine.
STEP 4:
- Gently fold in whipped cream.
ASSEMBLE THE CHEESECAKE
- Pour into prepared pan on top of the biscuit base.
- Cover and refrigerate until set Minimum 4 hours to overnight.
- In a medium bowl, puree or mash 2 peaches, add sugar syrup then set aside to infuse.
- Place in a sieve over a bowl to strain, set drained syrup aside.
- Remove cheesecake from the fridge, use the peaches to decorate, drizzle with the syrup.
