This No-Bake Peach Cheesecake is quick, easy, cool, and creamy. A light cream cheese filling on a graham cracker crust makes the perfect summer dessert.
1 ½cupsgraham cracker crumbsabout 8 graham crackers
½cuppecansground in food processor
¼cuplight brown sugar
½teaspooncinnamon
½cupbutter melted
Cheesecake Filling:
16ozcream cheeseroom temperature
¾cuppowdered sugar
8ozCool Whipthawed
3Tablespoonspeach schnapps
1teaspoonvanilla extract
½cuppeachesdiced
Garnish: Unpeeled peach slices, mint sprigs, whipped cream or Cool Whip
Instructions
Crust:
Crumb graham crackers. Place in medium bowl.
Grind pecans and add to graham crumbs.
Add brown sugar and cinnamon and stir to combine.
Pour in melted butter and mix until well incorporated.
Press the mixture into a 9” springform pan, covering the bottom and slightly up the sides. Use your fingers or the backside of a measuring cup to press the mixture down. The more compact the mixture the better it will hold together.
Freeze the crust for 1 hour or chill in refrigerator for 2 hours.
Cheesecake Filling:
Place softened cream cheese, powdered sugar, peach schnapps and vanilla extract in a large mixing bowl and beat for 2-3 minutes or until light and fluffy.
Fold in Cool Whip.
Add peaches and gently stir to distribute.
Pour into prepared springform pan.
Chill for 6 hours or even better, overnight.
Serve as is or decorate with unpeeled sliced peaches, sprigs of mint, and whipped cream or Cool Whip. Always serve chilled.
Notes
TIPS
This cheesecake can be made with fresh, frozen, or canned peaches. Thaw if frozen. Drain if canned.
Make sure the cream cheese is softened and at room temperature before making the filling.
Refrigerate the cheesecake a minimum of 6 hours before serving. Overnight is best.
Use full-fat cream cheese. Low-fat or non-fat will not give the same creamy texture and flavor.