No Bake Peach Cheesecake

Name: No Bake Peach Cheesecake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving
Ingredients: 1 cup Graham cracker crumbs; ⅓ cup pecan halves or candied pecans; ½ teaspoon ground cinnamon; 4 tablespoons unsalted butter; 16 ounces cream cheese; 14 ounces sweetened condensed milk; 2 teaspoons pure vanilla extract or vanilla bean paste; 8 ounces frozen whipped topping; 1 pound fresh or frozen sliced peaches; ½ cup packed light brown sugar; 3 tablespoons water; ¼ teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; whipped topping; candied pecans

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4.3

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8
Course
Cake

No Bake Peach Cheesecake

Iris Warren

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No-Bake Peach Cheesecakes capture everything there is to love about summer. Sweet peaches, crunchy pecans, and no need to bake a thing!

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Ingredients

Servings

For the Crust:

1 cup Graham cracker crumbs
⅓ cup pecan halves or candied pecans finely chopped
½ teaspoon ground cinnamon
4 tablespoons unsalted butter melted

For the Cheesecake Filling:

16 ounces cream cheese room temperature
14 ounces sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
8 ounces frozen whipped topping thawed

For the Peach Compote:

1 pound fresh or frozen sliced peaches
½ cup packed light brown sugar
3 tablespoons water
¼ teaspoon pure vanilla extract
1 teaspoon ground cinnamon

For the Garnish:

whipped topping
candied pecans

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Instructions

In a medium bowl, stir together the crust ingredients. Evenly distribute the crust crumbs between 8 individual serving dishes. Press the crumbs into the bottom of the dishes and place the dishes into the refrigerator.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes.
Turn the mixer down to low and slowly drizzle in the sweetened condensed milk. Stir in the vanilla. Scrape the sides of the bowl and mix for an additional 1-2 minutes.
Use a rubber spatula to fold in the whipped topping.
Spoon or pipe the cheesecake filling into the prepared serving dishes and refrigerate.
In a medium saucepan over low-medium heat, stir together the peaches, brown sugar, water, vanilla and cinnamon. Cook over low heat until the liquid has reduced and thickened, stirring every few minutes. It will take about 15-20 minutes for your compote to thicken. Allow compote to cool completely. Transfer the compote to a lidded container and refrigerate until you're ready to serve.
When you're ready to serve, top each cheesecake with compote, whipped topping, and candied pecans. Refrigerate leftover cheesecake for up to 3 days.