Every year, as soon as there are fresh peaches at the farmer’s market, I cannot resist buying a few, even though I know they are not yet at their peak – not sweet enough and just still not perfect. I usually manage to stop myself, give them two or three weeks, and tell myself that it’s better to wait a little longer for them to be a little more worth their price.
Now that the price has finally gone down and the peaches are pretty tasty too (last week I tasted it for the first time this year), this is a great opportunity to make some desserts with peaches, and of course also enjoy them freshly cut as a healthy snack.
This next no bake cheesecake is perfect for the upcoming summer – it is easy to make, does not require baking at all, and the combination of cream cheese and peaches is simply excellent. No gelatin, no eggs, no baking – all in one easy no bake cheesecake.
Photo: Natalie Levi
No Bake Cheesecake with Peaches
For the crust:
- 150 grams graham cracker or plain vanilla biscuits
- 75 grams melted butter
For the cheesecake filling:
- 450 grams (2 packs) cream cheese (like Philadelphia)
- 400 ml. (2 cups) sour cream
- 150 grams (1 cup + 3 tbsp.) sugar powder
- 80 grams (8 tbsp.) instant vanilla pudding powder
- 1 tsp. vanilla extract
- 500 ml. (2 cups) cold whipping cream
For the peaches topping:
- 100 grams (1/2 cup) sugar
- 240 ml. (1 cup) water
- 1 tsp. vanilla extract
- 5-6 fresh peaches
Crust:
- In a food processor with a steel blade, grind the biscuits into a thin powder.
- Add butter and mix until you get a moist crumbly mixture.
- Transfer the crumbs to the pan and press it tightly in an even layer.
- Freeze for 10 minutes.
Cream cheese filling:
- In a bowl whisk cream cheese, sour cream, powdered sugar, instant pudding and vanilla until uniform.
- In a mixer bowl, whip cream into a firm whipped cream.
- Add about a 1/3 of the whipped cream into the cheese mixture and mix until incorporated.
- Add the remaining whipped cream and fold gently until smooth.
- Pour the cheese mixture over the crust and straighten the top with a palate.
- Freeze the cake for at least 5-6 hours.
Peach topping:
- In a medium pot put sugar, water and vanilla, and boil until thin syrup forms.
- Add in the peaches and cook for 10-15 minutes until they begin to soften, but still solid. Cool completely and strain.
- Peel the thin peel of the peaches.
- Cut the peaches into thin slices and arrange in the form of a fan on the top of the cake.
- Keep the cake in a closed container for 3-4 days in the refrigerator.
- You can use canned peaches (without syrup) and skip cooking the peaches.
- Keep the cake in a closed container for up to 4 days in the refrigerator.
- Instead of peaches, you can use nectarines or any other summer fruit you like.