7-Ingredient No-Bake Peach Cheesecake

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Indulge your taste buds with this heavenly 7-Ingredient No-Bake Peach Cheesecake, a dessert that’s as delightful to make as it is to eat! Imagine the sweet, luscious peaches melding seamlessly with the creamy, tangy layers of cheesecake, all resting atop a buttery, crumbly biscuit base. This cheesecake is not just a treat; it’s a blissful escape into a world of flavor.

The best part? No oven needed! Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is foolproof and sure to impress. So, gather these simple ingredients and get ready to whip up a dessert that will have everyone asking for seconds!

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Recipe

PRE TIME: 30 min

COOKING TIME: 0

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1 Can Peaches in syrup
6.3 oz. Biscuits
2.4 oz. Butter
7 oz. Cream cheese
1 oz. Gelatin
17.6 oz. Peach yogurt
0.35 cup Cream

Directions:

Prepare the Crust: Begin by finely crushing the biscuits until you achieve a fine powder. A food processor works best, but you can also place the biscuits in a ziplock bag and crush them with a rolling pin.

Melt the butter and mix it thoroughly with the crushed biscuits.

Press this mixture into the bottom of a cake mold, using a glass to firmly and evenly compact the crust. Set aside.

Prepare the Filling: In a small bowl, prepare the gelatin as per package instructions (usually mixed with cold water). Set aside two portions of the gelatin.

In a separate bowl, use a hand mixer to blend the cream cheese with the whipping cream until smooth and creamy.

Add the peach yogurt to the cream cheese mixture and blend again until well combined.

Gently heat one portion of the prepared gelatin until it melts, then blend it into the cream cheese mixture.

Assemble the Cheesecake: Pour the cream cheese mixture over the biscuit crust. Spread it evenly, then allow it to chill in the refrigerator for a few minutes.

Meanwhile, drain the syrup from the canned peaches.

Slice the peach halves into thin pieces.

Arrange the peach slices on top of the cream cheese layer.

Final Touch: Heat the reserved peach syrup to 176°F (80°C). Dissolve the remaining portion of gelatin in the hot syrup and then let it cool to about 104°F (40°C).