No Bake Peach Cheesecake
A silky smooth no bake cheesecake filling that is not overly sweet inside a buttery nut crust and topped with fresh peaches! This cheesecake is super easy to make and a great recipe to keep close around.
Ingredients
Nut Crust
- ¾ cup White wheat flour
- 3 Tablespoons Granulated Sugar
- ⅓ cup Finely chopped walnuts or pecans
- ⅛ teaspoon Salt
- 6 Tablespoons Melted butter salted
No bake cheesecake filling
- 8 ounce Cream cheese cold
- ⅓ cup Granulated sugar *see notes
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- 1 cup Heavy whipping cream
Topping
- 2 medium Peaches ripe but firm
Instructions
For the nut crust
- Preheat oven to 350° In a small bowl combine all the ingredients except the butter. Add the butter and stir until moistened. Note, if the mixture doesn't hold its shape very well add an extra Tablespoon flour
- Press into a 9 inch pie pan or the bottom of a spring form pan.
- Bake for 7-9 minutes or until set. Cool completely.
For the no bake cheesecake filling
- In a large mixing bowl with an electric beater beat together the cream cheese and sugar until smooth (it will still be grainy from the sugar). Scrape down the bowl with a rubber spatula and beat another 30 seconds. Beat in the extracts.
- Add about ¼ cup of the whipping cream and beat until smooth, scrape the bottom and sides of the bowl and beat again until smooth. Repeat with another ¼ cup. Add the rest of the cream and beat until thick and smooth. Take your rubber spatula and turn the mixture over so the bottom is on the top and beat another 30 seconds.
- Spread the filling into the cooled crust and smooth the top. Cover and refrigerate for several hours or overnight
Notes
We like our desserts on the less sweet side. If you like yours on the sweeter side do 1/2 cup sugar.
If you want a thick crust like the photo then double the recipe and cook in a 9" spring form pan. You will need to bake for around 15-20 minutes. If you double the crust you'll also want to double the filling.