No Bake Peach Cheesecake Food

NO-BAKE PEACH CHEESECAKE

Steps:

• Combine margarine, crumbs and sugar. Reserving 2 tablespoons crumbs for garnish, press remainder firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
• In small saucepan, sprinkle gelatine over 1/2 cup reserved syrup; let stand 1 minute. Over low heat, stir until gelatine dissolves. Slice 2 peach halves for garnish; reserve. In blender container, blend remaining peach until smooth; combine with gelatine mixture. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in Rea Lemon and peach mixture. Fold in whipped topping; pour into prepared pan.
• Chill 3 hours or until set. Garnish with reserved peach slices. Refrigerate leftovers.

NO BAKE PEACH CHEESECAKE

Steps:

• Crust:.
• Combine crumbs and margarine pressing all but 1/3 cup in bottom of 9x13-inch pan.
• 2nd layer:.
• Mix cream cheese and sugar together and fold in Cool Whip.
• Spread over crust and chill.
• 3rd layer:.
• Put water, cornstarch, and sugar in sauce pan boil until thick.
• Add Jello; chill. Cut up peeled peaches, add to Jello mixture. Pour over cream cheese mixture and sprinkle remaining crumbs over top.
• Refrigerate until served.

NO-BAKE PEACH CHEESECAKE WITH WHEAT THINS CRUST

Steps:

• Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
• Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes. Do ahead: Crust can be made 2 days ahead. Keep frozen.
• Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
• Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
• Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
• Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30-40 minutes.
• Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture. Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.

PHILADELPHIA NO-BAKE PEACH CHEESECAKE

Steps:

• Combine graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP and peaches. Pour over crust.
• Refrigerate 4 hours or until firm.