No Bake Peach Cheesecake Mousse Food

NO-BAKE PEACH CHEESECAKE MOUSSE

Steps:

• Mix the crushed graham crackers, melted butter and both sugars until combined. This will be used as the base.
• Remove ½ cup of this mix and mix with chopped pecans. This will be used as a topping; set aside for later.
• Press the graham cracker base into the serving cups or glasses. Depending on the size, you may yield eight or ten. Refrigerate these while you work on the filling.
• In the bowl of a stand mixer with a paddle attachment, beat cream cheese until light and creamy.
• Cut four peaches in half and remove stone and stem. Save last peach for garnish.
• Place the peaches in a food processor and pulse until pureed but still have small peach pieces.
• Add the pureed peaches to the whipped cream cheese along with the optional peach schnapps, vanilla extract, cinnamon, cloves, ginger, nutmeg, mace and pudding mix. Mix to combine.
• Scrape bowl then add condensed milk and mix again. Mix again and the fold in whipped topping.
• Cover bowl and refrigerate for about an hour to firm up the filling.
• While the filling is setting up, prepare a large pastry bag with a large star tip and set aside.
• Cut the last peach into wedges.
• Either in a small pan or in the microwave, melt butter and stir in brown sugar. Add pecans halves and peach wedges and toss to coat.
• Once the filling is set, spoon into the star tipped pastry bag.
• Remove glasses or dishes from the refrigerator and divide the peach preserves between each one, topping the crust.
• Next pipe the filling into each serving dish dividing the filling equally.
• Finally top each one with the chopped nut and graham mixture then place a peach wedge and three pecan halves on top of each serving.
• Serve immediately.

NEW YORK-STYLE CHEESECAKE MOUSSE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

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.

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.