Description
Creamy no-bake peach cheesecake dessert with graham cracker crust and fresh peach topping.
Ingredients
Scale
- 3 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ¾ cup melted butter
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup powdered sugar
- 3 cups whipped topping
- 1 teaspoon vanilla extract
- 1½ cups granulated sugar
- 3 tablespoons plus 1 teaspoon cornstarch
- 3 cups cold water
- 2 packages (3 ounces each) peach gelatin
- 3 cups sliced fresh peaches
- Orange food coloring, optional
- Whipped topping for garnish, optional
Instructions
- Lightly grease a 9×13-inch pan and prepare the graham cracker crust.
- Refrigerate the crust for 30 minutes or bake for 8 minutes at 375 degrees Fahrenheit.
- Cook the sugar, cornstarch, and water until thickened and translucent.
- Remove from heat and stir in peach gelatin and sliced peaches.
- Refrigerate the peach topping mixture for 20 minutes.
- Beat cream cheese and powdered sugar until smooth.
- Mix in whipped topping and vanilla extract until creamy.
- Spread the filling over the crust evenly.
- Pour the peach topping over the filling carefully.
- Refrigerate for 4 to 5 hours until fully set before serving.
Notes
- Use fresh ripe peaches for the best flavor.
- Frozen peaches should be thawed and drained well.
- Chill overnight for cleaner slices.
- Serve cold with extra whipped topping if desired.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32
- Sodium: 260
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 42