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No-Bake Peach Cheesecake Recipe

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Peach Cheesecake (No-Bake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a cheesecake with crushed peaches.
It has a neat and tidy feeling, but when you cut it, there are three pink cheesecakes full of peach flavor.

I usually use 250g of cream cheese to make cheesecake.
This time, as Philadelphia Cream Cheese released a 250g block product, I had a good opportunity to try it out first.
Philadelphia Cream Cheese is the pronoun of cream cheese and the No. 1 brand in the global market.

This new product is a block product specialized for baking, so it can be used as a container.
It’s also a good product to cut in half, so it’s really easy to use without measuring.

Philadelphia Cream Cheese was the first and most popular product I used while baking, so I think I will be using it more often in the future.
I think I will make my first commercial video with a product I love~~

Cheesecake with a lot of cheese flavor using Philadelphia cream cheese block products.
I made sand crackers that are easy to make.
I usually use cream cheese and cranberries together on white bread or baguette because it is delicious, so I applied it to crackers.

Existing products are also good to use, so I use them often, but I think I will find block products that are more comfortable to use when baking.

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Peach Cheesecake & Cream Cheese Sand Cracker

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Ingredients

Peach Cheesecake

  • 1 Peach (350g)
  • 120g Water
  • 30g Sugar
  • 5g Lemon juice

  • 25g Water + 5g Gelatin
  • 125g Cream cheese
  • 30g Sugar
  • 2g Vanilla extract
  • 3g Lemon juice
  • 195g Peach puree
  • 70g Heavy cream
  • Food coloring (red, white)

  • 80g Whole wheat biscuits
  • 35g Melted unsalted butter

  • 30g Water+ 6g Gelatin
  • 250g Cream cheese
  • 60g Sugar
  • 3g Vanilla extract
  • 5g Lemon juice
  • 40g Plain yogurt
  • 150g Heavy cream

  • 25g Water+ 5g Gelatin
  • 100g Peach syrup
  • 50g Whipped heavy cream (+5g sugar)

Cream Cheese Sand Cracker

  • Cream cheese
  • Cracker
  • Cranberry
  • Condensed milk

Instructions

Peach Cheesecake

  1. Cut peaches, put them in a pot, add sugar and water, and boil over low heat until the color comes out. (About 6-7 minutes)
  2. Add lemon juice, boil a little more, and separate the pulp and syrup through a sieve.
  3. Leave the separated syrup at room temperature, grind the pulp in a mixer, put it in a pot, and simmer on low heat for about 10 minutes, then cool.
  4. Add powdered gelatin (5g) to water, mix, and soak for more than 10 minutes.
  5. Loosen half a block of cream cheese at room temperature, add sugar, vanilla extract, and lemon juice, and mix, then add the boiled peach pulp and mix.
  6. Heat the soaked gelatin in the microwave for about 20 seconds to melt it completely, then add it to the cream cheese dough and mix.
  7. Whip about 50% of the whipped cream, put it in the cream cheese dough, mix evenly, and divide into 3 parts.
  8. Add color to each bowl and mix, then put the darkest color in a 12cm mousse mold and harden in the freezer for about 10 minutes.
  9. Put the cream cheese dough of medium color and harden it in the freezer for about 10 minutes, then pour the lightest color and harden it in the freezer for about 30 minutes.
  10. Add melted unsalted butter to the crumbled cookies, mix, pour into a mousse mold (15cm), flatten, and place in the refrigerator.
  11. Add powdered gelatin (6g) to water, mix, and soak for at least 10 minutes, then release the cream cheese (1 block product) at room temperature.
  12. Add sugar, vanilla extract, and lemon juice and mix, then add plain yogurt and mix.
  13. Heat the soaked gelatin in a microwave for about 20 seconds to melt it completely, then add it to the cream cheese dough and mix.
  14. Whip about 50% of the whipped cream, put it in the cream cheese batter, and mix evenly.
  15. Pour a little cream cheesecake batter (white) into a 15cm mousse mold that was kept in the refrigerator and harden in the freezer for about 20 minutes.
  16. In a 15cm mousse mold, put the three-color peach cream cheesecake hardened in a 12cm mousse mold in the center, pour the cream cheesecake batter (white), and let it harden in the freezer for about 20 minutes.
  17. Add powdered gelatin (5g) to water and soak for more than 10 minutes, then heat in the microwave for 20 seconds to dissolve.
  18. Add melted gelatin to peach syrup at room temperature, mix, pour over cheesecake, and harden in the refrigerator for at least 2 hours.
  19. Decorate the top with fresh cream and peach flesh (cube shape). (Pod number: 854)

Cream Cheese Sand Cracker

  1. Cut cream cheese on top of the crackers and put cranberries on top.
  2. Sprinkle with condensed milk and cover with crackers.

Notes

Mold size : 15cm

Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~♥

Enjoy

🇰🇷🇰🇷 See the recipe in Korean 🇰🇷🇰🇷

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