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It's hot out! This no-bake PEACH cheesecake is for you

I love cheesecake. I normally bake all the cheesecake I make, but this one looked so good, I thought I would give it a try. Also, it's been extremely hot outside and not having to start the oven is a-okay with me.

I got the idea for this recipe from tasty. I made a few changes. I also got my peaches from The Fruit Truck. They were driven straight from Georgia to me. Yay.


Graham Crackers for crust

6 Tbsp melted unsalted butter

Peaches! Depending on size, I used probably 8 smaller ones

4 packs gelatin

1 cup cold water

32 oz. cream cheese

1 1/4 cups sugar

1 tsp. vanilla

1 tsp. lemon juice

1/2 cup heavy cream

orange food coloring if you want

1 cup prosecco, I used non-alcoholic moscato because it's what I had


  1. Alright, grease your 9-inch springform pan. If you don't have a springform pan that's fine, it just won't be as pretty. I would highly recommend using one though.

  2. Cut parchment paper and line the pan.

  3. Put roughly 8 graham crackers in the food processor. I completely eyeballed this part. You just need enough crumbs to make your crust. Add melted butter to mixture and combine.

  4. Use spatula to press crust crumbs onto the bottom of your pan. Make sure it's compact and freeze for 10-20 minutes.

  5. Now puree your lovely fresh Georgia peaches from The Fruit Truck. I used probably 5 peaches, but mine were on the smaller side. I left the skin on. Strain.

  6. In a small bowl mix 2 gelatin packets with 1/2 cold water. Let sit for 5 minutes then pop in microwave for 20 seconds. Set aside.

  7. Beat together cream cheese, sugar, vanilla and lemon juice. Beat until smooth.

  8. Then add gelatin and heavy cream. Beat until fluffy.

  9. Spread half of this cheesecake mixture over the chilled crust. Toss back in freezer for 10 minutes.

  10. Take the other half of the mixture, mix in peach puree. Add food coloring if you'd like. I did.

  11. Once the other mixture has set, after its 10 minutes in the freezer, gently pour the peach mixture on top. Toss back in freezer for another 10-20 minutes.

  12. In small bowl, combine final 2 packs of gelatin with 1/2 cup water. Do the same steps as before. Here is where you add the prosecco or moscato. You also can add another 2/3 cups of sugar and dissolve with 2/3 cups of hot water. I did not add more sugar in mine. If you want it sweeter, go for it.

  13. Slice more peaches. 4-5 depending on size. Place the slices on top of your cheesecake. (see video above) I left skin on the peaches because I did not want to turn on my stove to blanch them. I like the skin anyway.

  14. Pour half of gelatin/prosecco mixture over the peaches. Chill for 30 minutes.

  15. Pour rest of gelatin/prosecco mixture over the peaches. Chill overnight.

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