Brown Sugar Peach No-Bake Cheesecake

If you have about 50 minutes to spend in the kitchen, Brown Sugar Peach No-Bake Cheesecake might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 8 and costs $1.77 per serving. One portion of this dish contains roughly 5g of protein, 33g of fat, and a total of 625 calories. Several people made this recipe, and 109 would say it hit the spot. A mixture of cinnamon, unsalted butter, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Beyond Frosting. With a spoonacular score of 27%, this dish is rather bad. Similar recipes include No-Bake Brown Sugar Cheesecake with Spiced Pears, Peach and Brown Sugar Muffins, and Brown Sugar Peach Shortcakes.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 tsp Cinnamon

3 pkg (8oz) Cream cheese, softened

1 C Heavy whipping cream

¼ C Light brown sugar

¾ C Light brown sugar

1 tbsp Maple Syrup

2 tbsp Maple syrup

2 ¼ C Nilla wafers crumbs

8oz Cool Whip, thawed

2 ½ C Peach slices

¾ C Powdered sugar

¼ C Unsalted butter

Equipment:

food processor

blender

bowl

microwave

aluminum foil

frying pan

mixing bowl

whisk

Cooking instruction summary:

Thaw Cool Whip.For the crust, grind Nilla Wafers into a fine crumb using a food processor or blender. Put wafer crumbs and light brown sugar in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat crumbs.Line the bottom of a 9spring form pan with tin foil. Press crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.For the filling:Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.Add brown sugar, maple syrup and cinnamon and beat until well incorporated. Scrape down the sides of the bowl occasionally.Empty one container of Cool Whip into mixing bowl and mix until incorporated.Pour into prepared pie crust and refrigerate for 2-4 hours until firm.To prepare the peach topping, peel and slice peaches.In a large bowl, combine sliced peaches, brown sugar, maple syrup and cinnamon. Stir until peaches are well coated.Cook over medium-high heat, stirring occasionally to prevent peaches from sticking to the pan. Cook for 10-15 minutes until peaches are softened. Allow to cool to room temperature. Pour peaches over the top of refrigerated cheesecake.To top this cheesecake with whipped cream, chill mixing bowl and wire whisk in the freezer for 15 minutes. Beat heavy cream on medium-high until it starts to bubble. Slowly add powdered sugar and increase speed to high. Whip on high until soft peaks start to form. Pipe overtop of cheesecake. This must stay refrigerated.

 

Step by step:


1. Thaw Cool Whip.For the crust, grind Nilla Wafers into a fine crumb using a food processor or blender. Put wafer crumbs and light brown sugar in a microwave-safe bowl.

2. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat crumbs.Line the bottom of a 9spring form pan with tin foil. Press crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.For the filling:Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

3. Add brown sugar, maple syrup and cinnamon and beat until well incorporated. Scrape down the sides of the bowl occasionally.Empty one container of Cool Whip into mixing bowl and mix until incorporated.

4. Pour into prepared pie crust and refrigerate for 2-4 hours until firm.To prepare the peach topping, peel and slice peaches.In a large bowl, combine sliced peaches, brown sugar, maple syrup and cinnamon. Stir until peaches are well coated.Cook over medium-high heat, stirring occasionally to prevent peaches from sticking to the pan. Cook for 10-15 minutes until peaches are softened. Allow to cool to room temperature.

5. Pour peaches over the top of refrigerated cheesecake.To top this cheesecake with whipped cream, chill mixing bowl and wire whisk in the freezer for 15 minutes. Beat heavy cream on medium-high until it starts to bubble. Slowly add powdered sugar and increase speed to high. Whip on high until soft peaks start to form. Pipe overtop of cheesecake. This must stay refrigerated.


Nutrition Information:

Quickview
624k Calories
4g Protein
33g Total Fat
80g Carbs
1% Health Score
Limit These
Calories
624k
31%

Fat
33g
51%

  Saturated Fat
18g
116%

Carbohydrates
80g
27%

  Sugar
61g
68%

Cholesterol
92mg
31%

Sodium
256mg
11%

Get Enough Of These
Protein
4g
10%

Vitamin B2
0.43mg
25%

Vitamin A
1203IU
24%

Manganese
0.34mg
17%

Vitamin B1
0.2mg
13%

Calcium
119mg
12%

Folate
38µg
10%

Phosphorus
93mg
9%

Vitamin B12
0.56µg
9%

Potassium
267mg
8%

Vitamin B3
1mg
7%

Fiber
1g
6%

Vitamin E
0.95mg
6%

Vitamin C
3mg
4%

Magnesium
15mg
4%

Vitamin B6
0.08mg
4%

Vitamin K
3µg
4%

Vitamin B5
0.36mg
4%

Vitamin D
0.48µg
3%

Selenium
2µg
3%

Copper
0.06mg
3%

Zinc
0.46mg
3%

Iron
0.51mg
3%

covered percent of daily need
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"Why do you look so glum today?", the teacher asked young Johnny. "I didn't have no breakfast," Johnny mumbled. "You poor dear," said the teacher. "Now, to return to our geography lesson, Johnny, where is the French border?" "In bed with my mom. That's why I didn't have no breakfast."

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