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:
covered percent of daily need
