Ingredients for No Bake Peach Cheesecake
- Graham Crackers
- ½ cup (1 stick) melted margarine
- 16 ounces cream cheese
- Powdered Sugar
- 8 ounces whipped topping
- ½ cup water
- ¼ cup cornstarch
- 1 cup sugar (divided into ½ cup and ½ cup)
- Peach Jell O
- 2 cups chopped peeled fresh peaches
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this No Bake Peach Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make No Bake Peach Cheesecake
- **Crust:**
- Combine 1 ½ cups graham cracker crumbs and ½ cup (1 stick) melted margarine. Press all but ⅓ cup of the mixture into the bottom of a 9x13-inch baking pan.
- **Cream Cheese Layer:**
- In a large bowl, beat 16 ounces cream cheese and 1 cup sugar until smooth and creamy.
- Gently fold in 8 ounces of whipped topping.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Refrigerate while you prepare the peach topping.
- **Peach Topping:**
- In a small saucepan, whisk together ½ cup water, ¼ cup cornstarch, and ½ cup sugar.
- Bring to a boil over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in 1 package (3 oz) peach-flavored gelatin.
- Allow to cool slightly, then stir in 2 cups of chopped peeled fresh peaches.
- Pour the peach topping evenly over the cream cheese layer.
- Sprinkle the remaining ⅓ cup graham cracker crumbs over the top.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
156g
Fat
58g
Carbs
15g
