NO BAKE PEACHES AND CREAM CHEESECAKE

INGREDIENTS

FOR THE CRUST:

  • 8 whole graham crackers, crushed
  • 2 tablespoons butter

FOR THE CHEESECAKE

  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • ¾ cup Dixie Crystals Powdered Sugar
  • 1 teaspoon Adam’s Vanilla Extract

FOR THE PEACHES

  • 4-5 medium peaches or nectarines
  • ¼ cup Dixie Crystals brown sugar

INSTRUCTIONS

  1. In a small bowl, combine graham cracker crumbs and butter. Spread onto a baking sheet and bake at 325 for 7 minutes. (Baking the crust is optional, but does create a crunchier crust). Set aside to cool.
  2. Add heavy whipping cream to a mixer bowl and beat until stiff peaks form.
  3. In another bowl, add cream cheese, powdered sugar and vanilla. Beat until well combined. Fold in whipped cream.
  4. Cut peaches into bite-sized pieces and toss with brown sugar.
  5. Spoon crust into dessert glasses, top with a bit of cheesecake mixture and peaches. Repeat layers until glasses are filled. Sprinkle with remaining graham cracker crust if desired.
  6. Refrigerate at least 1 hour before serving.

NUTRITION INFORMATION:

YIELD:

 8 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 500TOTAL FAT: 36gSATURATED FAT: 22gTRANS FAT: 1gUNSATURATED FAT: 12gCHOLESTEROL: 104mgSODIUM: 199mgCARBOHYDRATES: 42gFIBER: 2gSUGAR: 32gPROTEIN: 6g

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