Peaches and Cream Cheesecake

Peaches and Cream Cheesecake -- A Pinch of Joy
Peaches and Cream Cheesecake -- A Pinch of Joy

A light and creamy  ending to a meal.  Or an afternoon party like a baby shower. Peaches and Cream Cheesecake is a no-bake dessert.  Just peachy  anytime.  Sorry, couldn’t help that pun — just fell out!   =) 

If you can find sugar free peach jello, it will give you a deeper peach flavor.  I usually end up using lemon because the peach is harder to find. You can use regular gelatin if you aren’t concerned about calories or carb counts.   You can also make this with fresh sliced peaches — about two cups.  Wheels loves fresh peaches so I have to hide them in order to have enough to make something. Or make the dish the instant I get the peaches home from the grocery — before he has time to know they are in the house.  lol  It’s better to keep a couple of cans of peaches available in the cupboard.  I use light or no sugar added peaches and drain them well so the cheesecake doesn’t become soggy from the inside out.  Just before adding the peaches, take a sharp knife and run it through the peaches in the colander to make the pieces a little smaller.  Just seems easier to cut into nicely defined squares.  This time I wanted a little peachy bling so I set aside some peach slices to decorate the cheesecake after it had firmed up in the refrigerator.

Peaches and Cream Cheesecake3 -- A Pinch of Joy

Use sixteen peaches so you can move a peach to the top of each square as you slice and serve it.  Start in the middle and lay the peach slices as shown to make the rosette.  Easy!!! 

Peaches and Cream Cheesecake2 -- A Pinch of Joy

Peaches and Cream Cheesecake

Yield: 16 servings

Serving Size: 1 square

Peaches and Cream Cheesecake

A light and cool ending for a summer meal or a not too sweet dessert for a gathering or a dessert bar, this no bake cheesecake is all Peaches and Cream!

Ingredients

    Crust
  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter, leted
  • ¼ cup sugar
  • Filling
  • 4 packages cream cheese, 8 ounces each softened
  • ¾ cup sugar
  • 1 package sugar free gelatin, peach OR lemon flavor
  • 1 29 ounce can light sliced peaches
  • 1 8 ounce container whipped topping, thawed

Instructions

  1. Mix graham crumbs, melted butter and sugar and press onto bottom of 9 x 13 inch pan.
  2. Place in refrigerator until ready to use.
  3. Filling
  4. Pour peaches into colander and set aside to continue draining.
  5. Beat softened cream cheese and sugar until blended and fluffy.
  6. Add dry gelation and mix well.
  7. If desired, set aside 12-16 slices for garnish.
  8. Fold peaches and whipped topping into cream cheese mixture.
  9. Pour over crust.
  10. Refrigerate until firm about four hours or overnight.
http://www.apinchofjoy.com/2014/09/peaches-and-cream-cheesecake/

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Pina Colada Squares

Pina Colada Squares - A Pinch of Joy
Pina Colada Squares - A Pinch of Joy

OMGG.  Oh my, great goodness!  This refrigerated Pina Colada dessert is sooo good.  It’s made with cream of coconut for extra richness and flavor – just like the pina colada.  You’ll find cream of coconut with the drink mixes.  It’s an investment ingredient because it is enough to make another batch later.  One can cream of coconut will make one dessert and 2 pina coladas to drink (the recipe is on the back).  Or two desserts.   Since I was serving luncheon for a group I made two desserts. :-)

Assembly is quick and easy.  Drain the maraschino cherries first and let them dry, then pat them with a paper towel to absorb excess moisture.  This keeps the juice from turning the dessert pink.  Of course, if you want it pink in a tie dye sort of way. . . . .  don’t worry about this step.  The cookie crumbs won’t stick together with the butter, but make an even layer across the bottom.  They will absorb moisture from the filling and make a light, firm crust for the dessert.  A 9×13 inch pan will yield 12 to 15 servings depending on size.    Super smooth, super good! 

Pina Colada Squares

Yield: 12 servings

Pina Colada Squares

All the tropical goodness of pineapple and coconut in a super smooth no-bake dessert!

Ingredients

  • 60 Vanilla wafers, crushed (about 2 1/3 cups whole cookies)
  • 4 Tablespoons butter, melted
  • 2 8 ounce packages cream cheese, softened
  • ½ cup cream of coconut
  • 8 ounces whipped topping, thawed
  • 15 ounce can crushed pineapple, drained
  • 10 ounce jar maraschino cherries, drained and diced
  • 1 cup sweetened shredded coconut

Instructions

  1. Drain juice from cherries and spread out on paper towel to dry until needed later.
  2. Place wafers in sturdy gallon zipper bag and smash to crumbs. Pour into medium mixing bowl.
  3. Melt butter and add to wafer crumbs. Mix well and then pat into bottom of 9x13 pan
  4. Beat together cream cheese and cream of coconut until smooth.
  5. Fold in whipped topping.
  6. Dice cherries, pat with paper towel to absorb any excess moisture.
  7. Add pineapple and cherries and fold into mixture.
  8. Spoon evenly over cookie crust and spread carefully.
  9. Top with coconut and refrigerate for at least three hours or overnight.
http://www.apinchofjoy.com/2014/07/pina-colada-squares/

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Mini Fruit Pizza

Mini Fruit Pizza - A Pinch of Joy
Mini Fruit Pizza - A Pinch of Joy

Mini Fruit Pizza.   Or Fruit Pizzettes.  I thought I was inventing a new word to describe individual pizzas.  Then I googled to be sure it wasn’t something obscene in some language I don’t speak.  Guess what?  The Italians, who created pizza, also created pizettes.  And that is exactly what it means.  Individual or small pizzas.  Perfect description for these little fruit tarts. 

You can use your favorite sugar cookie recipe and bake 4 inch round cookies.  Or you can shortcut and use a sugar cookie mix.  Or do what I did and use the refrigerated roll of sugar cookie dough.  I cut the slices of dough just a smidge thicker than the directions specified and slightly smushed them with the palm of my hand to make them larger.   You can freeze the cookies after  baking and pull out a few at a time to make Fruit Pizzettes as needed.   The fruit topping tips it toward the healthy side.  (Right?)  The individual servings. are perfect for picnic gatherings.  You can transport the individual parts and assemble on site  which is great if traveling an hour or two to the family reunion.    Or make at home and carry in.  Makes a spectacular addition to the dessert table on a big tray!  

When cooled, spread with the cream cheese filling.  Use any fruit juice with a flavor that will complement the fruit you plan to use to help thin the cream cheese.  I used orange juice because I like the flavor.  The recipe makes enough filling to cover a dozen four inch cookies.  Two dozen cookies would require the entire 8 ounce bar of cream cheese, ½ cup sugar and two tablespoons of juice.  Cutting the fruit into small pieces makes the finished fruit pizza easier to handle and eat.  It’s a good way to use up small amounts of different fruits.  I used strawberries, green grapes and blueberries mixed together.  You can easily customize toppings on a few or all to accommodate different tastes or needs like allergies.   The combination of flavors is limited only by your imagination! 

Mini Fruit Pizza

Yield: 12

Mini Fruit Pizza

A pretty summer dessert made in individual servings

Ingredients

    Base
  • A dozen 4” plain sugar cookies, homemade, mix or bakery
  • Filling
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 Tablespoon orange juice (or other juice to your taste)
  • 1/8 teaspoon nutmeg (optional)
  • Topping
  • Fruits of your choice to make two cups total. Some possibilities:
  • 1 small can mandarin oranges, well drained
  • 1 small can pineapple tidbits, well drained
  • Fresh strawberries, cut into small pieces
  • Green or purple seedless grapes, cut in quarters
  • Blueberries
  • Fresh peaches, cut into small pieces
  • Raspberries or blackberries

Instructions

  1. Make cookies ahead of time and cool
  2. Beat softened cream cheese, sugar and juice until smooth. Add nutmeg, if desired, and set aside.
  3. Prepare topping fruits, chopping, seeding or peeling as needed.
  4. Gently mix topping fruit together in small bowl.
  5. Spread filling on each cookie.
  6. Top with generous spoon full of fruit.
http://www.apinchofjoy.com/2014/05/mini-fruit-pizza/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!



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