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!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
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
- Mix graham crumbs, melted butter and sugar and press onto bottom of 9 x 13 inch pan.
- Place in refrigerator until ready to use.
Filling
- Pour peaches into colander and set aside to continue draining.
- Beat softened cream cheese and sugar until blended and fluffy.
- Add dry gelation and mix well.
- If desired, set aside 12-16 slices for garnish.
- Fold peaches and whipped topping into cream cheese mixture.
- Pour over crust.
- Refrigerate until firm about four hours or overnight.
Nutrition
- Serving Size: 1 square