No-Bake Peach Melba Cheesecake Recipe

No-Bake Peach Melba Cheesecake Recipe
Summer is a great time to serve light, fruity desserts, but because it’s hot outside, nobody wants to use the oven, which tends to heat up the kitchen. The following No-Bake Peach Melba Cheesecake is perfect, since there is no baking involved, and the finished result is a decadent, light cheesecake that everyone will love. For those who are not familiar with the classic dessert, Peach Melba, it is made up of vanilla ice cream covered with sweetened peaches and raspberry sauce. Most versions also include slivered almonds. Peach Melba was developed by the well-known French chef, Auguste Escoffier, who named it after his friend, the famous Australian opera star, Nellie Melba.
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This dessert is fancy enough to serve guests at a formal dinner party, but easy enough to serve at a backyard barbecue or to take as a dessert to an outdoor gathering. It can be made a day ahead, and leftovers will keep for several days.

Almondette cookies are often found at dollar stores; if you can’t find them, simply substitute plain sugar cookies and add a teaspoon of almond extract to the butter before mixing it with the crushed cookies.

16 Servings

Crust:
1 10 oz. package Almondette Cookies or other almond flavored cookies, or other almond flavored cookies
1/3 cup melted butter

Filling:
1 3 oz. package peach gelatin
1/2 cup boiling water
1/2 cup ice cubes

3 8 oz. packages softened cream cheese
3/4 cup powdered sugar
1 cup heavy cream
1 teaspoon almond extract

1 pint fresh raspberries
2 peaches, pitted, peeled, and cut into 1/2" chunks

Topping:
1 1/2 pints fresh raspberries
1/4 cup sugar
1 peach, pitted, peeled, and cut into 1/2" chunks
  1. Spray a 9" springform pan with non-stick spray; cut a round of parchment to fit, and place it in the pan.
  2. Crust: Crush the cookies to very fine crumbs (a food processor works best), and mix them with the melted butter.
  3. Press the mixture evenly in the prepared pan.
  4. Filling: Dissolve the gelatin in the boiling water; stir in the ice cubes and set aside.
  5. Whip the cream cheese with the powdered sugar until fluffy; beat in the heavy cream, almond extract, and gelatin.
  6. Gently fold in the raspberries and peaches; spread over the crust in the pan.
  7. Place a piece of plastic wrap directly on the mixture and refrigerate at least four hours or until set.
  8. Topping:
  9. Whizz one pint of the raspberries with the 1/4 cup sugar; place in a fine strainer and push the solids through, leaving the seeds in the strainer. Fold in the remaining raspberries and peach chunks.
  10. To serve: run a knife around the cheesecake to loosen the pan, remove the side, then carefully slide a spatula under the crust and transfer the cheesecake to a serving platter. Cut the cheesecake into wedges and top with the sauce.

    Amount Per Serving
    Calories 408 Calories from Fat 262
    Percent Total Calories From: Fat 64% Protein 6% Carb. 30%

    Nutrient Amount per Serving
    Total Fat 29 g
    Saturated Fat 17 g
    Cholesterol 78 mg
    Sodium 223 mg
    Total Carbohydrate 31 g
    Dietary Fiber 1 g
    Sugars 7 g
    Protein 6 g

    Vitamin A 22% Vitamin C 18% Calcium 0% Iron 4%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.