No-Bake Peach Melba Cheesecake Recipe
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.
1 10 oz. package Almondette Cookies or other almond flavored cookies, or other almond flavored cookies
1/3 cup melted butter
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
1 1/2 pints fresh raspberries
1/4 cup sugar
1 peach, pitted, peeled, and cut into 1/2" chunks
- Spray a 9" springform pan with non-stick spray; cut a round of parchment to fit, and place it in the pan.
- Crust: Crush the cookies to very fine crumbs (a food processor works best), and mix them with the melted butter.
- Press the mixture evenly in the prepared pan.
- Filling: Dissolve the gelatin in the boiling water; stir in the ice cubes and set aside.
- Whip the cream cheese with the powdered sugar until fluffy; beat in the heavy cream, almond extract, and gelatin.
- Gently fold in the raspberries and peaches; spread over the crust in the pan.
- Place a piece of plastic wrap directly on the mixture and refrigerate at least four hours or until set.
- 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.
- 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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