No-Bake Peaches and Cream Cheesecake
This luxurious no-bake dessert combines creamy room-temperature cream cheese and ricotta for a light, airy filling set upon a buttery graham cracker crust. Perfectly balanced with fresh peaches and a sweet agave nectar drizzle, this cool, refreshing treat is the ideal centerpiece for summer gatherings, requiring no oven time and minimal effort to produce an elegant finish.
- Prep Time: 30
- Total Time: 360
- Yield: 12 servings
- Category: All Recipes
- Method: No-Bake
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
9.5 oz graham crackers, finely crushed
0.5 cup unsalted butter, melted
1.5 tsp kosher salt, divided
2 cups fresh peaches, peeled and sliced
10 tbsp agave nectar, divided
3 packages (8oz each) cream cheese, softened
16 oz whole-milk ricotta cheese
1.66 cups powdered sugar, sifted
0.25 cup lemon juice, freshly squeezed
1-2 fresh peaches, unpeeled for garnish
Instructions
Combine crushed graham crackers, melted butter, and 0.5 teaspoon salt in a bowl.
Press mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
Macerate 2 cups of peeled peaches with 4 tablespoons agave nectar and 0.5 teaspoon salt for 15 minutes.
In a large bowl, beat room temperature cream cheese, ricotta, powdered sugar, lemon juice, and remaining 6 tablespoons agave nectar until silky and smooth.
Fold in the macerated peach mixture into the cheese filling.
Pour the filling over the prepared crust, smoothing the top with a spatula.
Refrigerate for at least 6 hours until fully set.
Garnish with additional sliced fresh peaches before serving.
Notes
Ensure all dairy ingredients are at room temperature before mixing to prevent lumps. The chilling phase is critical for the set; do not rush it. Store in the refrigerator for up to 3 days.
Find it online: https://flavoornote.com/no-bake-peaches-and-cream-cheesecake/