No-Bake Peach Cheesecake

8 servings

180 minutes

No-bake peach cheesecake is a delicate and refreshing treat, perfect for summer days. Its base of crispy cookies soaked in butter creates a harmonious blend with airy cream cheese filling. The sweet aroma of vanilla and the velvety texture of cream add a special sophistication to the dessert. Juicy pieces of peaches topped with a clear jelly layer not only decorate the cheesecake but also add fruity freshness. This dessert originates from European cuisine and has become popular due to its simplicity in preparation, no baking required, and amazing flavor combination. Ideal for family tea gatherings, celebrations, or simply enjoying on a cozy evening.

Energy value per serving

• Calories: 551.8
• Proteins: 15g
• Fats: 35.7g
• Carbohydrates: 38.9g

Ingredients

• Vanillin: to taste
• Sugar: 100 g
• Gelatin: 30 g
• Canned Peaches: 400 g
• Cookies ""Jubilee"": 200 g
• Butter: 200 g
• Cottage cheese: 400 g
• Cream 30%: 200 ml

Cooking steps

1. Dissolve 15 g of gelatin in the amount of water specified on the package and let it swell for 30 minutes. Drain the syrup from one can of peaches and soak the remaining gelatin in the syrup.

   Required ingredients:

   • Gelatin: 30 g
   • Canned Peaches: 400 g

2. Crush the cookies into crumbs, mix with softened butter, and combine well. Press into a mold and compact it. Place in the fridge while preparing the cheese part of the cheesecake.

   Required ingredients:

   • Cookies ""Jubilee"": 200 g
   • Butter: 200 g

3. Dissolve gelatin from the 1st glass, ensuring it doesn't stick to the spoon and the bottom of the dish, and place it on the heat. Heat without boiling, stirring until the gelatin is completely dissolved. Cool to a warm state.

   Required ingredients:

   • Gelatin: 30 g

4. Whip sugar, cream, and a pinch of vanillin until the sugar dissolves. Add cottage cheese and mix until smooth. Finally, fold in the cooled gelatin into the cottage cheese cream.

   Required ingredients:

   • Sugar: 100 g
   • Cream 30%: 200 ml
   • Vanillin:  to taste
   • Cottage cheese: 400 g
   • Gelatin: 30 g

5. Pour the cottage cheese cream over the base in the mold and place the cheesecake in the refrigerator for 1-2 hours to set.

6. Heat the syrup with soaked gelatin over the fire, stirring until dissolved without letting it boil. Set aside and let cool.

   Required ingredients:

   • Gelatin: 30 g

7. Slice the peaches and place them on the cheesecake that has set by this time. Carefully pour the cooled gelatin syrup over the cheesecake and refrigerate for another 2-3 hours.

   Required ingredients:

   • Canned Peaches: 400 g