No Bake Peach Cheesecake

Peach Compote

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Step 1

Wash and cut the peaches into 12 slices each

Step 2

Gently mix them with the melted butter, C&H® Light Brown Sugar and cinnamon in a saucepan

Step 3

Cook on medium low heat until the peaches become tender but not mushy; about 8-10 minutes. Set aside to cool down

Crust

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Step 1

Grind the graham crackers in a food processor until they form a fine crumb. Add the C&H® Light Brown Sugar, melted butter and salt and mix

Step 2

Butter the bottom of a 9" springform pan and add parchment paper. Add the crust mixture and press down tightly using the back of a spoon to form a crust. Place in the freezer while you work on the cheesecake filling

Cheesecake Filling

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Step 1

Use the paddle attachment of a stand mixer to mix the cream cheese, C&H® Granulated Sugar, vanilla and salt until creamy and the sugar is dissolved (~2 minutes)

Step 2

Add in the sour cream and lemon juice, and mix until just combined

Step 3

Separately, whisk the heavy cream until it reaches stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined

Assembly

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Step 1

Pour half of the cheesecake filling into the prepared pan on top of the frozen crust, and spread using an offset spatula. Spread about half of the cooked peaches, taking care not to add any of the juice and keeping 1" away from the edges

Step 2

Gently scoop over the remaining cheesecake filling and spread it as evenly as your can, pushing down to remove any air bubbles

Step 3

Cover and place in the fridge for at least 8 hours (or overnight) until fully set. Refrigerate the remaining peach compote separately (unless you’re making it fresh for the top; see tips)

Step 4

Once the cheesecake is set, gently remove from the pan and transfer to the serving stand. Reheat the peach compote over low heat for just 1-2 minutes to refresh it (or make it fresh; see tips). Arrange on top of the cheesecake

Step 5

Serve and enjoy while still cold!