Last week I was invited by my best friend for a get together with our friends at her house and guess what …..I had to bring something sweet :). I have decided to make a No-bake peach cheesecake.

Truth to be told, as much as I love baking, when it’s as hot like these days, turning the oven on is the last thing on my mind. But, I had to do something for the party, therefore I looked for a no-bake alternative. That’s how I ended up making this no-bake peach cheesecake.

It turned out to look amazing and it was so good and refreshing, not to say that all of my friends loved it!

Ingredients: 

Crust:

• 150 gr graham crackers
• 70 gr butter, melted

Filling :

• 150 gr mascarpone cheese
• 200 gr condensed milk
• 200 gr sugar
• 600 gr cream cheese
• 1 pinch salt
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 200 ml heavy cream, whipped
• 10 gr gelatin + 50 ml water

Peach Topping:

• 500 gr fresh peaches, peeled and sliced
• 80 gr sugar
• 2 fresh mint leaves
• 7 gr gelatin + 35 ml water

Directions: 

Crust:

1. Place the biscuits in a food processor and pulse until ground.
2. Add the melted butter and mix well then transfer the mixture in a 20cm diameter cake ring lined with acetate sheets.
3. Press the crust mixture well and place it in the fridge.

Filling:

1. Bloom the gelatin in cold water
2. Mix the mascarpone cheese, condensed milk, sugar,  cream cheese, vanilla, lemon zest and a pinch of salt until smooth.
3. Stir in the melted gelatin then fold in the whipped cream.
4. Pour the cream cheese filling over the crust and place in the fridge for a few hours.

Peach Topping:

1. Combine the peach slices, sugar, mint leaves and cinnamon in a saucepan and place aside for 30 minutes.
2. Bloom the gelatin in cold water for 10 minutes.
3. Place the peach mixture over medium flame and cook for 10-15 minutes until softened. Avoid mixing in while cooking as it will destroy the peach slices.
4. Add the gelatin and allow it to cool. Remove the mint leaves and cinnamon stick.
5. Pour the cooled topping over the cheesecake and place it back in the fridge for a few hours.
6. Now it’s ready to be served!

Enjoy!