No-Bake Peach Cheesecake

Once upon a time, on a clipping from some magazine, I had a recipe for a delicious no-bake cheesecake with peaches. That cheesecake was very simple and my whole family loved it. Unfortunately, over time we forgot about it, and the recipe itself got lost. For a while now I've been trying to recreate that taste, but I never managed to. Still, I decided to give it one more try, and this time it worked! It's not exactly the same cheesecake as the one from years ago. That one was made only with farmer cheese. Mine is made with a mixture of farmer cheese and yogurt. Thanks to that it's lighter and more delicate, but the flavor is very similar, and maybe it's even tastier.

No-Bake Peach Cheesecake

The cheesecake itself comes together very quickly. It took me maybe 20 minutes. Unfortunately, you have to wait a bit for it to chill. For me it took about an hour.

No-Bake Peach Cheesecake

Instructions:

Cream the butter well with the sugars until you get a creamy mixture. Slowly, one spoonful at a time, add the farmer cheese, and then the yogurt. The butter should be well creamed. If needed, scrape the leftovers off the sides of the bowl.

Warm the peach juice in a small saucepan and dissolve the gelatin in it. Let it cool slightly, then add it to the cheese mixture in a thin stream, stirring constantly. Don't stir for too long, though, so the mixture doesn't curdle.

Line the bottom and sides of a 22 cm (or 24 cm) springform pan with the cookies. Place one peach half in the center, and cut the rest in half. Pour in the cheese mixture and arrange the peaches on top. Refrigerate for about an hour, until the filling sets.

Enjoy!

Additional notes:

You can also use ladyfingers instead of the cookies.

The cheesecake isn't very sweet. For me it's just right. If you like very sweet desserts, add more powdered sugar to the filling.

You can dice the peaches, which makes slicing the cake a bit easier. I just like bigger pieces of fruit though.