The no-bake peach cheesecake recipe is a cake that you can enjoy as a very easy dessert.

If you have guests and you need a great dessert or you’re craving something sweet, there’s nothing better than this peach cheesecake to enjoy a super easy dessert without even having to open the oven to bake. We will only need enough time for it to rest as it needs to be put in the fridge. Also, a removable 18-centimeter mold to make it easier to remove from the mold when serving. But if you don’t like peaches It can be perfectly replaced with another type of stone fruit. like apricots, nectarines and even mangoes or cherries.

We start by preparing the peach puree for the mousse and the gelatin for the surface. But at the same time we can skip this step if we buy pre-made fruit puree for pastry. If not, we peel the peaches, remove the seeds, cut them into cubes and crush them with a blender. We weigh one piece, leaving 150 grams for the foam and 120 grams for the decoration jelly on the other. We reserve in the fridge.

For the base, crush the cookies and add them to the melted butter to form a paste. We spread it on the bottom of the 18 cm mold, which was previously laid with greaseproof paper, and press it with a glass. Then store it in the refrigerator. On the other hand, we cut a peach into cubes and when the biscuit base hardenswe have them above.

For the mousse, mix the room temperature cream cheese, yogurt, and sugar in a bowl until well blended. Dissolve the powdered gelatin in a glass of water, let it sit for five minutes, and thaw in the heat or microwave until it becomes liquid. Add the peach puree and mix gently. Add this mixture to the bowl with the cheese mixture and mix everything well..

For the mousse, beat the cream and sugar with a mixer until foamy (it should not be hard enough to decorate, it should be slightly whipped) and add it to the previous custard mixture with a spatula. Carefully pour into the mold and leave the gel for six hours.

When the mousse is cut, we prepare the gelatin of the surface. To do this, add the powdered gelatin for decoration and the corresponding water in a bowl, mix, let it soak for five minutes and melt it again in the microwave or over the heat in a saucepan. Add the peach puree and sugar and pour carefully over the foam. Leave the gel in the refrigerator for two or three hours.

We put it to present a warm kitchen towel around the mold for five minutes so the foam is easily separated from the walls of the mold. In the plate we want to serve, we take it out of the mold and decorate it with diced peaches and red blackberries and some mint leaves.

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