Чизкейк с консервированными персиками

No bake peach cheesecake

Today we will make an incredibly tender dessert, a no bake peach cheesecake. The cheesecake is light and very tasty. It is made without baking. If you let the dessert sit in the freezer for an hour before serving, it will resemble an ice cream cake.
5 from 1 vote
Cook Time 10 minutes
Setting Time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 439 kcal


  • 3 mix bowl
  • 1 chopping board
  • 1 rolling pin optional
  • 1 acetate wrap optional
  • 1 mixer
  • 1 spatula optional spoon
  • 1 saucepan optional


  • 200 g biscuits shortbread
  • 70 g butter
  • 400 g ricotta
  • 200 ml cream 33 %
  • 100 g powdered sugar
  • 400 g peach canned in syrup
  • 15 g gelatin
  • 1 pc kiwi


  • Prepare everything you need. Instead of ricotta, you can use any cottage cheese or even curd cheese.
    Необходимые ингредиенты
  • Soak the gelatin in 50 ml of syrup from the canned peaches.
    15 g gelatin
    Желатин, персики
  • Crush the biscuits into crumbs, pour in the melted butter.
    200 g biscuits, 70 g butter
    Печенье, сливочное масло
  • Mix. The mixture should resemble wet sand.
    Получившаяся масса
  • Pour into a removable form and pack it tightly in an even layer. For easy removal, line the bottom and sides with plastic wrap. Place in the refrigerator.
    Формирование основы для чизкейка
  • For the cheese layer, put ricotta and powdered sugar in a bowl.
    400 g ricotta, 100 g powdered sugar
    Рикотта, сахарная пудра
  • Beat with a mixer. If the cheese is thick, add a little cream. Beat the cream separately, transfer half to the cheese mixture and mix.
    200 ml cream
  • Pour two-thirds of the melted gelatin
    15 g gelatin
  • Mix with a mixer, gradually add the remaining whipped cream using a spoon or spatula, the mixture will become airy.
    Получившаяся сырная масса
  • Spread on the biscuit crust.
    Выкладывание сырной массы в форму
  • Smooth and refrigerate for half an hour to set the cheese layer. Arrange slices of canned peaches.
    400 g peach
  • If desired, you can also add kiwi, but in this case, bring the pieces to a boil with a small amount of liquid. If you don”t do this, the gelatin will not set where there is fresh kiwi. Pour the remaining gelatin into the peach syrup and pour it carefully on top. Refrigerate for 6-8 hours to fully set.
    1 pc kiwi
  • The cheesecake with peach jelly and fruit is ready. It is soft, tender, and aromatic.
    Чизкейк с консервированными персиками


Calories: 439kcalCarbohydrates: 36gProtein: 10gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 73mgSodium: 204mgPotassium: 162mgFiber: 1gSugar: 23gVitamin A: 993IUVitamin C: 2mgCalcium: 129mgIron: 1mg




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating