"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

No Bake Peach Cheesecake Recipe

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This recipe for No Bake Peach Cheesecake, by , is from Brooke Central School Grade 8 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1 cups graham cracker crumbs
cup sugar
⅓ cup margarine or butter, melted
1 (29-ounce) can peach halves, drained, reserving syrup
1 envelope unflavored gelatine
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons Real Lemon Lemon Juice from Concentrate
1 (4-ounce) container frozen non-dairy whipped topping, thawed

1. Combine crumbs, sugar and margarine. Reserving 2 tablespoons crumbs, press remainder firmly on bottom of 9-inch springform pan or 13x9 inch baking pan.
2. In small saucepan, sprinkle gelatin over cup reserved syrup; let stand 1 minute. Over low heat, stir until gelatine dissolves.
3. Slice 2 peach halves for garnish; reserve. In blender container, puree remaining peaches; combine with gelatine mixture.
4. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. 5. Stir in Real Lemon brand and peach mixture.
6. Fold in whipped topping; pour into prepared pan. Chill 3 hours or until set.
7. Garnish with reserved crumbs and peach slices.

Refrigerate leftovers - if there are any!

Personal Notes:
Personal Notes:
I LOVE cheesecake! This one is one of my summer time favourites. It is light and fruity and a delicious dessert for the backyard barbeque. It is my go-to favourite and a family and friend request.




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