Lite Peach Cheese Cake Recipes

LITE PEACH CHEESE CAKE

Steps:

• Dissolve Jell-O in boiling.
• Add diced peaches, with liquid, and refrigerate until almost set.
• Blend the Jell-O mixture and cream cheese until smooth in a blender.
• Pour into pie crust and refrigerate overnight.
• I used 4 little cans (4 oz) of diced peaches on hand, a larger 16 oz can, can be substituted.

QUICK AND EASY PEACH CHEESECAKE

Steps:

• Beat cream cheese in a large bowl with an electric hand mixer until smooth.
• Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
• Beat vanilla and peach preserves into cream cheese mixture until combined.
• Fold whipped topping into cream cheese mixture until evenly smooth.
• Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.

NO-BAKE PEACH CHEESECAKE WITH WHEAT THINS CRUST

Steps:

• Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
• Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes. Do ahead: Crust can be made 2 days ahead. Keep frozen.
• Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
• Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
• Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
• Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30-40 minutes.
• Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture. Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.