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This no bake peach pecan cheesecake ring is a silky chilled dessert with a light fluffy texture and a burst of peach flavor. It is rich creamy and just the right amount of sweet with the added crunch of toasted pecans. Perfect for warm weather or when you want something showstopping without turning on the oven.
I made this one summer afternoon when we lost power and it saved dessert. Since then it has become my go to no bake treat for holidays and barbecues.
Ingredients
- Cream cheese: adds creaminess and body use full fat for best texture
- Sweetened condensed milk: gives the sweetness and silky texture
- Vanilla extract: enhances the overall flavor try pure vanilla if available
- Lemon juice: adds brightness and balances sweetness use fresh squeezed
- Heavy whipping cream: adds lightness and volume chill it well for whipping
- Peach preserves: bring fruity sweetness opt for thick natural preserves
- Chopped pecans: add nutty crunch toast them lightly for deeper flavor
- Unflavored gelatin: helps the cheesecake set properly choose a fresh packet
- Warm water: dissolves the gelatin completely use clean filtered water
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Step-by-Step Instructions
- Prepare the Gelatin:
- Dissolve the gelatin in warm water in a small bowl and let it sit undisturbed at room temperature for about five minutes until thickened and slightly gelled. This ensures the cheesecake will hold its shape when chilled.
- Mix the Cheesecake Base:
- In a large mixing bowl beat softened cream cheese with a hand mixer until it is very smooth and no lumps remain. Gradually pour in the sweetened condensed milk mixing thoroughly to avoid streaks. Add vanilla extract and lemon juice continuing to beat until the mixture is completely uniform and glossy.
- Incorporate the Gelatin:
- Once the gelatin has set gently stir it into the cream cheese mixture. Blend until fully incorporated and smooth so the gelatin is evenly distributed throughout the filling.
- Whip the Cream and Fold:
- In a separate bowl whip the heavy cream until soft peaks form this should take about three to five minutes on medium speed. Carefully fold the whipped cream into the cheesecake base using a spatula to keep the mixture light and airy without deflating the volume.
- Fill the Mold:
- Lightly grease the inside of a ring mold or bundt pan with a neutral oil or nonstick spray. Spoon the cheesecake mixture into the mold and smooth the top using a spatula to level it out evenly. Tap gently to remove air pockets.
- Chill to Set:
- Refrigerate the filled mold for at least four hours preferably overnight. This allows the gelatin to fully set and the flavors to meld for the best texture and taste.
- Add Toppings and Serve:
- Once set gently invert the cheesecake onto a serving plate. Spoon peach preserves over the top of the ring allowing it to drip slightly down the sides. Sprinkle chopped pecans evenly over the preserves for a beautiful and delicious finish.
You Must Know
- Naturally gluten free and vegetarian
- Can be made ahead up to twenty four hours
- Kid friendly and crowd pleasing
One of my favorite things is the way the lemon juice cuts through the richness of the cream cheese. My niece always sneaks a spoonful of peach topping before I even finish slicing.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage slice the cheesecake and wrap each piece in plastic before placing in a sealed bag in the freezer. Let thaw in the refrigerator for a couple hours before serving.
Ingredient Substitutions
If you do not have gelatin use agar agar in the same quantity but dissolve it following its package instructions. For a more tropical twist swap peach preserves with mango or pineapple preserves.
Serving Suggestions
Serve with caramel drizzle for extra indulgence. A few slices of fresh peach and a dollop of whipped cream make a lovely garnish. Pair with iced tea or hot coffee for a balanced dessert moment.
Cultural Context
No bake desserts gained popularity in the mid twentieth century when refrigeration became more common. This recipe celebrates Southern US flavors with its use of peaches and pecans.
Frequently Asked Questions About Recipes
- → What can I use instead of a ring mold?
A springform pan or any round cake pan can be used as an alternative to a ring mold.
- → How do I make this without gelatin?
Agar-agar is a good vegan substitute for gelatin and can be used to achieve a firm set.
- → Can I add more peach flavor to the cheesecake?
Mixing some peach preserves directly into the cheesecake batter enhances the peach flavor throughout.
- → How should I store leftovers?
Store the cheesecake in an airtight container in the refrigerator for up to four days or freeze slices for up to one month.
- → How do I serve frozen cheesecake?
Thaw frozen slices in the refrigerator for about two hours before serving for the best texture.