No-Bake Peach Cheesecake Bars
These easy No-Bake Peach Cheesecake Bars are a luscious treat made with a crunchy biscuit base, creamy filling, caramelized peaches, streusel, and whipped cream. Serve as dessert.
Servings: 9 people
Equipment
- 1 Food processor
- 8" springform pan square or circular
- 1 mixing bowl
- 1 Hand-held electric whisk
Ingredients
Crust
- 400 g Digestive biscuits
- 150 g unsalted butter melted
Filling
- 460 g of cream cheese room temperature
- 75 g of granulated sugar
- 1 teaspoon of vanilla extract
- 245 ml of whipped cream room temperature
Peach Topping
- 5 peaches sliced
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoon lemon juice
- 3 teaspoon water
- 3 teaspoon cornstarch
Streusel
- ¼ cup all-purpose flour
- 2 ⅓ teaspoon brown sugar
- 1 ¼ teaspoon sugar
- a pinch of salt
- 1 tablespoons 17 g unsalted butter melted and cooled
Topping
- Whipped cream
- Caramel for serving
Instructions
Crust
- Blitz digestive biscuits in a food processor until they have a crumb-like texture. If you don't have a food processor, place the cookies in a sandwich bag and crush them using a rolling pin or a similar blunt object.
- Combine the crumbs with melted unsalted butter in a medium-sized bowl, stirring until the mixture is well incorporated.
- Transfer the biscuit mixture into a square springform pan, and press it down with a spoon or glass cup to ensure it is evenly spread and firm. Cover the pan with plastic wrap and refrigerate for 30 minutes.
Peach Topping
- In the meantime, prepare the peach topping. Slice a peach around the center and remove the seed. Then slice evenly. Repeat this step with the remaining peaches.
- Add the peaches, brown sugar, cinnamon, nutmeg, lemon juice, water and cornstarch to a small pot. Heat on a medium to high heat from 8-12 minutes or until caramelized and stir from time to time. Leave to cool once done.
Streusel
- Melt the butter in a separate small pot on medium-low heat.
- Then stir in the remaining ingredients with a fork, until evenly combined. Remove from the heat and leave to cool
Creamy filling
- In the meantime, whisk heavy cream until stiff peaks form then add, cream cheese, sugar, and vanilla gently fold or whisking it into the mixture until it is well combined.
Assemble
- Remove the biscuit base from the fridge and remove the plastic wrap and pour the cream cheese filling on top and smooth. Then pour the cooled caramelized peaches on top and flatten gently and top with streusel.
- Cover with a plastic wrap and let it set for 6 hours in the fridge.
- Once the cheesecake has set divide it into 9-6 equal-sized squares and top with whipped cream and caramel when serving.
Video
Notes
- Filling Mixing: Be cautious not to overmix the filling, as it can affect the texture. Mix just until combined.
- Full-Fat Ingredients: Use full-fat cream and cream cheese for the best texture. Low-fat ingredients may result in a runny cheesecake.
- Room Temperature: Ensure that all filling ingredients are at room temperature. This helps proper mixing and ensures a creamy texture.
- Crust Variation: Instead of digestive biscuits, you can make the crust with golden Oreos or graham crackers. Whipped Cream: To save time, consider topping your cheesecake bars with store-bought whipped cream.