No-Bake Peach and Cream Cheesecake

Instructions:

1. Prepare the biscuit crust:

• Crush the biscuits:

  • Put 200 g of biscuits into a food processor and blend into fine crumbs.
    If you don’t have a food processor, place the biscuits in a sealed bag and crush them with a rolling pin until finely ground.

• Mix with butter:

  • Transfer the crumbs to a bowl, pour in 90 g melted butter, and mix until evenly combined. The texture should resemble wet sand.

• Form the crust:

  • Press the crumb mixture firmly into the base of the 18 cm pan.
    Ensure it’s evenly spread and compact using the back of a spoon or a flat-bottomed glass.
    Place in the fridge to set while you prepare the filling.

2. Make the peach and cream filling:

• Prepare the peaches:

  • Slice 300 g of peaches. For a smoother filling, you can dice them into small pieces or lightly blend them into a chunky puree.

• Mix yogurt and condensed milk:

  • In a large bowl, combine 300 g yogurt and 200 g sweetened condensed milk. Whisk until smooth and well combined.

• Heat cream with agar agar:

  • In a saucepan, add 400 ml cream and 15 g agar agar.
    Heat over medium heat, stirring constantly to fully dissolve the agar agar.
    Bring to a gentle simmer for 2–3 minutes to activate the agar properly.

• Combine everything:

  • Gradually pour the warm cream mixture into the yogurt-condensed milk mixture, stirring continuously.
    Once well combined, gently fold in the peach pieces.

3. Assemble the cheesecake:

• Pour the filling:

  • Take the crust from the fridge and pour the peach-cream filling over it.
    Spread it evenly and smooth the top with a spatula.

• Chill:

  • Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until fully set.

4. Optional topping:

• Add chopped almonds:

  • If desired, sprinkle 15 g of chopped almonds over the top before serving to add texture and a nutty flavor.

Tips for a perfect cheesecake:

• Activating agar agar:
  Ensure it’s fully dissolved and simmered long enough. If not activated properly, the filling might not set.

• Peach variations:
  Fresh peaches are ideal, but canned ones work in a pinch—just drain them well before use.

• Cookie crust options:
  Use your favorite type of biscuits—digestive, graham crackers, or even chocolate cookies for a twist.

• Serving tip:
  For clean slices, dip a sharp knife in hot water and wipe between cuts.

Common Questions:

• Can I use gelatin instead of agar agar?
  Yes, but remember agar is vegan and sets differently. If using gelatin, follow the package instructions for the right ratio.

• Can I make it dairy-free?
  Yes! Use dairy-free yogurt, cream, and condensed milk alternatives. Just make sure the consistency is similar to keep the texture right.

• What if the filling doesn’t set?
  It likely means the agar wasn’t activated properly. Try refrigerating longer or, if needed, reheat the mix with more agar and reset it.

Storage:

• Refrigeration:
  Store in the fridge for up to 5 days. Keep it covered to prevent it from absorbing odors.

• Freezing:
  Freeze for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

Conclusion:

This no-bake peach and cream cheesecake is a timeless dessert that balances fruity freshness with a rich, creamy filling. Whether served at a special gathering or on a hot summer day, it’s sure to be a crowd-pleaser. The crisp crust and optional almond topping provide a delightful contrast to the smooth, luscious interior. Enjoy this elegant dessert with friends and family!