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No Bake Peach Cheesecake #SummerVibes
Food & Drink
4 cups peeled and chopped peaches
¾ cup sugar
1 and ½ tablespoons lemon juice
1 and ½ cups digestive biscuit crumbs
2 tablespoons melted butter
2 (8oz.) packages low-fat cream cheese
1 cup Greek yogurt
1 tablespoon powdered sugar
1 tablespoon vanilla extract
Cherries and fresh mint leaves for topping, optional
Combine chopped peaches and sugar in a medium pan and cook over medium-high heat until it boils. Reduce heat to medium low and let it simmer about 10 minutes. Pour in lemon juice and cook it for an extra 5 minutes or until it gets thicker and the liquid evaporates, stirring occasionally. Transfer on a large plate or pan and cool completely.
In a medium bowl, combine the biscuit crumbs and melted butter. Put 2 and ½ tablespoons of the mixture into each glass or jar and gently press on it using a spoon.
To make the cheesecake filling, combine all the ingredients using a food processor. Fill about ¾ of each glass or jar with this mixture.
Top each with cold peach jam. And add a teaspoon of the remaining cheesecake filling on top of the jam. Refrigerate 2-3 hours.
Garnish each with a cherry and a tiny sprig of fresh mint before serving.
Making the jam and chilling is not included to the duration.