No Bake Raspberry-Peach Cheesecakes
- xxoliviarussellxx
- Dec 10, 2014
- 2 min read
Our Christmas tree is up, my centerpieces are complete and I'm almost completely done with my table setting. Something just feels off about it. I'm wondering if I should've used a table cloth instead of putting everything on the bare table. I'll look into that tonight.
But last night, I tried a new recipe that had me super excited when I first saw it. The original recipe called for cranberries and orange. Do you know how expensive a can of cranberries is? And they don't even sell fresh cranberries in the produce aisle over here. So I made some substitutions to stay on the cheap side. (Got 3 cans of sliced peaches for only $5! Holla!) I also learned how little 6 oz can be. Seriously, Maths was not my strong suit in school. Don't judge me. I also substituted the orange with raspberry agave (I told you guys I'm addicted to using that).
When I tasted this I honestly had to pause to compose myself. The taste just leaves you breathless! My friend said I was being big-headed, but if you try this recipe I think you would agree that the citrus flavours explode on your taste buds, the soft velvety goodness of the cream cheese melts in your mouth, and the small portions leave you feeling guilt-free! Perfect when indulging in your guilty pleasures this holiday season!
No Bake Raspberry-Peach Cheesecakes
Ingredients
For The Crust
6 ounces crispy gingersnap cookies
1 tablespoon instant coffee granules
3 tablespoons applesauce
For The Cheesecake
1 8-oz package cream cheese
1 cup white sugar
2 tablespoons raspberry agave
2 teaspoons vanilla extract
For The Topping
1/2 cup diced peaches
DIRECTIONS:
1. In a food processor or blender, pulse the gingersnap cookies until the cookies form crumbs. In a small bowl, combine cookie crumbs, coffee and applesauce, mix until combined. Press crumbs onto the bottoms of individual serving dishes - about 1 heaping tablespoons per dish.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, beat together cream cheese, sugar and raspberry agave for about 3 minutes. Add in vanilla extract and beat an additional minute. Pipe or spoon cheesecake filling into individual serving dishes, directly onto the prepared crust layers.
3. Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with peaches.
Hope you enjoy these little desserts. I can't wait to share more of my Country Christmas photos and recipes with you!
Until then,
XoX
Olivia
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