You’d think by now (the whole culinary school & using social media thing) I’d be really good at taking food pics now ANDDDDDD I’m not.
This recipe was put together as an entry for Sally’s Baking Addiction July Challenge. I just couldn’t get that wonderful shot of cheery cheesecake jars like in her cover photo BUT what I did do was make one tasty no bake dessert.
The hardest part in this recipe was crushing the ginger snaps. Those things are HARD to crush. I pretty much used half a bag to get a decent amount. You may want to stick with using graham crackers lol but it does add bit more flavor and crunch. I enjoyed this so much, I ate 16 oz of it to myself.
AND!!!! To make it even easier, I used a can of fried apples and fried peaches I had. Draining the liquid from the cans, I mixed them together in a bowl, chopped them up and voila! I know people like to emphasize “homemade” but honestly, canned fried apples & peaches make AWESOME quick/semi home made desserts.
So all the Golden Girls because that was the only thing missing from this cheesecake!!
No Bake Peach Apple Cheesecake
- 2 tbsp Unsalted Butter melted
- 1 cup Ginger Snap Crumbs
- 1 cup Heavy Whipping Cream cold
- 8 oz Cream Cheese 1 box, softened
- 1/2 cup Sugar
- 2 tbsp Sour Cream
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 can Fried Cinnamon Apples
- 1 can Fried Peaches
- Prep your glasses/jar first.
- Stir melted butter into ginger snap crumbs until it looks like wet sand (similar to the texture of using graham crackers). Then spoon a decent amount into the bottom of your glasses.
- Open both cans of apples and peaches, draining the liquid, then combine. Once combine season to taste by adding more cinnamon & sugar if the flavor isn’t quite there for you. Using a potato masher or a food chopper, chop the mixture into your desired size. Set aside.
- Using a stand mixer fitted with a whisk attachment (or a hand mixer if you don’t have a stand), whip the heavy cream into stiff peaks on medium-high speed about 4-5 minutes. Set aside.
- Next beat cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure all the lumps are out, you don’t want chunky cheesecake lol.
- Take the reserved whipped cream with a spatula and slowly fold it into the cheesecake mixture. (Don’t over mix or the air will deflate from your whipped cream).
- Layer a spoonful of the fruit mixture over the ginger snap crust. Then about 1/3 cup of the cream cheese mixture. Finishing with healthy spoonfuls of the fruit mixture to top it off.
- Refrigerate at least 30 minutes before serving.
- Since I am the only one who really eats cheesecake in my house, I used 2 16 oz cups. I use only half of the fruit mixture. However if you portion accurately you can stretch this recipe anywhere between 4/6 – 8 oz jars.
- My ginger snap crumbs are a mix between fine and little cookie chunks. I like the extra crunch.
- I used bigger pieces of the ginger snaps as a topping.