Peaches and Cream No Bake Cheesecake

At first, I didn't think the graham cracker mixture would cover the 13 X 9-inch pan, but I kept pressing the mixture down and pushing out to the edges. It covers the dish nicely without having too thick of a crust. To make a lower calorie version of this dish, use the Philadelphia Neufchatel Cheese and Cool Whip Lite.

Peaches and Cream No Bake Cheesecake
Peaches and Cream No Bake Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 2

    cups graham cracker crumbs

  • 6

    Tbsp margarine, melted

  • 1

    cup sugar, divided

  • 4

    pkg (8 oz each) cream cheese, softened

  • 1

    pkg (3 oz) peach jello

  • 1

    can (15 oz) sliced peaches, drained and chopped OR 2 chopped fresh peaches

  • 1

    tub (8 oz) Cool Whip

Directions

Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13 X 9-inch pan. Refrigerate while preparing filling. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add jello; mix well. Stir in peaches and Cool Whip. Spoon over crust; cover. Refrigerate 4 hours or until firm.

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