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| Strawberry No Bake Cheesecake with Peach Compote |
"Strawberry No Bake Cheesecake."
"Ohhh!! You know me so well. That means I can lick the spatula without getting salmonella."
That was the exchange between My Oldest and myself while making Strawberry No Bake Cheesecake with Peach Compote. She loves cheesecake and was excited to lick the bowl without having to eat raw eggs.
I have a great cheesecake recipe. I got it from my sister-in-law's neighbor's brother. The recipe takes lots of eggs, cream cheese, and sour cream and graham crackers for the crust. I was out of eggs and sour cream so off to the internet to find a recipe for cheesecake with ingredients I had on hand. I found a cheesecake recipe that could be made in less than a half an hour with about 3 to 4 hours of chilling time and I had everything needed to whip it up. We still get to eat cheesecake and I have to do much less work. Thanks to Adam over at Baking with Dynamite for providing the basis of my recipe.
The resulting cheesecake did not disappoint. A light and creamy filling with a crunchy granola based crust combine for a delicious cheesecake. No Thank You Boy liked it enough to have 2 pieces. He also just finished his first day of football camp so that may have had something to do with his overindulgence. My Oldest gave a simple review, "That was really good." I'll be having another piece as soon as I finish this post and before heading off to bed. I think I'll have another piece for breakfast tomorrow morning too.
This would be a welcome addition to any 4th of July party. Top with some blueberries for a red, white, and blue treat.
Strawberry No Bake Cheesecake with Peach Compote
Crust:
2 cups granola
1/4 cup sugar
2 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1/4 cup butter, melted
Cheesecake:
2 – 8oz. packages neufchatel cheese
2 – 6 oz. containers strawberry yogurt - fruit on the bottom
1/2 cup sugar
2 teaspoons vanilla extract
1 tablespoon unflavored gelatin mixed in 1/3 cup hot water
Peach Topping:
about 2 cups sliced and peeled peaches
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Preheat your oven to 350 degrees. Grease a 10-inch springform pan.
In a small bowl, combine granola, sugar, cinnamon, nutmeg, and melted butter. Mix so that the granola is evenly coated and there are no super large pieces. Spread into the springform pan, pat down so it covers the pan completely, and bake in the oven for 10 - 15 minutes, or until lightly browned. Remove from oven and cool completely.
In a food processor, add all of the cheesecake ingredients except for the gelatin and water. Pulse until smooth. With the food processor running, add in the gelatin-water mixture slowly. Once the cheesecake mixture is well blended, pour over the granola crust.
Refrigerate for 3 - 4 hours - until the cheesecake is set.
Meanwhile, prepare the peach topping. Place peaches, brown sugar, and cinnamon in a small saucepan. Cook over medium heat for about 4 - 5 minutes, or until peaches soften up a bit. Cool slightly.
Serve cheesecake topped with peach compote.
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