Cool and creamy, with the perfect texture, topped with Peaches and Raspberries
Ingredients
CRUST:
About 1½ - 2 cups graham cracker crumbs
3-4 tablespoons sugar
about ⅓ cup of butter, melted
FILLING:
2 8-ounce packages cream cheese, softened (I used 1 regular and 1 light - DON'T use fat free)
1 can sweetened condensed milk, like Eagle Brand
1 regular size tub of whipped topping, like Cool Whip
¼ cup lemon juice, fresh squeezed is best
2 teaspoons good vanilla
TOPPING:
4 cups ripe peaches (About 7-8 peaches, peeled and pitted)
½ - ¾ cups of sugar. This depends on the sweetness of the fruit. Just don't overpower the flavor of the fruit by oversweetening
1 pint red rasperries (1 cup) You could use frozen unsweetened if you can't get fresh
3-4 Tablespoons Corn starch or food starch, mixed with enough COLD water to make a thin slurry, a little thicker than water.
Instructions
Preheat oven to 350°
CRUST
Mix cracker crumbs with sugar, then pour in melted butter. Keep stirring and mixing together until all crumbs are coated. Press down into the pan to form a crust. Bake for about 8 minutes, until edges start to brown. Remove from the oven and set aside to cool.
FILLING:
Mix the softened cream cheese until smooth. Stir in about ¼ to ⅓ of the can of sweetened condensed milk until smooth. Stir in the rest of the sweetened condensed milk unitl smooth. Add the vanilla and lemon juice. When all is smooth and blended, FOLD in the whipped topping. Once that is all mixed in, pour/spoon it over the cooled graham cracker crust. Refrigerate.
TOPPING:
Place the peaches and sugar in a medium saucepan over medium heat. Heat until sugar is dissolved and juice is beginning to bubble. Be you don't stir too much, or the peaches will break down, and you will have Melba Mash! :) BE READY TO STIR QUICKLY SO THE CORNSTARCH MIXTURE DOESN"T LUMP. Stirring quickly, drizzle in about half of the cornstarch/water slurry. It should thicken very quickly as long as it is simmering. It should thicken about to the consistency of pie filling, or a little more. Stir in the raspberries. You may need to thicken a little more, depending on how juicy the fruit is. Once you have the consistency you want, set it aside to cool. Here, you could set the pan in some icewater to speed the process.
Once it reaches room temperature or cooler, spread over the top of the cheesecake. Cover and return to the refrigerator to completely chill.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/no-bake-peach-melba-cheese-cakepie/