No-Bake Peach Cheesecake

Ingredients:

1 cup graham cracker crumbs

⅓ cup pecan halves or candied pecans, finely chopped

½ teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

16 ounces cream cheese, room temperature

14 ounces sweetened condensed milk

2 teaspoons pure vanilla extract or vanilla bean paste

8 ounces frozen whipped topping, thawed

For the Peach Compote:

1 pound fresh or frozen sliced peaches

½ cup packed light brown sugar

3 tablespoons water

¼ teaspoon pure vanilla extract

1 teaspoon ground cinnamon

Whipped topping

Candied pecans

Instructions:

In a medium bowl, combine graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Stir until the mixture resembles wet sand. Evenly distribute the mixture among 8 individual serving dishes. Press the crumbs into the bottom of each dish and refrigerate to set.

In the bowl of a stand mixer or using a large bowl with an electric mixer, beat the cream cheese until smooth and creamy, about 3 minutes. Gradually add the sweetened condensed milk while mixing on low speed. Stir in vanilla extract. Scrape down the sides of the bowl and mix for another 1-2 minutes. Gently fold in the thawed whipped topping.

Spoon or pipe the cheesecake filling over the chilled crusts in the serving dishes. Return to the refrigerator and let chill while preparing the peach compote.

In a medium saucepan over low-medium heat, combine sliced peaches, brown sugar, water, vanilla extract, and ground cinnamon. Cook, stirring occasionally, until the mixture thickens and the liquid reduces, about 15-20 minutes. Allow the compote to cool completely, then transfer to a lidded container and refrigerate.

Before serving, top each cheesecake with a spoonful of peach compote, a dollop of whipped topping, and candied pecans. Serve chilled and enjoy!

Storage:

Refrigerate any leftover cheesecake for up to 3 days.

Enjoy your refreshing and creamy No-Bake Peach Cheesecake!