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Angels Unawares, Serial #27 and No Bake Peach Cheesecakes

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Out of the strawberries–and into the peaches!

Those of y’all (guess where we’re from–then again, we could be faking our regional identity; you never know) who follow this blog regularly (must be one or two of you out there) know we recently went through a strawberry phase, as we designated strawberries the Reading and Recipes fruit of the spring and highlighted them in several recipes.

Well, springtime is over; it’s on into summer.

And while there are many fruits associated with summer, the early summer fruit of our choice is the peach. In the temperate climates, local peaches are starting to show up on fruit stands and in the farmer’s markets. And if you’re lucky, and willing to brave the heat and those rickety leaning ladders and the itchiness of peach fuzz, you may be able to find a pick-your-own peach orchard nearby where you can pick this delicious fruit at the peak of its ripeness and juiciness. A truly ripe peach doesn’t last long or transport well, so you probably won’t find one in the grocery store. They are worth the effort if you have an orchard nearby.

And once you have your peaches (from whatever source), save out a couple for these No Bake Peach Cheesecakes. As the name tells you, this is a great summertime recipe because you don’t have to heat up the oven or the kitchen. And the graham cracker crust and Greek yogurt are the perfect complement to the delicate flavor and sweetness of the peaches. What a great treat to kick-off the Season of the Peach!

Bring on the heat. We’re ready now–with these No Bake Peach Cheesecakes!

mini peach cheesecakes

No Bake Peach Cheesecakes

4 mini graham cracker crusts

2 medium ripe peaches, peeled, pitted, and sliced

2 Tablespoons granulated sugar

2 Tablespoons water, divided

2 teaspoons cornstarch

4 ounces cream cheese, room temperature

1/2 cup peach Greek yogurt

2 Tablespoons powdered sugar

1/2 teaspoon vanilla extract

In a large saucepan, combine the peaches, granulated sugar, and 1 tablespoon of water. Heat this mixture over med-high heat, stirring occasionally, and bring to a boil. While you are waiting for that mixture to boil, mix together the cornstarch and 1 tablespoon of water. Once the peach mixture comes to a boil, stir in cornstarch. Bring the mixture to a boil again and stir constantly. Boil for 2 minutes, or until the mixture thickens, and remove from heat.

In a large mixing bowl, beat the cream cheese, yogurt, powdered sugar, and vanilla with a handheld mixer for 3-4 minutes, or until very fluffy. Pour the cream cheese mixture into the graham cracker crusts. Top the cheesecake mixture with the peaches.

Refrigerate for at least an hour, or until ready to serve.

Makes 4 mini cheesecakes.

peach cheesecake

{Adapted from Cooking to Perfection}

Click below to listen to or read Serial #27 of “Angels Unawares”.

Angels Unawares, Serial #27, audio © Jeffrey Anderson

Angels Unawares, Serial #27, text © Jeffrey Anderson


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