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No Bake Peach Pecan Cheesecake Ring

A delightful no-bake dessert featuring creamy cheesecake, sweet peach preserves, and crunchy pecans, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 16 oz 2 packs (8 oz each) cream cheese, softened Use room temperature for easier mixing.
  • 14 oz 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/4 cup 1/4 cup lemon juice Infuses brightness to the flavor.
  • 1/2 cup 1/2 cup heavy whipping cream Whip to stiff peaks.
  • 1/2 cup 1/2 cup peach preserves For topping.
  • 1/2 cup 1/2 cup chopped pecans For topping.
  • 0.25 oz 1 packet (0.25 oz) unflavored gelatin
  • 1/4 cup 1/4 cup warm water For dissolving gelatin.

Method
 

Preparation
  1. In a small bowl, mix the unflavored gelatin with warm water. Stir until fully dissolved and set aside.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sweetened condensed milk and continue mixing until well combined.
  3. Once the gelatin has cooled slightly, slowly add it to the cream cheese mixture. Mix thoroughly.
  4. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  5. Pour the cheesecake filling into a ring mold or bundt pan, cover, and smooth the top.
  6. Chill in the refrigerator for at least 4 hours or until set.
  7. Once set, remove the cheesecake from the mold, drizzle with peach preserves, and sprinkle with chopped pecans.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to one month. Substitute peach preserves for favorite flavors like strawberry or blueberry for variety.