Instructions:
1. Prepare the biscuit crust:
Crush the biscuits:
Put 200 g of biscuits into a food processor and blend into fine crumbs.
If you don’t have a food processor, place the biscuits in a sealed bag and crush them with a rolling pin until finely ground.
Mix with butter:
Transfer the crumbs to a bowl, pour in 90 g melted butter, and mix until evenly combined. The texture should resemble wet sand.
Form the crust:
Press the crumb mixture firmly into the base of the 18 cm pan.
Ensure it’s evenly spread and compact using the back of a spoon or a flat-bottomed glass.
Place in the fridge to set while you prepare the filling.
2. Make the peach and cream filling:
Prepare the peaches:
Slice 300 g of peaches. For a smoother filling, you can dice them into small pieces or lightly blend them into a chunky puree.
Mix yogurt and condensed milk:
In a large bowl, combine 300 g yogurt and 200 g sweetened condensed milk. Whisk until smooth and well combined.
Heat cream with agar agar:
In a saucepan, add 400 ml cream and 15 g agar agar.
Heat over medium heat, stirring constantly to fully dissolve the agar agar.
Bring to a gentle simmer for 2–3 minutes to activate the agar properly.
Combine everything:
Gradually pour the warm cream mixture into the yogurt-condensed milk mixture, stirring continuously.
Once well combined, gently fold in the peach pieces.
3. Assemble the cheesecake:
Pour the filling:
Take the crust from the fridge and pour the peach-cream filling over it.
Spread it evenly and smooth the top with a spatula.
Chill:
Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until fully set.
4. Optional topping:
Add chopped almonds:
If desired, sprinkle 15 g of chopped almonds over the top before serving to add texture and a nutty flavor.
Tips for a perfect cheesecake:
Activating agar agar:
Ensure it’s fully dissolved and simmered long enough. If not activated properly, the filling might not set.
Peach variations:
Fresh peaches are ideal, but canned ones work in a pinch—just drain them well before use.
Cookie crust options:
Use your favorite type of biscuits—digestive, graham crackers, or even chocolate cookies for a twist.
Serving tip:
For clean slices, dip a sharp knife in hot water and wipe between cuts.
Common Questions:
Can I use gelatin instead of agar agar?
Yes, but remember agar is vegan and sets differently. If using gelatin, follow the package instructions for the right ratio.
Can I make it dairy-free?
Yes! Use dairy-free yogurt, cream, and condensed milk alternatives. Just make sure the consistency is similar to keep the texture right.
What if the filling doesn’t set?
It likely means the agar wasn’t activated properly. Try refrigerating longer or, if needed, reheat the mix with more agar and reset it.
Storage:
Refrigeration:
Store in the fridge for up to 5 days. Keep it covered to prevent it from absorbing odors.
Freezing:
Freeze for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
Conclusion:
This no-bake peach and cream cheesecake is a timeless dessert that balances fruity freshness with a rich, creamy filling. Whether served at a special gathering or on a hot summer day, it’s sure to be a crowd-pleaser. The crisp crust and optional almond topping provide a delightful contrast to the smooth, luscious interior. Enjoy this elegant dessert with friends and family!
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