• PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake

PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake

5
(2) 2 Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

16 servings

What You Need

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Make It

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  • Mix graham crumbs, margarine and 1/4 cup sugar until blended; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP and peaches. Spoon into crust.
  • Refrigerate 4 hours or until firm.

Size Wise

You'll know it is a special occasion when you get to enjoy a serving of this luscious cheesecake.

Substitute

Prepare using 1 drained 15-oz. can peaches.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 20g
Saturated fat 11g
Cholesterol 35mg
Sodium 400mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 25g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • hsandra |

    Delicious and very rich!!! I made this cheescake and I could not stop eating it. I had filling leftover and I just ate it without the graham cracker crust. I must say a person really has to love peach....I really do!!!!!

  • cvitas |

    Delicious! I made it with regular cool whip instead. Also, I lined my pan with wax paper - parchment would work as well. Cut it so that it is as wide as the bottom of the pan but long enough to hang over the two sides. Once cooled, carefully lift the entire dessert out of the pan. This resulted in fewer botched pieces when I cut it apart! Scrumptious!

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