This is my favourite recipe for No Bake Cheesecake and comes from the first cookbook our church published years ago. Credit goes to Yvonne W. who submitted it.
I made this using fresh peaches, but you can substitute whatever fruit is in season to top the cheesecake.
- 1 cup slivered or sliced almonds
- 2 tablespoons sugar
- 2 cups graham wafer crumbs
- 1/4 cup sugar (or less)
- 1/3 cup melted butter
- 12 ounces cream cheese at room temperature (not the whipped variety)
- 1/2 cup sugar
- dash of salt
- 1/3 cup lemon juice
- 1 1/3 cups milk
- 1 1/2 packages gelatin
- 1/3 cup cold water
- 1 1/2 cups whipping cream
- Several large peaches
- 2 tablespoons sugar
- Place almonds and sugar in a frying pan over medium heat.
- Heat and stir until sugar is completely melted and the almonds are brown and crunchy. (watch closely as they will burn quickly)
- Spread out almonds on a sheet of waxed paper and allow to cool.
- In a mixing bowl, combine graham wafer crumbs, 1/4 cup sugar and melted butter.
- Press into a 9" x 13" glass pan. Refrigerate while you make the filling.
- Beat the cream cheese and sugar in a large bowl until light and fluffy.
- Mix in lemon juice.
- Add milk and mix again, scraping sides of bowl.
- Dissolve gelatin in cold water and warm on stove until dissolved.
- Add to cream cheese mixture and mix well.
- Chill mixture in refrigerator until thickened, stirring every 5 minutes, until slightly thickened.
- Whip cream until soft peaks form.
- Fold gently into cream cheese/gelatin mixture.
- Spread over crumb base and refrigerate until set.
- When ready to serve, peel and slice peaches adding a tablespoon or 2 of sugar if desired.
- Spoon peaches over cheesecake and sprinkle with a tablespoon or so of the candied almonds.
Note - When I made this to take to a party a while ago, I forgot to add the milk. The cheesecake turned out just fine, However it was not quite as light as the next time when I remembered to add the milk!