Three Cheese No-Bake Cheesecake

Three Cheese Cheesecake With Rum Infused Peaches Who doesn’t like cheesecake? Whoever it is, I wouldn’t be too keen on their opinions about food:), because cheesecake happens to be one of my favorite desserts, right up there after Medovik or Smetannik.

My sister and I were recently looking through a Food and Wine Magazine and this Triple-Cheese Cheesecake with Amaretti Crust jumped right out of the page and caught our attention. We knew right then and there that we would be making this cake very soon. I decided to make this for Milana’s birthday and it was a huge success with everyone, especially with me, since it was so easy to make.

This is such an easy version, since you don’t need to bake it (except for the crust). I’ve tried many no-bake Cheesecakes in my life, and this one is the best so far. The texture is a dream. So many no-bake cheesecakes remind me of Jello. Not that there’s anything wrong with it, and I do like them in their own way, but this one is very different. It’s velvety, luscious and perfectly creamy.

The crust has a little somethin, somethin, because Amaretto cookies are used in addition to the usual graham crackers. They are Italian almond cookies and they really spruce up and flavor the crust with their almondy flavor.

I topped the cheesecake with some rum-infused peaches. Cheesecake, almonds, peaches and rum. That is a winning combination in my book. (Obviously, since I dreamed it up in my head).

Ingredients:

Crust:

20 amaretto cookies

4 graham cracker cookies

5 Tablespoons butter, melted

pinch of salt

Cheese Filling:

2 Tablespoons water

2 teaspoons unflavored gelatin

2 (8 0z) packages cream cheese, softened

3/4 cup ricotta cheese

3/4 cup sugar

1/2 cup mascarpone cheese, softened (sour cream can be substituted)

2 Tablespoons lemon juice

2 teaspoons vanilla

1 cup heavy cream

Peach Garnish:

4-5 cups sliced peaches, fresh or  frozen (optional) to decorate the cheesecake

Preheat the oven to 350 degrees Fahrenheit.

You can find amaretto cookies in most grocery stores.

IMG_2625 (500x333) Pulse the amaretto cookies and the graham cracker cookies in a food processor until they are ground into crumbs. IMG_2628 (500x334)

IMG_2629 (500x334) Add the melted butter and salt and pulse to combine. IMG_2634 (500x334) Press the crumbs into the bottom and partway up the sides of a 9 inch round spring form pan and bake for about 10 minutes. Cool.

IMG_2637 (500x328) Sprinkle the gelatin over the water and let it stand until the gelatin blooms, about 10 minutes.

IMG_2632 (500x334) Meanwhile, mix the cream cheese, sugar and ricotta cheese in the bowl of a standing mixer using a paddle attachment until evenly combined. IMG_2639 (500x333) Add the mascarpone cheese, lemon juice and vanilla and also mix to combine.

IMG_2641 (500x334)

IMG_2643 (500x334)

IMG_2644 (500x334) In another chilled bowl and whisk attachment, mix the cold heavy cream until soft peaks form.

IMG_2650 (500x334) Melt the gelatin in the microwave, for about 10-20 seconds (it really depends on your microwave. Just don’t boil it.)

Pour the melted gelatin into the cream cheese mixture and mix to combine evenly. IMG_2648 (500x334) Gently fold in the whipped cream. IMG_2652 (500x334) Pour the cream cheese mixture over the crust, even it out and refrigerate for a few hours (at least 2-3).

IMG_2659 (500x334)

IMG_2660 (500x334) While the cake is chilling, Add the peaches, sugar, water and rum into a small saucepan, bring to a boil and cook for 7-10 minutes, just until the peaches soften. IMG_2694 (500x328)

IMG_2696 (500x331) Adjust the amount of sugar depending on how sweet the peaches are. Cool and drain off the excess liquid. (You can also add 1/2-1 teaspoon on cornstarch to the liquid, and cook it for a few minutes until it thickens and use it as a glaze on top of the peaches.)

IMG_2697 (500x334) Slice the peaches thinly and place them on top of the Cheesecake, slightly overlapping. It’s pretty self explanatory. Three Cheese Cheesecake With Rum Infused Peaches

Three Cheese Cheesecake with Peaches (2) I didn’t take any pictures of this part of the process, since we were going sailing and I didn’t want to be late.

If you think this looks fancy and complicated, it isn’t. Imagine me running around, quickly putting the finishing touches on the cake as I’m rushing to move on to more important things, like celebrating Milana’s birthday. It was amazing. We all had an incredible time. Happy Birthday, Milana!

Three Cheese No-Bake Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 (9 inch) cake
Ingredients
Crust:
  • 20 amaretto cookies
  • 4 graham cracker cookies
  • 5 Tablespoons butter, melted
  • pinch of salt
Cheese Filling:
  • 2 Tablespoons water
  • 2 teaspoons unflavored gelatin
  • 2 (8 0z) packages cream cheese, softened
  • ¾ cup ricotta cheese
  • ¾ cup sugar
  • ½ cup mascarpone cheese, softened (sour cream can be substituted)
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla
  • 1 cup heavy cream
Peach Garnish:
  • 4-5 cups sliced peaches, fresh or frozen (optional) to decorate the cheesecake
  • ⅓ cup sugar
  • ½ cup water
  • ¼ cup rum
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pulse the amaretto cookies and the graham cracker cookies in a food processor until they are ground into crumbs. Add the melted butter and salt and pulse to combine. Press the crumbs into a 9 inch round spring form pan and bake for about 10 minutes. Cool.
  3. Sprinkle the gelatin over the water and let it stand until the gelatin blooms, about 10 minutes.
  4. Meanwhile, mix the cream cheese, sugar and ricotta cheese in the bowl of a standing mixer using a paddle attachment until evenly combined.
  5. Add the mascarpone cheese, lemon juice and vanilla and also mix to combine.
  6. In another chilled bowl and whisk attachment, mix the cold heavy cream until soft peaks form.
  7. Melt the gelatin in the microwave, for about 10-20 seconds (it really depends on your microwave. Just don’t boil it.)
  8. Pour the melted gelatin into the cream cheese mixture and mix to combine evenly. Gently fold in the whipped cream.
  9. Pour the cream cheese mixture over the crust, even it out and refrigerate for a few hours, at least 2-3 hours.
  10. While the cake is chilling, Add the peaches, sugar, water and rum into a small saucepan, bring to a boil and cook for 7-10 minutes, just until the peaches soften. Adjust the amount of sugar depending on how sweet the peaches are. Cool and drain off the excess liquid. (You can also add ½-1 teaspoon on cornstarch to the liquid, and cook it for a few minutes until it thickens and use it as a glaze on top of the peaches.)
  11. Slice the peaches thinly and place them on top of the Cheesecake, slightly overlapping. It’s pretty self explanatory.

 

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Comments

  1. Milana says

    Haha I love this blog, and the cheesecake was so perfect for the end of the night. Thank you for making it for me :)

  2. Natasha says

    Hi Olga,
    Where did you get the amartti cookies? I looked for them in price chopper supermarket and they don’t have them. I really want to make this cheesecake for father’s day for my husband. Thank you for the recipe.

    • says

      Hi Natasha,
      I bought mine in a grocery store. Look around in another grocery store. Sometimes they don’t have them in one store and they have them in another. If you can’t find them, that’s ok, just use more graham crackers, about 5 more.

  3. Ilona says

    Hi Olga,

    this is such a beautiful dessert. I would like to try it.. I noticed that the bottom of the springform is removed. Didn’t the crust stick to the bottom or did you use parchment paper??

    • says

      Thank you Ilona! I’m glad this cheesecake caught your eye. My crust did not stick to the bottom of the pan. I did not line it with parchment paper. I would have mentioned it in the instructions if I had. The cake should slide right off the bottom of the pan with just a little encouragement.

  4. Karen says

    Olga:

    I recently made this cheesecake following your recipe. It was delish; however, I had the following problems:
    1. I left the cheesecake in the fridge overnight, yet it still seemed not as solid as it should. In your recipe, did you use the Philadelphia cream cheese? Would you recommend adding more gelatin (3 teaspoons) next time? I heard that it is more efficient when one heats up the gelatin on the stove top instead of the microwave…any ideas?
    2. The crust stuck to the bottom of the pan. Should I spray it with no-stick cooking spray next time? Would you please share how do you “encourage” the crust to slide off the bottom of the pan?

    I’ll be making the cheesecake in the near future, would really like to perfect it. I would like to have it taller. Would the same recipe/ingredient amts. work for a cheesecake baked in an 8″ pan?

    Thanks for your help!

    • says

      Hi Karen!
      I’m sorry to here that you weren’t pleased with the results.
      I personally don’t like for the cheesecake to be stiff, so it’s the perfect texture for me. Of course, you can add more gelatin to make it firmer. Actually, I added more gelatin than the original recipe called for in the first place, so it’s intended to be very tender and fluffy. Yes, it’s better to dissolve the gelatin on the stovetop, just be very careful not to boil it. I know my microwave very well, so it works for me.
      My crust slid right out of the pan, and I didn’t have any issues with it sticking. You can probably grease it up first and then use a very thin spatula to take it out.
      I haven’t made the cheesecake in an 8 inch pan, but I think it should work.

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