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Three Cheese No-Bake Cheesecake

  • Author: Olga's Flavor Factory
  • Prep Time: 3 hours 20 mins
  • Cook Time: 10 mins
  • Total Time: 3 hours 30 mins
  • Yield: 1 (9 inch) cake 1x
  • Category: Sweets

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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:

  • 45 cups sliced peaches, fresh or frozen (optional) to decorate the cheesecake
  • 1/3 cup sugar
  • 1/2 cup water
  • 1/4 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 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.)
  11. Slice the peaches thinly and place them on top of the Cheesecake, slightly overlapping. It’s pretty self explanatory.