no-bake peach dessert | The Rowdy Baker

Each month I join a group of bloggers to bring you a series of themed recipes. This month we are saying goodbye to Summer fruits.

Summer is almost gone, and so are the luscious fruits I’ve been taking for granted. Berries, grapes, melons, peaches…I’ll miss them all this winter when we’re down to apples and oranges!

For my last hurrah I made a no-bake dessert with berries in the bottom and peach slices around the sides. The filling is peaches, whipped cream, cream cheese, and sour cream…with a little Peach Schnapps. It’s good cold from the refrigerator, and a delightful treat when eaten frozen.

So grab some peaches while they’re still ripe and luscious, and give this recipe a try. It’s not a slam-dunk recipe – you’ll have to put a little effort into it – but I can guarantee it will get lots of attention!

You’ll need at least 4 large peaches for this dessert, and to really make it special, cover the bottom with raspberries or sliced strawberries before adding the filling. Non-dairy whipped topping may be substituted for the whipping cream – 4 cups for the filling, and 2 cups for decorating.

You’ll also need a springform pan (I used a 10-inch, but a 9-inch pan would be okay…it would take less peaches to go around the bottom and the filling would be higher) and enough time to allow the dessert to set completely.

Pretty as a Peach No-Bake Dessert

Author: The Rowdy Baker

Ingredients

Crust:
1 ½ cups graham cracker crumbs
½ cup sugar
2 tablespoons butter, melted
½ teaspoon cinnamon
¼ teaspoon ginger
Puree:
¼ cup Peach Schnapps (or substitute peach nectar)
1 ¼ cup cold water, divided
2 packages unflavored gelatin
2 cups chopped fresh peaches
1 tablespoon fresh lemon juice
½ cup sugar
½ teaspoon cinnamon
Pinch salt
Filling:
4 ounces cream cheese, softened
½ cup sour cream
1¼ cup powdered sugar plus 2 tablespoons, divided
3 cups heavy whipping cream
2 peaches, sliced
1 cup raspberries or sliced strawberries, if desired

Instructions

In a small bowl, combine all of the crust ingredients. Press evenly into the bottom of a 10½ –inch springform pan. Set aside.
In a small bowl or cup, combine Peach Schnapps and ¼ cup cold water. Sprinkle both packages of gelatin over the liquid and let it sit for 10 minutes to soften. Meanwhile...
In a medium saucepan, combine 1 cup cold water, chopped peaches, and lemon juice. Bring to a boil and reduce the heat to medium. Cook for 7 minutes, stirring occasionally.
Add sugar, cinnamon, and salt. Cook for 1 minute.
With a slotted spoon, scoop peaches into a small bowl, reserving peach juice in pan.
Add the gelatin mixture to the hot peach juice in pan, whisking until completely dissolved. Allow to cool.
With an electric mixer, beat the cooked peaches into a puree, leaving some small chunks.
In a medium bowl, beat the cream cheese until smooth. Add sour cream, powdered sugar, peach puree, and cooled gelatin mixture and mix until combined. Chill until slightly thickened, about 10-15 minutes.
Whip the 3 cups of cream until it begins to thicken. Add 2 tablespoons powdered sugar and beat until very thick. Reserve 2 cups of whipped cream for decorating, and gently stir the rest into the peach mixture.
Cut 2 peaches into slices. Set along inside edge of the pan, round side up. If the slices are thin, you can balance a second layer of peaches on top of the first. If you are adding berries, place them in the bottom of the pan.
Spoon filling into pan and smooth the top. Pick the pan up and drop it gently a few times to make sure there are no air pockets in the dessert.
Pipe the remaining whipped cream onto the top. Cover and chill for at least 4 hours. (Overnight is better.) Before serving, decorate with sliced peaches or berries.