Peach Crisp No Bake Cheesecake Cups

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PREP TIME: 25 MIN

BAKE TIME: 5 MIN

TOTAL TIME: 30 MIN

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This yummy dessert has a crust that smells like heaven and has the softest sweet bite.

Ingredients

The Crust

• 1 1/2 Cups Graham Cracker Crumbs
• 1/2 Cup Melted Butter
• 1 Tbsp Sugar

Peach Filling

6 Medium Size Peaches or 5 Large

6 Tbsp Brown Sugar

3 Tbsp Fresh Squeezed Orange Juice

2 Tbsp Granulated Sugar

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1 Tbsp Corn Starch

1 Tbsp Water

2 Tbsp Water(Separate)

2 Tbsp Fresh Squeezed Orange Juice(Separate)

Store Bought Caramel Sauce

Crumble

1 Tbsp Unsalted Butter

1 1/2 Tbsp Brown Sugar

1 Tbsp Granulated Sugar

1 Tbsp Old Fashioned Oats

1 Tbsp Flour

3/4 Tsp Cinnamon

Cheesecake Mousse

6oz Room Temp Cream Cheese

1 1/4 Cups Heavy Whipping Cream

1/3 Cup +1 Tbsp Sugar

1 Tsp Vanilla

Instructions

1. Prepare a cupcake pan with foil cupcake liners.
2. Preheat oven to 350F
3. On a bowl add the melted butter, graham crumbs and sugar and mix until combined. It will be wet and crumbly.
4. Divide the crumbs evenly between the cups and press down and to the sides until it is smooth.
5. Bake the crust for 5 minutes and allow to cool while you make and cool the filling.
6. Peel and cut peaches into 1" cubes.
7. Add the peaches, sugars, cinnamon and orange juice to a pan give it a good mix and turn on to Medium heat.
8. Bring the peaches to a simmer and mixing in between cook for 3-4 minutes until they begin to bubble.
9. Once the timer is up add 2 Tbsp of water mix and allow it to cook for 1 more minute.
10. Bring the heat to low and add the cornstarch to the water mix until combined and add the mix to the peaches.
11. Give it a good mix and it will begin to thicken the peaches.
12. Bring heat to Medium again for one minute and remove from the heat and place the filling on a heat safe bowl.
13. Once the peaches cool a bit add the separate oranje juice and mix until combined.
14. Allow the peaches to cool completely.
15. During this time make the crisp by cooking the butter in medium heat until melted.
16. Once the butter has melted add the remainning ingredients to the pan and give it a good mix.
17. Cook in Medium Heat for about 3-4 minutes until it is toasted.
18. Remove from heat and place in a heat safe bowl to cool.
19. Once the peaches have cooled prepare the no bake cheesecake.
20. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. Once mixture is pretty combined bump the speed up to High and it only takes a couple mins and the mixture will be fluffy and creamy.
21. Once everything is prepared and cooled evenly divide the peach filling between all of the cups.
22. Drizzle some caramel over the peaches.
23. Using a piping bag with a 1M piping tip pipe swirls going up.
24. Sprinkle crumble on all of the cheesecake mousse cups.
25. Refrigerate and allow to set for 1-2 hours.

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. If you have extra batter you can save it and use it as a dip or enjoy on pancakes!.
3. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
4. Share your pics with me on social media! #sweetmelibakery