Make the Most of Your Farmers Market Haul with No-Bake Peach Cheesecake

It's hard to beat a no-bake cheesecake for a cool summer treat on a hot day. But it's not hard to top one: we used super ripe freestone peaches tossed with a little honey! The results are pretty incredible.

Yields: 6-8 servings

Prep Time: 45 mins

Total Time: 6 hours

Ingredients

• 4 oz.

  gingersnap cookies (about 18 to 20 cookies)

• 3/4 c.

  roasted and salted almonds

• 4 tbsp.

  (1/2 stick) unsalted butter, melted

• 1/2 c.

  plus 2 tablespoons granulated sugar, divided

• 1 3/4 c.

  cold heavy cream

• 2

  (0.25-ounce) envelopes unflavored gelatin

• 1 1/2 c.

  sour cream

• 1

  (8-ounce) package cream cheese, at room temperature

• 2 tsp.

  pure almond extract

• 1/2 tsp.

  kosher salt

• 1

  to 2 medium peaches, sliced

• 1 tsp.

  pure honey

Directions

1. Pulse cookies and almonds in a food processor until finely ground, 15 to 20 times. Add butter and 2 tablespoons sugar, and pulse to combine, 8 to 10 times. Press mixture firmly into bottom and 1/2 inch up the sides of a 9-inch springform pan. Freeze up to 1 day.

2. Pour cream into a medium saucepan and sprinkle gelatin over top. Let stand 10 minutes. Cook cream mixture over medium-low heat, stirring constantly, until gelatin has dissolved, 5 to 7 minutes. Allow to cool, 10 minutes.

3. Using a clean food processor, pulse sour cream, cream cheese, almond extract, salt, and remaining 1/2 cup sugar until smooth, 1 to 2 minutes. Add cream mixture, and pulse to combine. Pour filling into crust. Cover pan with plastic wrap and chill until firm, at least 6 hours and up to 2 days.

4. Combine peaches and honey in a bowl. Let sit 10 minutes. Arrange on cheesecake. Serve immediately.

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