5 from 4 votes
no bake dessert
A wonderful no bake recipe for a wonderful Peach Cream Cup that will impress your family!
Servings: 12 mini cheesecakes
Author: adapted from Tales of an Overtime Cook
Ingredients
For the Crust:
  • 1 cup graham crumbs
  • 2 tablespoons butter melted
For the Filling:
  • 1/2 tub of Cool Whip 1L size
  • 3 medium-sized peaches I whizzed mine up in a blender with the skins on
  • 1/3 cup Marshmallow Fluff
  • Garnish:
  • Be creative you can either top with some graham crumbs or some cut up peaches.
Instructions
For the Crust:
  1. Melt the butter in the microwave for about 25 to 30 seconds.
  2. In a bowl combine the graham crumbs and butter and mix well.
  3. Pour into mini cups or into non stick sprayed mini cheesecake pans.
  4. I tamp mine down with the blunt end of a honey dripper. Yes a honey dripper has a blunt end.
For the Filling:
  1. Pop your peaches in a blender or food processor and pulse until they are liquidy and smooth.
  2. In a mixer combine your cool whip, peaches and marshmallow fluff, whisk until creamy.
  3. Pour into cups or pan over top of the crust.
  4. Even the tops.
  5. Tap on the counter lightly to get rid of any air pockets.
  6. Pop in the fridge for about 2 hours.
  7. You can also choose to freeze them for an ice cream treat.
  8. Remove from the fridge or freezer. If in a cheesecake pan remove them gently and plate them.
  9. Garnish any which way you like.
  10. Serve with a big old peachy smile!