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+ servings
no bake dessert
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5 from 4 votes

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:

  • ½ tub of Cool Whip 1L size
  • 3 medium-sized peaches I whizzed mine up in a blender with the skins on
  • cup Marshmallow Fluff
  • Garnish:
  • Be creative you can either top with some graham crumbs or some cut up peaches.

Instructions

For the Crust:

  • Melt the butter in the microwave for about 25 to 30 seconds.
  • In a bowl combine the graham crumbs and butter and mix well.
  • Pour into mini cups or into non stick sprayed mini cheesecake pans.
  • I tamp mine down with the blunt end of a honey dripper. Yes a honey dripper has a blunt end.

For the Filling:

  • Pop your peaches in a blender or food processor and pulse until they are liquidy and smooth.
  • In a mixer combine your cool whip, peaches and marshmallow fluff, whisk until creamy.
  • Pour into cups or pan over top of the crust.
  • Even the tops.
  • Tap on the counter lightly to get rid of any air pockets.
  • Pop in the fridge for about 2 hours.
  • You can also choose to freeze them for an ice cream treat.
  • Remove from the fridge or freezer. If in a cheesecake pan remove them gently and plate them.
  • Garnish any which way you like.
  • Serve with a big old peachy smile!