Ingredients:

• For the Crust:
  • 200 g cookies
  • 90 g butter, melted
  • 18 cm (7 inch) baking mold
• For the Filling:
  • 300 g peaches, sliced
  • 300 g yogurt
  • 400 ml milk cream
  • 15 g agar agar
  • 200 g condensed milk
• Optional Topping:
  • 15 g chopped almonds

Instructions:

1. Preparing the Cookie Crust:

• Crush the Cookies:
  • Place 200 g of cookies into a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies in a zip-lock bag and crush them with a rolling pin until they’re finely ground.
• Mix with Butter:
  • Transfer the cookie crumbs to a bowl and pour in 90 g of melted butter. Stir until the crumbs are evenly coated and resemble the texture of wet sand.
• Form the Crust:
  • Press the cookie mixture firmly into the bottom of an 18 cm baking mold. Ensure that the crust is evenly distributed and compact it using the bottom of a glass or the back of a spoon. Place the mold in the refrigerator to set while you prepare the filling.

2. Preparing the Peach and Cream Filling:

• Prepare the Peaches:
  • Slice 300 g of peaches. If you prefer a smoother filling, you can chop them into smaller pieces or blend them slightly to create a chunky puree.
• Mix the Yogurt and Condensed Milk:
  • In a large bowl, combine 300 g of yogurt and 200 g of condensed milk. Whisk until well blended and smooth.
• Heat the Cream and Agar Agar:
  • In a saucepan, pour 400 ml of milk cream and add 15 g of agar agar. Heat the mixture over medium heat, stirring constantly to dissolve the agar agar completely. Bring it to a gentle simmer for about 2-3 minutes, ensuring the agar agar is fully activated.
• Combine All Ingredients:
  • Gradually pour the warm cream mixture into the yogurt and condensed milk mixture, stirring continuously to combine. Once well mixed, gently fold in the sliced peaches.

3. Assembling the Cheesecake:

• Pour the Filling:
  • Remove the prepared crust from the refrigerator. Pour the peach and cream filling over the cookie crust, spreading it evenly. Smooth the top with a spatula.
• Chill:
  • Place the cheesecake in the refrigerator and let it set for at least 4-6 hours, or overnight for best results.

4. Optional Topping:

• Add Chopped Almonds:
  • If desired, sprinkle 15 g of chopped almonds on top of the cheesecake before serving for added texture and a nutty flavor.

Tips for the Perfect No-Bake Cheesecake:

• Agar Agar Activation: Ensure that the agar agar is fully dissolved and simmered to properly set the cheesecake. If it isn’t activated correctly, the filling may not firm up as desired.
• Peach Variations: Fresh peaches are ideal, but canned peaches can be used in a pinch. Make sure to drain them well before adding to the mixture.
• Cookie Choice: Use your favorite type of cookie for the crust, such as digestive biscuits, graham crackers, or even chocolate cookies for a different flavor twist.
• Serving: To get clean slices, dip a sharp knife in hot water before cutting the cheesecake.

Possible Questions:

• Can I use gelatin instead of agar agar?
  • Yes, you can substitute gelatin for agar agar. However, note that agar agar is a vegan alternative, and the setting process differs slightly. Follow the package instructions for the appropriate gelatin-to-liquid ratio.
• Can I make this dessert dairy-free?
  • Yes, you can substitute dairy-free alternatives for the yogurt, cream, and condensed milk. Just ensure that any substitutes you use have a similar consistency to maintain the texture of the cheesecake.
• What if my filling doesn’t set properly?
  • If the filling doesn’t set, it’s possible that the agar agar wasn’t fully dissolved or simmered. You can try chilling it longer or, if necessary, reheating the mixture and adding additional agar agar.

Storage:

• Refrigeration: Store the cheesecake in the refrigerator for up to 5 days. Keep it covered to prevent it from absorbing any odors.
• Freezing: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

Conclusion:

This Peaches and Cream No-Bake Cheesecake is a timeless dessert that balances the freshness of fruit with the creaminess of a well-blended filling. Whether you’re serving it for a special occasion or as a delightful treat on a warm day, it’s sure to be a crowd-pleaser. The added crunch from the cookie crust and optional almonds provides a satisfying contrast to the smooth and creamy filling. Enjoy this elegant dessert with friends and family!