Peach Cheesecake Recipe

This peach cheesecake is a light fluffy nobake dessert loaded with fresh peaches and pears inside and out!


1 package Lemon Jello (small box)
3 cups heavy cream
(2) - 8 oz. packages, cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
2-3 fresh freestone peaches
1-2 fresh pear


Have ready a 10 inch springform pan.

Dissolve the Jello in 1/2 cup boiling water. Set aside to cool.

Put a large glass or metal mixing bowl and beaters into the freezer for 15 minutes.

Pour the heavy cream into the chilled mixing bowl and beat until it form stiff peaks. Cover with plastic wrap and place in the refrigerator.

In a large clean bowl using an electric mixer, beat the cream cheese until fluffy. Add the sugar, Jello and vanilla and mix well. Fold in whipped cream.

Put into the refrigerator for one hour.

Wash the peaches and pear and dry well.

Cut the peaches in half and remove the pits. Chop into small chunks in a bowl.

Cut the pear into quarters, remove the core and stem and cut into small chunks. Stir in with the peaches.

Remove the whipped cheese cake from the refrigerator.

Spoon a layer onto the bottom of the springform pan.

Spoon a layer of fruit.

Spoon another layer of fruit.

Spoon another layer of fruit.

Spoon the top layer of cheesecake.

Top with fresh fruit.

Refrigerate for 2 hours before removing the ring from the pan and serving.