Nothing says summer like fresh peaches. I also love sitting on the front porch, conversing with our good neighbors, and enjoying the warm sun. We were so lucky to have a neighbor that had an abundance of beautiful peaches that she freely gave to us, so we searched for the ripest and tastiest stonefruit.
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I was craving cheesecake but in this heat, who wants to turn on the oven? The next best solution was to come up with a no-bake cheesecake option with the addition of these lovely peaches. Instead of using granulated sugar, I wanted to use some fresh raw honey that I had just purchased from one of the local beekeepers. This gave a nice subtle flavor that complimented the ricotta. Our little one loves chewing on the honeycomb, so it is was an additional special treat.
The best part was I found a gluten-free already made graham cracker pie crust. (You could use regular instead of gluten-free). This pie is a great excuse to invite some friends over and have a lovely afternoon.
Ingredients:
16 oz Cream Cheese
1 C Ricotta Whole Milk Cheese
10 oz Cool Whip (I used TruWhip)
3 T Fresh Honey
1 C Fresh Diced Peaches
9in Graham Cracker Crust
In a mixing bowl combing cream cheese, ricotta cheese, and honey and beat until very smooth with a mixer. Fold in the Cool Whip first, and then blend with the mixer until a smooth consistency. Fold in the peaches and place mixture into the pie crust. Place in the refrigerator.
Chill for at least two hours before serving
Ingredients:
16 oz Cream Cheese
1 C Ricotta Whole Milk Cheese
10 oz Cool Whip (I used TruWhip)
3 T Fresh Honey
1 C Fresh Diced Peaches
9in Graham Cracker Crust
In a mixing bowl combing cream cheese, ricotta cheese, and honey and beat until very smooth with a mixer. Fold in the Cool Whip first, and then blend with the mixer until a smooth consistency. Fold in the peaches and place mixture into the pie crust. Place in the refrigerator.
Chill for at least two hours before serving
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