I dunno about y'all, but I've loved every second of Greek Week. I was already a huge fan of Chobani yogurt (ask my coworkers-I'm religious about bringing one in every morning), and this past week has taken my love to a new level. Challenging myself to find new ways to use an amazing product was a lot of fun. And rewarding-it's not a shabby job to taste test all of these recipes! And as I said in my previous post, I'm already thinking of doing a Greek Week part 2. So stay tuned!
I made sure to save my favorite Greek Week recipe for the end. This No Bake Peach Cheesecake is literally a little piece of heaven. Words cannot describe how yummy this recipe is. This cheesecake is super light, but creamy and rich at the same time. The fruit and cream cheese combo is one of the best out there. And the graham cracker crust. Who doesn't love a graham cracker crust, especially when you can buy it already made?! And if you decide to make mini cheesecakes like I did, they are so stinkin' cute. I'll be darned, but I think this might be one of my favorite recipes ever.
Ok, I do like to exaggerate from time to time and I do love food so my "favorite" recipe changes on a weekly basis, but this no bake cheesecake is dy-no-mite. Peaches are currently in season, making this a great early fall recipe. But if you prefer to substitute in another fruit, be my guest. Strawberries would work beautifully, along with any type of berry, apples, or cherries.
And be sure to check back tomorrow. I have a surprise to officially end Greek Week. There may or may not be free stuff involved.... ;-)
No Bake Peach Cheesecake (adapted from My Judy the Foodie)
(9 mini cheesecakes or 1 9-inch cheesecake)
9 mini graham cracker crusts, or 1 9-inch graham cracker crust
4 large ripe peaches, peeled, pitted, and diced
1/4 cup granulated sugar
1/4 cup water, divided
1 Tbsp cornstarch
8 ounces reduced fat cream cheese, room temperature
1 cup Chobani Peach Greek Yogurt
1/4 cup powdered sugar
1 tsp vanilla extract
In a large saucepan, combine peaches, granulated sugar, and 3 tablespoons of water. Heat over med-high heat, stirring occasionally, and bring to a boil. While you are waiting for that mixture to boil, mix together cornstarch and 1 tablespoon of water. Once peach mixture comes to a boil, stir in cornstarch. Bring mixture to a boil, stirring constantly, until mixture thickens, or about 2 minutes. Remove from heat.
In the bowl of an electric mixture, beat cream cheese, yogurt, powdered sugar, and vanilla for 3-4 minutes, or until very fluffy. Pour cream cheese mixture into prepared graham cracker crust. Top with peaches.
Refrigerate until ready to serve. Serve chilled.
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Servings Per Recipe: 9
Amount Per Serving:
Total Fat: 10.5 g
Cholesterol: 14.9 mg
Sodium: 221.9 mg
Total Carbs: 34.7 g
Fiber: 1.3 g
Sugars: 20.6 g
Protein: 6.2 g
-Very easy to make
-Simple list of ingredients
-Versatile- switch the fruits and yogurt to whatever you are craving
-High in sugar
Overall Rating: 4.5 out of 5
Check out some of the link parties that I shared this recipe on!